Vichyssoise (Chilled Potato-Leek Soup)

Ingredients

• 900 gPotato
• 500 gButter
• 300 gLeek
• 100 gShallot
• 30 gSpring onion
• 12 gChicken broth
• 7 gPepper
• 240 mlWhite wine
• 1419 mlCream
• 946 mlMilk

Instructions

1. 1

   Preparation

   • Peel the potatoes and remove any brown or damaged spots.
   • Use only the white/ pale green parts of the leeks; wash thoroughly and slice.
   • Peel and dice the white parts of the shallots; reserve the tops for garnish.
2. 2

   Cook potatoes

   • Boil potatoes in plenty of water for about 18–20 minutes until tender when pierced with a knife.
   • Drain the potatoes, reserving some cooking water.
   • Let cool and mash coarsely with a fork.
3. 3

   Sweat leeks and shallots

   • Melt the butter in a large shallow pan over low–medium heat.
   • Sweat the leeks and diced shallot whites for 8–10 minutes until soft and translucent, without browning.
4. 4

   Finish soup

   • Add the white wine and reduce briefly (30–60 seconds).
   • Stir in the chicken bouillon powder, white pepper, cream and milk and bring to a gentle simmer.
   • Add the mashed potatoes and whisk thoroughly; thin with reserved potato cooking water if needed.
   • Remove from heat, cool completely and refrigerate for at least 2 hours (preferably overnight).
5. 5

   Serve

   • Blend the chilled soup briefly for a smooth texture just before serving.
   • Garnish with the chopped shallot or spring onion tops and serve chilled.