Via Wikimedia Creative Commons,Hotel de Ville, Vichy
Steve Dolby, a musician and with 16 years of working in Europe as a restaurant chef, created this video featuring his take on the classic soup. His version is rustic and chunky as opposed to the traditional French versions. Visit his Facebook page here to connect with him.
Vichyssoise
Chef Steve Dolby
Ingredients:
extra virgin olive oil
2 cups of vegetable stock
2 sliced medium leeks
1/2 of a medium onion, diced in small pieces
2 tbsp flour
Milk
a dash of heavy cream
3 medium red potatoes
salt and ground pepper
Slice the leeks and place in a bowl. Add the diced potatoes to bowl. Peel and slice the potatoes about 1 inch thick, cut into small cubes. Add the potatoes to a bowl of water to prevent browning if not using immediately. Blanch the potatoes in bowling water for 1 minute, remove from water and put aside. In a soup pot, add olive oil, and add the leeks, onions, and salt. Cook covered over low heat for about 6 minutes stirring occasionally. After the 6 minutes, stir in the diced potatoes. Stir in the flour, and continue to stir over low heat for 5 minutes. Now add the cream and the vegetable stock. Bring to a boil, then lower heat and simmer for 40 minutes, stirring occasionally. Add a dash of cream, more salt and pepper if needed, and a pinch of sugar to taste. Garnish with sliced leek if desired. To serve warm, serve with warm baguette slices, or refrigerate for several hours and serve chilled.
WWJCD? What would Julia Child do? Her traditional creamy French version is published in her cookbook “The Way to Cook”. “Here is the mother of the family in all her simplicity. You’ll note there’s no chicken stock here, just water, leeks, potatoes, and salt in the soup base. However, you may include chicken stock if you wish, and you may certainly include milk. A bit of cream at the end is a nourishing touch, but by no means necessary.
