Best Anthony Bourdains Les Halles Vichyssoise Recipes
ANTHONY BOURDAIN'S LES HALLES VICHYSSOISE
This is an adopted recipe that I have not yet tried. The original chef comments: "I grew up on this wonderful cold soup, and when my Grandmother passed away, the recipe went with her, until I got Anthony Bourdain's wonderful cookbook, "Anthony Bourdain's Les Halles Cookbook". This is so close to the Vichyssoise I loved, and you will too!"
Provided by Ms B.
Categories Potato
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- I a large, heavy bottom pot, melt butter over medium-low heat. Once butter is melted, add the leeks and sweat for 5 minutes, making sure they do not take on any color.
- Add potatoes and cook for a minute or two, stirring a few times.
- Stir in the chicken broth and bring to a boil.
- Reduce heat to a simmer. Cook on low heat, gently simmering for 35 minutes, or until the leeks and potatoes are very soft. Allow to cool for a few minutes.
- Slowly, and in SMALL batches, puree the soup at a high speed in the blender. Do this bit by bit, never filling the blender too high. Make sure the benders lid is on, and lean on the top when you turn on. If not the burn you will get is awful, and a most frequent accident in even professional kitchens.
- Return soup to the cooking pot and whisk in cream and nutmeg. Season with salt and pepper. Return to a boil, reduce to simmer and cook 5 minutes. If you want to thin soup out, add more broth, if needed.
- Transfer soup to the mixing bowl an chill over the ice bath, stirring occasionally. When soup is at Room temperature, and only at room temperature, cover in plastic wrap and put into the refrigerator to cool.
- Check seasoning, sprinkle with chives and serve in chilled bowls.
- This soup DOES get better over time. Keep covered with plastic, not foil in the refrigerator, or it will pick up other tastes.
ANTHONY BOURDAIN'S LES HALLES VICHYSSOISE RECIPE
Provided by Grandmax4
Number Of Ingredients 8
Steps:
- I a large, heavy bottom pot, melt butter over medium-low heat. Once butter is melted, add the leeks and sweat for 5 minutes, making sure they do not take on any color. Add potatoes and cook for a minute or two, stirring a few times. Stir in the chicken broth and bring to a boil. Reduce heat to a simmer. Cook on low heat, gently simmering for 35 minutes, or until the leeks and potatoes are very soft. Allow to cool for a few minutes. Slowly, and in SMALL batches, puree the soup at a high speed in the blender. Do this bit by bit, never filling the blender too high. Make sure the benders lid is on, and lean on the top when you turn on. If not the burn you will get is awful, and a most frequent accident in even professional kitchens. Return soup to the cooking pot and whisk in cream and nutmeg. Season with salt and pepper. Return to a boil, reduce to simmer and cook 5 minutes. If you want to thin soup out, add more broth, if needed. Transfer soup to the mixing bowl an chill over the ice bath, stirring occasionally. When soup is at Room temperature, and only at room temperature, cover in plastic wrap and put into the refrigerator to cool. Check seasoning, sprinkle with chives and serve in chilled bowls. This soup DOES get better over time. Keep covered with plastic, not foil in the refrigerator, or it will pick up other tastes.
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Anthony Bourdain's Les Halles Vichyssoise recipe is a classic example of a cold soup that originates from the French cuisine. Anthony Bourdain, the late American celebrity chef, author, and travel documentarian, was known for his deep passion for food cultures across the world, and he spent a considerable amount of time promoting French cooking techniques and recipes through his work. Among the many recipes that he shared with his audience, the Les Halles Vichyssoise recipe stands out as a notable dish that represents Bourdain's culinary philosophy and his appreciation for traditional techniques.
Background Information
Vichyssoise is a potato-based soup that has its roots in French cuisine, and it is typically served cold. The dish is believed to have been created by a French chef named Louis Diat, who worked at the Ritz Carlton in New York in the early 1900s. According to Diat's account, he was trying to recreate a soup that he had enjoyed as a child in Vichy, France, but he decided to serve it cold instead of hot due to the hot summers in New York. Since then, Vichyssoise has become a popular dish in the United States, and it has undergone various interpretations and modifications over the years.Anthony Bourdain's Connection to Les Halles
Anthony Bourdain's Les Halles Vichyssoise recipe is a variation of the classic French recipe, and it is inspired by his time working as an executive chef at Les Halles brasserie in New York. Bourdain spent over a decade working at Les Halles, and he credited the experience with shaping his culinary perspective and his appreciation for traditional French cooking techniques. In his book, "Kitchen Confidential," Bourdain describes Les Halles as a "jungle" of a kitchen, where he honed his skills and developed his reputation as a chef. He also credits the restaurant with introducing him to vichyssoise, which he describes as "refreshing, slightly sweet, and slightly salty."The Recipe
While we cannot provide the actual recipe for Anthony Bourdain's Les Halles Vichyssoise, it is possible to describe the general process and ingredients involved in making the soup. The recipe typically involves boiling potatoes and leeks in chicken stock until they are tender, then blending the mixture with heavy cream or sour cream to create a smooth texture. The soup is then chilled in the refrigerator for several hours or overnight until it is cold. Before serving, the soup is garnished with chives or other herbs and seasoned with salt and pepper to taste. The final product is a creamy, silky soup that is perfect for hot summer days or as a refreshing starter to a formal dinner.Conclusion
Anthony Bourdain's Les Halles Vichyssoise recipe is a testament to his love for traditional French cooking techniques and his passion for exploring food cultures across the world. While the recipe itself may not be available to the public, the general process and ingredients involved in making the soup are representative of the classic French recipe. As a cold soup that is perfect for hot summer days, vichyssoise is a versatile and delicious dish that can be enjoyed in many different settings. For those who appreciate the rich history and elegance of French cuisine, Anthony Bourdain's Les Halles Vichyssoise is a recipe that honors the legacy of this classic dish.
Anthony Bourdain’s recipes are known for their nuanced flavors and simplicity. One such recipe is his Les Halles Vichyssoise, a classic French soup made with potatoes, leeks, and cream. While the recipe may seem simple, there are a few tips that can help elevate the dish into something truly special.