Vichyssoise

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Appears in Cook's Country August/September 2012

What’s the key to vichyssoise with great leek and potato flavor and velvety texture? Surprisingly, it’s cutting the fat.

SERVES 4 to 6

TIME 1¼ hours, plus 4 hours chilling

Vichyssoise

WHY THIS RECIPE WORKS

When a soup is served cold, the flavors can be muted. A triple dose of onion—leeks, chopped yellow onion, and chives—creates intense, layered flavor. Low-starch red potatoes give body to the soup without causing gumminess. Although it’s cla...

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