Kitchen Manager

Vichyssoise (Cold Potato-Leek Soup)

On Cooking: A Textbook of Culinary Fundamentals, Sixth Edition

Chapter 12 (pp 271)

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Measurement

Yield Serving Size # of Servings

.5 gal 6
fl oz 21

Ingredients

leeks (slices; white part only) 1

lb

butter 4
oz

potatoes, russet (large dice) 1

lb

White Stock 1.8

quart

white pepper to taste

 salt to taste

cream, heavy 12 ¹⁄₅

fl oz

chives, garlic (snipped) as needed for garnish

leeks (slices; cooked) as needed for garnish

bacon, slab (julienne, cooked) as needed for garnish

Directions
MISE EN PLACE

• Wash and trim leeks.

• Peel and dice potatoes.

• While the soup is chilling, snip chives, cook sliced leeks and prepare bacon garnish.

1. Split the leeks lengthwise and wash well to remove all sand and grit. Slice them thinly.

2. Sweat the leeks in the butter without browning them.

3. Add the diced potatoes and stock, season with salt and white pepper and bring to a simmer.

4. Simmer until the leeks and potatoes are very tender, approximately 45 minutes.

5. Purée the soup in a food processor, blender or food mill; strain through a fine sieve.

6. Chill the soup well. 7 At service time, incorporate the cream and adjust the seasonings. Serve in chilled bowls, garnished with snipped
chives, cooked leek slices and bacon.

Related Videos
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Puree Soup

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Nutrition Facts
Approximate value per serving:
Calories
1030.82 kcal
Total Fat
37.5 g
Calories from Fat
337.59 g
Saturated Fat
21.95 g
Trans Fat
0 g
Cholesterol
99.79 mg
Sodium
802.34 mg
Total Carbohydrates
167.3 g
Protein
20.39 g
Vitamin A
86690.43 IU
Vitamin C
131.35 mg
Iron
18.61 mg
Calcium
818.46 mg

One or more of your ingredients does not have USDA nutritional information and is not calculated in the nutritional analysis.