This lesson in the correct French pronunciation of Vichyssoise (with a great recipe) is from Craig Claiborne’s 1961 NY Times cookbook.
Vichyssoise a la Ritz
serves 8 – 10
Adapted from Craig Claiborne’s The New York Times Cook Book
- 4 leeks (white base), sliced thin
- 1 white onin, sliced thin
- 1/4 cup sweet butter
- 5 potatoes (peeled), sliced thin
- 1 quart chicken broth (stock)
- 1/2 tbsp salt (to taste)
- 3 cups milk
- 2 cups heavy cream
- Chives for garnish
In a deep pot, lightly brown leeks and onion in butter. Add potatoes and broth. Boil 35 minutes, or until very tender.
Remove from heat. Crush and rub the mixture through a fine sieve (or purée smooth in a blender).
Return the mixture to the pot. Add milk and half the cream and bring to a boil.
Allow mixture to cool and then rub it through a fine sieve again (or blend again).
Chill mixture in the refrigerator. Add the remaining cream.
Chill thoroughly and garnish with chives if desired