Winter White Vichyssoise

Vichyssoise, which is a cream-based potato and leek soup, is one of my favorites.  It’s really a simple soup and there’s a culinary debate as to whether the soup is an American or a French creation.  It is served chilled, usually garnished with chopped chives.

The vichyssoise I created has a combination of Yukon gold potatoes, leeks, cauliflower, and turnips.  The result is what I can only describe as an amazing, silky soup that makes your mouth happy.  I add a lot of white pepper to it to give it an extra bite – and a topping of frizzled leeks and fresh chives which adds texture and another layer of onion flavor.  I serve this warm – but it can be served chilled as well.

This also makes a great vegetarian soup – just swap out the chicken broth for vegetable broth.  Water even works, too.

 

Winter White Vichyssoise

 ingredients:

• 4 leeks, cleaned and white and light green parts thinly sliced ( buy five leeks – one is for the topping)
• 3-4 small turnips, peeled and chopped
• 3 tablespoons butter
• 2 cloves garlic; pressed
• 1 10-ounce package cauliflower florets (Eat Smart brand is good), trimmed if needed
• 2 Yukon gold potatoes, peeled and chopped
• 6 cups low-sodium chicken broth (or vegetable broth)
• 1/4 teaspoon white pepper (or to taste)
• 1/2 cup heavy cream

directions:

Kosher salt and freshly ground pepper where noted

1. Heat a saute pan over medium-high heat; add the butter and melt.  Add the leeks and turnips and cook, stirring frequently,  for 3 minutes. Season with kosher salt.   Add the cauliflower and garlic and cook for another 2-3 minutes.
2. Add the potatoes and chicken broth and cook over medium-low heat for 18 minutes or until the potatoes are tender when pierced with a fork.
3. Transfer the mixture, in batches, to a blender and puree.  Add to a medium saucepan.
4. Add 1/2 cup heavy cream and the white pepper; stir to combine.  Season with kosher salt.  Serve warm or chilled.

Garnish as desired with fresh chopped chives and/or Frizzled Leeks (recipe follows)

Serves:  4 to 6

 

Frizzled Leeks

2 tablespoons extra-virgin olive oil – heat in a saute pan over medium-high heat

1 leek, light green and white parts only.  Slice the leek in half cross-wise, then  in half,  then julienne the leek portions so you have little strips of the leek.  Add to the pan and saute about 5-6 minutes, just making sure the leeks don’t burn.  Remove from the pan and let drain on paper towels and season with kosher salt.  Frizzled Leeks will keep for a few days in a covered container.