CLASSIC VICHYSSOISE

Classic Vichyssoise image

Provided by Francine Lizotte

Time 55m

Number Of Ingredients 12

3 Tbsp butter
3 large leeks, thinly cut into half moon
2 c white onions, finely chopped
8 c russet potatoes (about 4 large ones), peeled and diced
5 c low-sodium chicken broth
2 c low-sodium vegetable broth
freshly ground black pepper, to taste (i always use mixed peppercorns)
1/4 tsp ground himalayan sea salt, or more to taste
1/2 Tbsp fresh tarragon, finely chopped
1/2 Tbsp fresh basil, finely chopped
1 Tbsp freshly squeezed lemon juice
1 c 35% heavy cream

Steps:

1. In a Dutch oven over medium heat, melt butter. Add leeks and onion; cook until translucent about 15 minutes. Add potatoes, broth, freshly ground black pepper, sea salt, tarragon, basil and lemon juice. Bring to a boil then reduce heat to a simmer; cook for 30 minutes.
2. When time is up, turn off the heat, give a good stir and let it cool off a bit before puréeing with an immersion blender until smooth. Stir in heavy cream and adjust seasoning if needed. Transfer the soup to a large bowl and cover with wax paper. When cool enough cover and transfer to the refrigerator for 24 hours or until chilled.
3. Just before serving, add a dollop of sour cream garnish with crumbled cooked bacon and fresh chives.
4. Note: Submerge peeled potatoes in cold water to prevent from browning.
5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=4jOSEmyySO8