Classic Vichyssoise Chef John Recipes

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Classic Vichyssoise

"Very simple recipe that tastes great. What could be better? Serve cold or warm."

Ingredients :

• 1 tablespoon butter
• 3 leeks, bulb only, sliced into rings
• 1 onion, sliced
• 5 potatoes, peeled and thinly sliced
• salt and pepper to taste
• 1/4 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 1 bay leaf
• 5 cups chicken broth
• 1/4 cup heavy whipping cream

Instructions :

Prep :	Cook : 4M	Ready in :

• In a large stock pot melt butter over low heat. Add leeks and onion, cover, and cook for 10 minutes.
• Add potatoes and season with salt and pepper. Add thyme, marjoram, bay leaf and stir well. Cover pot and continue to cook for 12 minutes.
• Add chicken stock and bring to a boil, reduce heat and cook, partially covered for 30 minutes.
• Puree soup in blender or food processor and cool.
• Prior to serving add cream. If you are serving this soup warm you need to reheat the soup slowly so that the cream does not change consistency.

Notes :

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