Fine Cooking Vichyssoise By James Peterson

Total Time: 1 hr 2 mins Preparation Time: 32 mins Cook Time: 30 mins

Ingredients

• 4 medium leeks, trimmed and washed, sliced 1/8 inch thick (about 3 cups)
• 2 large yukon gold potatoes, peeled and sliced 1/8 inch thick (about 4 cups)
• 2 cups whole milk
• 2 cups water
• 1 1/2 teaspoons kosher salt
• 1 cup heavy cream
• kosher salt, to taste
• 1 tablespoon fresh chives, thinly sliced (for garnish)

Recipe

• 1 leeks must be cleaned thoroughly as soil gets embedded in the plant. for each leek, trim the root and cut off the dark-green top. then slit the leek lengthwise, without cutting all the way through. open it like a book and hold it root end up under cold water, riffling through the layers until it is completely clean.
• 2 combine the leeks, potatoes, milk and 2 cups of water in a 4-quart pot.
• 3 bring to a simmer over medium-high heat.
• 4 add 1 1/2 teaspoon kosher salt, reduce the heat to medium-low, and simmer until a potato slice falls apart when you poke it with a fork, about 20 minutes.
• 5 remove soup from heat, stir in the cream, and let cool briefly.
• 6 puree the soup, preferably using a regular blender and working in batches, filling it only halfway each time.
• 7 strain the pureed soup through a fine sieve.
• 8 let cool to room temperature, stirring occasionally (stirring prevents a skin from forming) and then refrigerate until thoroughly chilled.
• 9 before serving, thin the soup with water, if necessary. it should be the consistency of heavy cream.
• 10 season to taste with kosher salt.
• 11 serve cold in chilled bowls, garnished with the chives.