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