Vichyssoise Recipe

Aurora Catering's

Vichyssoise
Yield - 5 Quarts

Ingredients
6-8 MEDIUM IDAHO POTATOES
1 LB MARGARINE
4 LARGE DICED LEEKS (White and Yellow Bases Only)
1 BUNCH DICED SHALLOTS (White Bases Only) See Below
1-1/2 TBSP CHICKEN BASE
1 TSP WHITE PEPPER
1 CUP WHITE WINE
1-1/2 QUARTS HEAVY WHIPPING CREAM
1 QUART MILK
1 CUP SHALLOT TOPS

Method
Peel potatoes and remove ALL brown and discolored areas. Boil potatoes for 20 minutes or until the interiors are soft when stuck with a knife. Do not over cook potatoes. Drain potatoes, retain liquid, let the potatoes cool then mash with fork.

In a braiser and over low heat sauté leek and shallot bottoms in the margarine until clear, or about 10 minutes. Add chicken base, white pepper, white wine, heavy cream, and milk; simmer until soup starts to bubble. Add mashed potatoes and whisk vigorously, if the soup is too thick add some of the potato water.

Chill the soup.

Alternate Method
For a Creole touch boil the potatoes in just a hint of crab boil seasonings.

Plate Presentation
Just before serving, put the soup in a blender and whip on low speed for 20 seconds. Garnish with shallot tops

Chef's Notes:

Green Onions can be substituted for Shallots.

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