Vichyssoise A La Ritz
By Chef Molly O'Neil
2 tablespoons Unsalted Butter
4 Leeks white and pale green parts thinly sliced and rinsed several times
1 Onion minced
5 medium Potatoes peeled and diced
4 cups Vegetable Broth
1 tablespoon Salt
2 cup Milk
2 cup Half and Half or Light Cream
White Pepper (ground) to taste
1 cup Heavy Whipping Cream
1 bunch Chives minced for garnish
Melt the butter in a heavy stockpot over medium heat.
Add the leeks and onion and cook until translucent, 5 minutes.
Add the potatoes, broth and salt, and bring to a boil.
Reduce the heat and simmer until the potatoes are soft, 40 minutes.
Puree the soup in a blender or food processor.
Stir in the milk and light cream; season with salt and white pepper to taste.
Cover and chill until cold, at least 4 hours.
Stir in the heavy cream; adjust the seasonings, if needed.
Ladle into soup bowls.
Garnish with the minced chives.