Vichyssoise a la Ritz

This lesson in the correct French pronunciation of Vichyssoise (with a great recipe) is from Craig Claiborne’s 1961 NY Times cookbook.
Bon Appétit!

 

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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

 


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