Fine Cooking Vichyssoise by James Peterson
Indulge in the creamy, velvety elegance of Fine Cooking Vichyssoise by James Peterson, a classic French-inspired chilled soup that’s perfect for summer entertaining or as a refined starter to any meal. This luscious recipe combines the delicate sweetness of sautéed leeks with the comforting creaminess of tender Yukon Gold or Russet potatoes, all blended to silky smoothness with rich heavy cream. Enhanced with the savory depth of chicken or vegetable stock and a touch of white pepper for subtle warmth, this soup’s flavor profile is both sophisticated and satisfying. Served cold and garnished with a sprinkle of fresh chives, this easy-to-make dish is a refreshing and luxurious addition to your table. Ready in just 45 minutes and yielding six servings, it’s a timeless choice for dinner parties or casual lunches alike. Whether enjoyed as a chilled delicacy or served warm for a cozier experience, this vichyssoise is a culinary masterpiece that will elevate your recipe repertoire.
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Ingredients
- 4 cups Leeks (white and pale green parts only, cleaned and sliced thinly)
- 4 tablespoons Unsalted butter
- 2.5 cups Potatoes (Yukon Gold or Russet, peeled and diced)
- 5 cups Chicken or vegetable stock
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon White pepper
- 2 tablespoons Chives (for garnish, finely chopped)
Directions
Step 1
Prepare the leeks by removing the dark green tops and keeping only the white and pale green sections. Slice them thinly and wash thoroughly to remove any grit.
Step 2
In a large pot, melt the butter over medium heat. Add the sliced leeks and cook gently for about 10 minutes, stirring frequently, until softened but not browned.
Step 3
Add the diced potatoes to the pot, followed by the chicken or vegetable stock. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes, or until the potatoes are very tender.
Step 4
Turn off the heat and allow the soup to cool slightly. Using an immersion blender (or a regular blender in batches), purée the soup until completely smooth.
Step 5
Stir in the heavy cream and season with salt and white pepper. Adjust the seasoning to your taste.
Step 6
Transfer the soup to a bowl or containers and chill in the refrigerator for at least 2 hours, or until thoroughly cold. The soup can also be served warm if preferred.
Step 7
Before serving, garnish each bowl with a sprinkle of finely chopped chives. Serve chilled and enjoy!
Nutrition Facts
| Serving size | (3050.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2064.8 |
| Total Fat 133.1g | 0% |
| Saturated Fat 76.5g | 0% |
| Cholesterol 364mg | 0% |
| Sodium 6895.3mg | 0% |
| Total Carbohydrate 190.5g | 0% |
| Dietary Fiber 28.3g | 0% |
| Total Sugars 43.5g | |
| Protein 29.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 450.6mg | 0% |
| Iron 14.6mg | 0% |
| Potassium 4657.9mg | 0% |
Source of Calories