For eons, I shunned vichyssoise (pronounced VEE-shee-shwaz, don’t leave off the last z sound). Its name somehow conjured rotten fish. Its French origin sounded fussy.
So wrong! Vichyssoise is a simple soup, ever-so-delicious served cold when it’s hot – and hot when it’s cold!
It’s easy for novice cooks to master. Better still, the same techniques apply to other homemade soups.
EASY HOMEMADE CHICKEN STOCK There are more complicated ways to make stock but this shortcut works. For supper one night, enjoy a grocery-store rotisserie chicken. Then cover the carcass with water in a large pot, cover and simmer for an hour. Refrigerate overnight. Skim off the fat and pick off the remaining meat for sandwiches or chicken salad. When heated and strained, the gelatinous stuff remaining turns into a rich, flavorful broth. Freeze it for later or refrigerate for up to two days before using.
Leeks collect grit while growing so need careful cleaning. Cut off the root end, then the leaves where they turn dark (peel a layer of dark leaves to find more white and light-green parts). Halve the leek lengthwise, then separate the whorls and wash under running water. No food processor? No problem, just mash with a spoon. The texture will be different but the taste the same.
KITCHEN LESSON: VICHYSSOISE
Time to table: 1 hour but better after 24 hours
Make 5 cups
- 3 cups homemade chicken stock (see recipe)
- 1 tablespoon unsalted butter
- 1 large leek, white and light-green parts only, cleaned (see ALANNA’s TIPS) and cut in half moons
- 1 pound russet potato, peeled and diced
- 1 cup half ‘n’ half (fat-free half ‘n’ half works too) or cream
- Salt & pepper to taste
- Milk to thin, if needed
- Fresh chive, chopped for garnish
Bring the broth to a boil in the microwave. (This step saves time but can be skipped if there’s no rush.)
In a large pot, melt the butter til shimmery on medium high. Add the leek, stir to coat with butter, then cook gently til leek begins to soften, stirring often. Add the potato and hot broth, bring to a boil and cover. Adjusting heat to maintain a slow simmer, let simmer until potatoes are cooked through, about 30 minutes.
Transfer to a food processor, in batches if needed, filling no more than halfway. Process til smooth and return to pot. Stir in half ‘n’ half. Season with salt and pepper.
Preferably, refrigerate for 24 hours. If serving hot, rewarm on low heat but do not allow to boil. If serving cold, thin with milk if needed. Spoon into serving bowls and garnish with chive.
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Your Comments:
I love vichyssoise. Not only is it delicious and hearty, but it always stirs up great memories when I have it.