CREAM VICHYSSOISE GLACEE
This cold soup was created in the early 1900's by Chef Louis Diat of New York's Ritz-Carlton Hotel. Here's the original version as it appears in Diat's Cooking à la Ritz (1941).
Prep Time 15 minutes mins
Cook Time 50 minutes mins
- 4 tablespoons ½ stick unsalted butter
- 4 leeks white part only, finely sliced
- 1 medium-size onion thinly sliced
- 5 medium-size potatoes peeled and thinly sliced
- 2 cups water
- 2 cups chicken broth
- 1 tablespoon salt
- 2 cups milk
- 2 cups light cream
- 1 cup heavy cream
- Chopped fresh chives for garnish (optional)
Heat butter in large stockpot or Dutch oven over medium heat. Add leeks and onion; cook until softened, about 5 minutes.
Add potatoes, water, broth and salt; simmer, uncovered, for 35 to 40 minutes. Transfer in batches to blender; whirl until smooth. Return to pot. Add milk and light cream. Season to taste. Bring to a boil.
Let the soup cool. When soup is cold, add heavy cream. Chill thoroughly before serving. Top with chopped chives if desired.