You’ll enjoy the glorious chill of Vichyssoise Crème Glacée; the perfect solution to please your palate with honest flavors and luscious textures.
Vichyssoise Crème Glacée
Invented at New York's Ritz-Carlton Hotel by Chef Louis Diat, Vichyssoise Crème Glacée was a creation of the 1950s.
Author: Epicurus.com Kitchens
Recipe type: Soups and Stews
Serves: 11 to 12 Cups
- 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
- 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.
- 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.
- In a food processor, puree the mixture in batches, and strain it through a very fine sieve into a bowl.
- Stir the cream and white pepper into the soup and chill, covered, until it is very cold.
- Garnish with chives or heavy cream and serve cold.