Vichyssoise Crème Glacée

By Master Chef on June 8th, 2019 · In Budget Cooking, Dinner, Herbs and Spices, Luncheon, Meals, Regional and Ethnic, Soups and Stews, Techniques, Vegetables

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

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

Cuisine: American

Serves: 11 to 12 Cups

Ingredients

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

Instructions

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.

Delicious Brownies
Delicious Brownies live up to the standard their name implies. Every bite a chocolaty taste sensatio...

Green Garden Soup
The incredible simplicity of Green Garden Soup belies the outstanding flavors and luscious texture f...

Cranberry, Ginger and Lemon Chutney
Cranberry, Ginger and Lemon Chutney makes a wonderful accompaniment to many meals. Perfect when serv...

Grilled Corned Beef Sandwich
The classic Corned Beef Sandwich is updated and enhanced by grilling it, giving it a crispy, crunchy...