Chilled Vichyssoise
(18 Jul 2017)

Chilled Vichyssoise

Chilled Vichyssoise

Recipe by Jason Whitehead
 
1 white onion, finely chopped
4 large leeks, roughly chopped and thoroughly rinsed
30ml butter
15ml extra virgin olive oil
4 potatoes, peeled and roughly chopped
500ml organic chicken stock
1ml grated nutmeg
5ml salt
5ml white pepper
2 bay leaves
250ml fresh cream
125ml finely chopped chives
Truffle oil to serve
 
Begin by sauteing the onion and leeks in the butter and olive oil until translucent – you don’t want to brown them, as you want the soups as white as possible. Throw in the potatoes, followed by the chicken stock, nutmeg, salt, pepper and bay leaves. Boil gently until the potatoes are cooked. Remove from the heat, add the cream, then blend using a stick blender until thick and smooth. Cool completely, then refrigerate until ice cold. Serve garnished with chopped chives and truffle oil.

 

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