Green Pea Vichyssoise Recipe - Cooking Index
Green Pea Vichyssoise Recipe - Cooking Index
Chef Louis Diat created this famous cold soup (without the peas, which are a nice addition) during his tenure at The Ritz-Carlton Hotel in New York. Diat named the soup after Vichy, the resort town near his boyhood home in France. Hot potato-leek soup had been popular with French chefs for centuries, but Diat -- inspired by his own childhood habit of adding milk to hot soup to cool it off -- served his version cold. Exactly when vichyssoise first appeared on the hotel menu is unclear, but British food writer Elizabeth David claimed that it debuted in 1917.
Courses: Soup| 3 tablespoons | 45ml | Unsalted butter |
| 2 cups | 292g / 10oz | Chopped leeks, white and pale green parts |
| 1 | Garlic clove - chopped | |
| 1 1/2 lbs | 681g / 24oz | Russet potatoes - peeled, and |
| Cut into 1" pieces | ||
| 4 1/2 cups | 1066ml | Canned low-salt chicken broth - or more if needed |
| 1 | Frozen peas - (10 oz) | |
| 1 cup | 237ml | Whipping cream |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Additional whipping cream | ||
| Fresh chives |
Melt butter in heavy large saucepan over medium heat. Add leeks; saute 3 minutes. Add garlic; saute 1 minute. Add potatoes and 4 1/2 cups broth; bring to boil. Reduce heat, cover and simmer until potatoes are very tender, stirring occasionally, about 15 minutes.
Add peas; cover and continue cooking until just tender, about 5 minutes.
Working in batches, puree soup in blender. Transfer to bowl. Cool slightly. Chill uncovered until cold, then cover and chill. (Can be made 1 day ahead. Keep chilled.)
Mix 1 cup cream into soup. Thin soup with more broth, if desired. Season soup to taste with salt and pepper. Ladle soup into bowls. Drizzle with additional cream and garnish with chives.
This recipe yields 6 to 8 servings.
Source:
Bon Appetit, September 1999
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