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Vichyssoise

From

August/September 2012

Vichyssoise

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 classically a creamy soup, we found that fatty cream dampened flavor; by simmering the vegetables in milk and chicken broth, we got just the right balance of richness. And while straining may seem fussy, it’s key for a silky texture.

Serves 4 to 6

Using white pepper means your soup won’t be flecked with black.

Ingredients

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