Vichyssoise

Name: Vichyssoise
Yield: Serves 4 to 6
Cuisine: American
Ingredients: 2 tablespoons, unsalted butter; 2 pounds, leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly; 1 , onion, chopped fine; , Salt and white pepper; 2 1/2 cups, whole milk; 2 cups, low-sodium chicken broth; 8 ounces, red potatoes, peeled and cut into 1/2-inch pieces; 2 tablespoons, minced fresh chives

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Appears in Cook's Country August/September 2012

Appetizers

American

Soups

What’s the key to vichyssoise with great leek and potato flavor and velvety texture? Surprisingly, it’s cutting the fat.

SERVES4 to 6

TIME1¼ hours, plus 4 hours chilling

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...

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