Vichyssoise a la Ritz
Bar none, this is the best vichyssoise we have ever had at home or in a restaurant. It is from an old Craig Claiborne book, and we have never found any other recipe to equal it. Since Claiborne is gone, we wanted you to have a copy of this great, cold soup classic.
| 4 | leeks |
| 1 | medium onion, sliced |
| 1/4 cup | butter |
| 5 | med. russet potatoes, peeled and sliced |
| 1 quart | chicken broth |
| 1 tablespoon or fewer | salt |
| 3 cups | milk |
| 2 cups | heavy cream |
| (garnish) | chopped chives |
Steps:
- In a deep pot, brown leeks and onion very lightly in the butter. Add potatoes, broth and salt and boil for 35 minutes until very tender. Puree in a processor or blender. Return pureed mixture to pot, add milk and one cup of the cream, bring to a boil.
- Rub through a sieve (we never do except for company). Cool and then chill in the refrigemtor.
- Stir in remaining cream. Chill thoroughly and serve garnished with chives.