Appears in Cook's Country August/September 2012
What’s the key to vichyssoise with great leek and potato flavor and velvety texture? Surprisingly, it’s cutting the fat.
WHY THIS RECIPE WORKS
When a soup is served cold, the flavors can be muted. A triple dose of onion—leeks, chopped yellow onion, and chives—creates intense, layered flavor. Low-starch red potatoes give body to the soup without causing gumminess. Although it’s cla...