Chilled Vichyssoise: Creamy Leek and Potato Soup

Vichyssoise (Cold Leek and Potato Soup)
Category: First Course
Serves: 4

Ingredients

Instructions

1. Preparation of Ingredients: Begin by washing and peeling the potatoes. Peel the onions and cut the leeks, discarding the green part, using only the white part. Finely chop the potatoes, onions, and leeks.

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2. Cooking the Vegetables: In a large pot, melt the butter over medium heat. Add the finely chopped onions and leeks, and sauté them gently without letting them brown. Cover the pot and cook for 10-15 minutes until the vegetables soften.

3. Simmering the Soup: Add the chicken broth and finely chopped potatoes to the pot. Season with salt and white pepper to taste. Stir everything together, cover, and let it simmer gently for at least 30 minutes, until the vegetables are tender.

4. Blending the Soup: Once the vegetables are cooked, remove the pot from the heat. Use a hand blender or a stand blender to puree the soup until smooth. Add the milk, fresh cream, and a pinch of grated nutmeg. Taste and adjust the seasoning with more salt if needed.

5. Cooling and Chilling: Transfer the soup to a container and allow it to cool to room temperature. Once cooled, place it in the refrigerator and chill for at least 4 hours before serving.

6. Serving: Once chilled, serve the Vichyssoise in bowls, garnished with a sprinkle of fresh chives for an added touch of flavor and color. Enjoy this refreshing and velvety smooth cold leek and potato soup!

Notes
This Vichyssoise, with its delicate balance of creamy and savory flavors, is perfect for a light first course during warm weather. The soup can be prepared ahead of time, making it an ideal choice for entertaining guests or a casual meal. The blend of creamy textures and the subtle warmth of nutmeg provides an irresistible combination.