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First State Vichysoise
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By Chef David Reitz
Posted July 23rd, 2007
Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups
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Servings: 8
Author Notes: This recipe is by chef David Reitz from the Marriott at Winterthur. Chef Reitz came up with recipe in conjunction with the Campbell collection of soup tureens at Delaware's Winterthur Museum.

This soup can be served either hot or chilled.
Ingredients: 3 cups peeled potatoes, diced into1/2 inch cubes
3 cups sliced leeks (dark green ends removed)
4 cups chicken stock
1 cup heavy cream
1 bay leaf
pinch of thyme
fresh chopped chives for garnish
Instructions: Bring potatoes, leeks, stock, bay leaf and thyme to a simmer until potatoes are tender (20-25 minutes). Remove bay leaf. Add heavy cream and simmer 5 minutes. Purée. If serving cold, cover and chill. Either way, garnish with chopped chives.


 

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