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Cream Vichyssoise Glac�e




Source of Recipe


The chef at wwrecipes - week of June 22, 1998.


Recipe Introduction


You might have thought that Vichyssoise was a French dish, and so did I. Actually, its roots are French but it was created about 1917 at the New York Ritz-Carlton Hotel by Chef Louis Diat. Chef Diat modeled it after a leek and potato soup his mother used to serve when he was growing up in a town near Vichy, France.


List of Ingredients




4 leeks, white part
1 medium onion
4 Tbs (60 ml) sweet butter
5 medium potatoes
1 qt (1 L) water or chicken broth
1 Tbs (15 ml) salt
2 cups (500 ml) milk
2 cups (500 ml) medium cream
1 cup (250 ml) heavy cream

Recipe



Finely slice the white parts of the leeks and the onion, and brown very lightly in the sweet butter, then add the potatoes, also sliced finely. Add the water or broth and salt. Boil from 35 to 40 minutes. Crush and rub through a fine strainer. Return to fire and add the milk and medium cream. Season to taste and bring to a boil. Cool and then rub through a very fine strainer. When soup is cold add the heavy cream. Chill thoroughly before serving. Finely chopped chives may be added before serving. Serves 8.