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.

Their golden flesh is richly flavored and fairly firm and moist, with medium starch content -- a perfect compromise between dry, fluffy russet potatoes and moist, waxy varieties. Save this Classic vichyssoise recipe and more from Fine Cooking to your own online collection at EatYourBooks.com Ingredients . If you have Mastering The Art of French Cooking, you'll notice there are something over a dozen suggested variations on leek and potato soup.

When the temperature goes up, this is one of my favorite soups to make. Step 2 Total Time: 1 hour 45 minutes. Sweat over a low heat until onion is soft and translucent, about 10 minutes. Print Recipe. Recipe Apricot-and-Herb-Stuffed Leg of Lamb. Choose the right potatoes. Purée in a blender. Really all vichysoisse is is plain old leek and potato soup pureed and served chilled. Thus, on the housetop of the Ritz, he arranged this equivalent chilly soup and called it “Creme Vichyssoise Glacce” after the renowned spa found 20 miles from the place where he grew up of Bourbonnaise, as a tribute to the fine cooking of the district. Melt butter in a large saucepan over medium-low heat; add leeks and season with salt.

So will Yukon golds. Prep Time: 1 hour. If you’re a Julia Child fan, she remarks in Mastering the Art of French Cooking that vichyssoise is an American invention based upon potage parmentier (potato soup).

Directions. How to Make Vichyssoise 1. Classic Vichyssoise Soup.

The first cookbook I ever actually read (and studied) when I was beginning my culinary journey was the Escoffier Cookbook, the American edition of Guide Culinaire. Ingredients. olive oil or butter 1 lb. For the most pleasing texture & consistency, the potatoes should not be over blended in the food processor once cooked & the soup should be passed through a fine wire mesh sieve. 2 tbsp. Main. Cook Time: 45 minutes. Dear Olivia I’ve been making vichysoisse at least once every summer here in New England for over thirty years–a perfect summer soup.

This version uses Yukon Gold potatoes, a cross between a North American white potato and a wild South American yellow-fleshed one. Rolling the lamb around the filling means you get some of those bright flavors in just about every bite. Stir in the chicken broth and bring to a boil. Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs. 3.