Vichyssoise sippy: Waxy – boiling
Vichyssoise sippy: Waxy – boiling
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Directions
- <h3>Vichysoisse</h3>
- 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
- <h3>Leek Oil</h3>
- 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
Ingredients
- 567 g Leeks, white part only, finely chopped
- 1 ea Onion, minced
- 45 ml Vegetable oil
- 4 ea Whole cloves
- 4 ea Parsley stems
- 3 ea Peppercorns
- 1 ea Bay leaf
- 1.13 kg Potatoes diced
- 2.40 l Stock, chicken
- 380 ml Cream, chilled
- 380 ml Milk, full fat
- 20 g Bunch Chives, Snipped
- 2 tsp Salt
- 40 g Ground White Pepper
- <h3>Leek Oil (Makes 135ml Oil)</h3>
- 200 ml Leek
- 100 ml Parley, flat leaf
- 75 ml Chive
- 125 ml Oil vegetable