Vichyssoise Crème Glacée
Cuisine: American
Author: Kitchens
Invented at New York's Ritz-Carlton Hotel by Chef Louis Diat, Vichyssoise Crème Glacée was a creation of the 1950s.
  • 4 leeks, washed, coarsely chopped
  • 1 white onion, chopped
  • 1 Tablespoon unsalted butter
  • 2 large russet potatoes, peeled, held in ice water
  • 2 teaspoons salt
  • 2 Cups milk
  • 2 Cups half & half
  • 1 Cup heavy cream
  • white pepper to taste
  • fresh chives, thinly sliced
  1. In a soup pot, cook leeks and onion in the butter over low heat, stirring occasionally, until they are softened. Add the potatoes with the water and the salt.
  2. Simmer the mixture, covered, for 30 to 40 minutes, or until the potatoes are soft. Add milk and half & half and bring the mixture just to a boil, stirring frequently.
  3. In a food processor, puree the mixture in batches, and strain it through a very fine sieve into a bowl.
  4. Stir the cream and white pepper into the soup and chill, covered, until it is very cold.
  5. Garnish with chives or heavy cream and serve cold.
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