Vichyssoise  

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INGREDIENTS:  

4 cups chicken stock  
4 Tablespoons butter  
2 large leeks, white only, chopped finely  
1 small onion, chopped finely  
1/4 cup finely chopped celery  
10 ounces potatoes, sliced about 1/4" thick  
salt & white pepper  
1 cup heavy cream  
For the garnish: 2 Tablespoons finely chopped chives or  
finely chopped dill  

DIRECTIONS:  

1. If using canned chicken broth, please take the time to  
improve the flavor by clicking on the above link. It is  
important for this soup the stock have quite a bit of flavor.  
For the soup:  

2. Melt the butter in a heavy frying pan. Add the onion,  
celery and leeks and cook very slowly for about 20 minutes.  
Stir occasionally and adjust the heat so that the vegetables  
barely color.  

3. When they are soft and translucent, transfer them to a  
saucepan and pour in the stock. Add the potatoes and bring  
to a boil.  

4. Reduce the heat, cover and simmer until the potatoes are  
soft.  

5. Add half of the potatoes and stock to a food processor  
and pulse. Remove and finish with the rest of the soup. The  
soup should not be completely smooth. To finish it, press it  
through a sieve.  

6. Stir in the seasonings, salting liberally, the cold has a  
tendancy to dull the soup's flavor.  

To serve: Before serving the soup, stir in 1 cup of the heavy  
cream and taste again for salt. If it seems too thick, add  
more cream. Pour into cups and garnish with the chives or  
dill.  

Category: Soups