Vichyssoise

Klaus Krebs

EXECUTIVE CHEF, ISLE OF CAPRIS, BLACK HAWK

 

 

INGREDIENTS:

  • 4 Tablespoons butter
  • 4 leeks, white part only, cleaned and thinly sliced
  • 2 medium potatoes cut into small cubes
  • 2 cups chicken stock
  • 2 cups heavy cream
  • 4 fresh chives, finely chopped
  • 1 pinch nutmeg
  • Salt & pepper to taste

 

DIRECTIONS:

In a large, heavy bottom pot, melt butter over medium low heat. Once butter is melted, add leeks and sweat for 5 minutes, making sure they do not take on any color. Add potatoes and cook for two minutes, stirring often. Stir in chicken stock and bring to a boil. Reduce heat to simmer. Cook on low heat, gently simmering for 35 minutes or until leeks and potatoes are very soft. Allow to cool for a few minutes. Puree the soup at a high speed in the blender. Do this in small batches and take your time. Never fill the blender too high and make sure your blender lid is tight!  Return the puree to the cooking pot, then whisk in cream and nutmeg. Season to taste with salt and pepper. Return to a simmer and cook 5 minutes. Add more chicken stock for a thinner soup. Chill soup by transferring to a mixing bowl and placing over an ice bath, stirring occasionally. When soup is at room temperature, cover in plastic wrap (never in foil) and put into fridge to cool. The soup does get better over time. When ready to serve, check seasonings, sprinkle with chives and serve in chilled bowls.