Vichyssoise Creme Glacee
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 10 ingredients
- 2 lg Russet potatoes, peeled & di ed, held in ice water
- 1 Onion, chopped
- White pepper to taste
- Fresh chives, thinly sliced
- 2 c Half&half
- 2 ts Salt
- 2 c Milk
- 1 tb Unsalted butter
- 1 c Heavy cream
- 4 Leeks, washed & coarsely cho ped
Contains
Milk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- In a kettle, cook leeks and onion in the butter over low heat, stirring occasionally, until they are softened. Add the potatoes with the water and the salt. Simmer the mixture, covered, for 30-40 minutes, or until the potatoes are soft. Add milk and h&h and bring the mixture just to a boil, stirring. In a food processor, puree the mixture in batches, and strain it through a very fine sieve into a bowl. Stir the cream and white pepper into the soup and chill, covered, until it is very cold. Garnish with chives and serve cold. Makes about 11 cups. A Gourmet Mag. favorite, 1954, by Louis Diat, who was Chef de Cuisine at the NY Ritz-Carlton and a Gourmet contributor. He invented vichyssoise.
Plating
Cookware for this recipe
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Saucepan
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Mixing bowl
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Blender
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Food processor
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Chef's knife
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Cutting board
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Vegetable peeler
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Wooden spoon
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Sieve
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Kettle