[/caption]Vichyssoise
Hi everyone! This week I am making Vichyssoise: The Potato Soup Of the Summers Of France. I am making this potato soup recipe because it is still summer here in Las Vegas, NV where I live and as such there are times when I don't want to be making something hot in my kitchen because it only adds to the discomfort that the summer heat is causing to begin with. It is for this reason that I am making my version of Julia Child's classic Vichyssoise potato soup recipe.
Many people think that Vichyssoise was created in the kitchens of France in places like Lyons, Paris or even Vichy itself! Alas this is not the case! The classic potato soup recipe was actually created in New York City during the beginning of the 20th century. The man credited for the creation of Vichyssoise was named Chef Louis Diat and he died in 1957. Chef Diat worked for the famous Ritz-Carlton Hotel in Manhattan, New York.
At that time the Ritz-Carlton corporation was going to be opening up a new restaurant of the roof of the hotel as a "roof garden" restaurant. Chef Diat was the executive chef of the time and he was known for making a potato soup recipe of potatoes and leeks that was passed down to him from his mother. This potato soup recipe was going to be the soup starter that was going to be served at the opening of the roof top restaurant.
There has been some conjecture as to the creation of Chef Diat's potato recipe. Stories have surfaced that the potato soup recipe was prepared in advance of the opening of the restaurant but that it wasn't re-heated in time to be served as the first course of the dinner. Some accounts feel that Chef Diat being the Chef de Cuisine was having a moment of culinary creativity and clarity as we all do and he decided to add some cream to the potato soup recipe and serve it cold with chopped chives. Chef Diat called this potato soup Vichyssoise Glacee or Chilled Cream Vichyssoise. Vichy was the city in which Chef Diat was born and hence the name of the potato soup recipe as Vichyssoise! Many people pronounce the dish as "Vee Shee Swah" This is not correct. The correct pronunciation is "Vee Shee Swahzz" The final "e" after the last "s" in the name creates the "zzz" sound.
So it is with this in mind that I felt to make this Vichyssoise, this classic potato soup recipe for you here this week. There are two versions of Vichyssoise. One version of this potato soup recipe is vegetarian in nature and the other version of this potato soup recipe is made with Chicken stock. I am making my version of Vichyssoise with the Chicken stock. I am adapting my version of Vichyssoise from Julia Child's classic vegetarian version of this potato soup recipe and making a couple of additions and revisions for my version. I hope you enjoy this video and I hope you try this classic French potato soup recipe.
The Ingredients:
4 Cups of sliced leeks the white part and only a little of the light green part.
1/2 Of one white or brown onion finely diced.
4 Cups of diced potatoes. I used red potatoes but you can use Yukon golds or even baking potatoes if you wish.
6 to 7 Cups of chicken stock. The same amount of water if you want to make this in the vegetarian alternative recipe.
1 to 2 Tsp of salt or to taste. In the video I add salt and pepper in stages as I build layers of flavor.
1/2 Cup or more of heavy cream, half and half, sour cream or creme fraiche as option to build creamy texture of soup.
1 or 2 Tablespoons of sour cream for garnish.
1 or more Tablespoons of chopped chives or combination of chive spears and chopped chives for garnish.
1/4 to 1/2 Stick of butter.
1 Large saucepan at least 4 quarts or small to medium stockpot with a heavy bottom.
1 Large saute pan. A 12 inch saute pan will do best.
1 Immersion blender or a regular blender.
The Method:
1. In a large saute pan melt your butter and saute your leeks and onions until soft and translucent. Add a touch of salt and black or white pepper to build flavor layer. Don't burn the butter and don't let the leeks and onion carmelize.
2. Once the leeks and the onions have softened and gotten translucent put them in a large saucepan or medium/large stock/saucepot.
3. Now add your diced potatoes to the leeks and onions in the stockpot. Add just enough Chicken stock to cover the potatoes and leeks. Bring to the boil for one or two minutes and then reduce to a simmer. Add a pinch of salt and black or white pepper for the flavor layer. Allow to simmer for 30 minutes or until the potatoes are soft.
4. Now if you have a immersion blender you can use it to puree the potatoes and leeks into your soup. If not like I did in the video I used a potato masher to "pre-puree" the potatoes and leeks so that I can use a regular blender to do the final puree of the potato soup recipe. I was able to puree all the potato soup in my pot using my blender twice. With each blender full when done pour potato soup into another pot or big bowl to be ready to be chilled before serving.
5. Once you have pureed the potato soup recipe make sure to taste it and make any corrections you want in your salt and pepper that you want to make. Allow the potato soup recipe to cool on your counter for about 30 minutes before putting the mixture in the fridge to chill.
6. Place your serving bowls in the fridge to get really cold.
7. Cut yourself some chive spears and then finely chop the rest of the chives that you wish to use as garnish.
8. Just before serving the Vichyssoise potato soup you can pour in your heavy cream, half and half, creme fraiche or sour cream to give the Vichyssoise that final creamy layer of flavor and texture and mix it in well. The Vichyssoise will take on a nice white creamy color as well.
9. When you finally put the Vichyssoise potato soup into your bowls garnish with a dollop or two of sour cream, creme fraiche, or heavy cream in the center of the bowl and then add some chive spears and chopped chives and serve!
Enjoy the soup!
No comments:
Post a Comment