This delicious creamy soup is made of onions, puréed leeks, potatoes, chicken broth and cream. It is typically served chilled as a first course during the warm months, but can also be served hot. Despite the French name, Julia Child claims that this is “an American invention”, as opposed to a traditional French dish. French or not, the dish is attributed to Frenchman Louis Diat. He re-invented the soup in 1917, in New York City while working at the Ritz-Carlton Hotel. Diat was born in Vichy, France, where hot potato and leek recipe was a traditional dish. So, for the opening of the Ritz-Carlton Hotel’s rooftop garden, he decided to serve that same soup of his childhood, only cold and with cream. He called it Crème Vichyssoise Glacée.
You will need:
1 medium sweet onion, chopped
2 tbsp butter
1 tbsp olive oil
4 medium Yukon Gold potatoes, peeled and diced
6 large leeks, thoroughly rinsed and sliced (white and light green parts only)
1 quart chicken bone broth
Salt and pepper to taste
A pinch of nutmeg
1/2 cup heavy cream
Pinch of Parsley
In a large pot, or dutch oven, heat the olive oil and the butter, over medium high heat. Sauté the onion until translucent (about 2 minutes). Add the leeks and sauté until soft (about 4-5 min).
Add the potatoes and sauté with the onions and leeks for a couple of minutes. Season with salt and pepper. Add the chicken broth and bring to a boil. Lower the heat and simmer for 30 minutes, or until the potatoes are tender. Turn off heat and let potato’s cool down. I let mine sit a good hour while I piddled around the house.
Add to a large food processor, then add cream, nutmeg and parsley. Purée until smooth. Place in food containers and refrigerate for a few hours before serving.
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