Vichyssoise sippy: Waxy – boiling

Vichysoisse

• Sweat the leaks and onion in the oil until tender and translucent
• Add the sachet potatoes, and stock
• Bring to a full boil, then reduce heat and simmer until the potatoes begin to fall apart
• Remove and discard the sachet
• Purée the soup
• Cool rapidly
• Cover and refrigerate until needed
• To finish the soup for service, add cold half-and-half to the soup, fold in the chives, and adjust seasoning as needed with salt and pepper

Leek Oil

• Blanch the herbs in boiling salted water for 20 seconds
• Immediately shock in ice water and drain
• Squeeze out any excess liquid
• Coarsely chop the herbs
• Process the herbs with the oil for 3 – 4 minutes or until bright green
• Cover, and refrigerate for one day
• Strain through cheese cloth, refrigerate for one more day, and then decant
• Store in fridge for up to one month