Vichyssoise Creme Glacee’

Servings: 8
Ingredients:

4    Leeks, washed and coarsely cho        2 ts Salt
-ped                                2 c  Milk
1    Onion, chopped                      2 c  Halfandhalf
1 tb Unsalted butter                     1 c  Heavy cream
2 lg Russet potatoes, peeled and di             White pepper to taste
-ed, held in ice water                   Fresh chives, thinly sliced

In a kettle, cook leeks and onion in the butter over low heat, stirring
occasionally, until they are softened. Add the potatoes with the water and
the salt. Simmer the mixture, covered, for 30-40 minutes, or until the
potatoes are soft. Add milk and handh and bring the mixture just to a boil,
stirring. In a food processor, puree the mixture in batches, and strain it
through a very fine sieve into a bowl. Stir the cream and white pepper
into the soup and chill, covered, until it is very cold. Garnish with
chives and serve cold. Makes about 11 cups. A Gourmet Mag. favorite, 1954,
by Louis Diat, who was Chef de Cuisine at the NY Ritz-Carlton and a Gourmet
contributor. He invented vichyssoise.

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