Classic Vichyssoise
From: Fine Cooking MagazineServe this refreshing cold soup as a first course or as a light lunch, accompanied by a green salad.
Servings: Yields about six cups
Total: 30 mins
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Ingredients
4 medium leeks, trimmed and washed as directed opposite, 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
Kosher salt
1 cup heavy cream
1 tablespoon thinly sliced fresh chives, for garnish
Directions
1. Combine the leeks, potatoes, milk, and 2 cups water in a 4-quart pot.
2. Bring to a simmer over medium-high heat. Add 1-1/2 teaspoons 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. Remove from the heat, stir in the cream, and let cool briefly.
3. Puree the soup, preferably using a regular blender and working in batches, filling it only half way each time.
4. Strain the pureed soup through a fine sieve. Let cool to room temperature, stirring occasionally (stirring prevents a skin from forming), and then refrigerate until thoroughly chilled.
5. Before serving, thin the soup with water if necessary--it should be the consistency of heavy cream. Season to taste with salt. Serve cold in chilled bowls, garnished with the chives.
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