Vichyssoise Crème Glacée

By Master Chef on May 22nd, 2020 · 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.

Linsensuppe (German Lentil Soup with Frankfurter Slices)
The outstanding flavors of Linsensuppe (German Lentil Soup with Frankfurter Slices) are outstanding,...

Red, White and Blue Cookies
Red, White and Blue Cookies are an extraordinary treat and perfect for Independence Day! Blueberrie...

Ricotta Pancakes
Simply a wonderfully delightful breakfast or brunch dish, good also for a light supper or dessert, R...

Cinnamon Scented Apple Noodle Kugel
Cinnamon-Scented Apple Noodle Kugel is an exceptional dessert, perfect for Autumn and Winter seasons...