The very name of this recipe –which origins are uncertain, some claim it to be American, some to be French– is evocative and tasty in itself. Flavourful and delicate, to have a tureen of Vichyssoise at hand in the refrigerator guarantees happiness in summer.
Poireaux d'été: summer leeks
For six servings, I chose three beautiful leeks, Vichyssoise's main ingredient. As I was in France visiting a friend, I had the immense luck of founding in the market poireaux d'été –summer leeks–, unusually white and tender, subtly scented, fresh reaped. Add to your basket two medium new onions, four small new potatoes, unsalted butter, a can of evaporated milk (unsweetened condensed milk), and a bunch of fresh parsley. Besides, you'll need 600 ml of chicken stock –depending on the time you want to spend in the kitchen you may prepare it at home or buy it prepared–, salt, and freshly ground pepper.
The preparation is quite simple and easy. First the surgical work: clean and slice the leeks, peel and chop the onions.
New onions don't make you cry
Next, melt 50-60 gr of unsalted butter over medium-low heat in a large saucepan. If you can get French butter, much the better!
French butter is specially creamy and tasty
The most important point in this recipe is how we sauté the vegetables. We have to melt the butter without letting it get brown, then we add the chopped onions and stir them from time to time for five minutes, then our sliced pretty leeks go to the saucepan.
Leeks and onions are close relatives, love and other emotions are in the pan
Let the mix cook 15 minutes, stirring it occasionally, till it gets slightly golden. Then we add the sliced potatoes, without soaking them previously, the natural starch potatoes contain will be indispensable to thicken our Vichyssoise with no need to add a roux.
New potatoes never disappoint
It's essential to make the vegetables soft and just a little bit golden to bring all their mellowness to our palates when the Vichyssoise is ready to be tasted. Keep in mind that this is a low-intensity-recipe: exquisite flavour, coolness, and extremely refined texture have to be our targets.
Light golden is the colour of my Vichyssoise-in-progress dreams
When our vegetables have a lovely golden hue is the moment to pour the stock, the more it is warm, the less you'll have to wait until the potatoes are done–
The fond de volaille will provide body to the Vichyssoise, its soul is pure vegetable
Always over a medium-slow heat, let boil the mix for 25 minutes, till the potatoes are soft: check it with a wooden spoon, if the potato slices break effortless, our task is achieved.
Let the mix cool throughly and pour it in a blender, blend it happily and noisily till the mixture has a velvety feel.
Moulinex me
Return the blended mix into the saucepan and add the evaporated milk. That's the moment to have a talk about my choice of this ingredient, evaporated milk, instead of the traditional cream. Oh, I know that cream is the great enhancer of every plate, I'm a devoted disciple of the religion of cream. However, evaporated milk works incredibly fine in this recipe, refining, velveting, enriching our Vichyssoise without turning it a bit heavy or even undigestible.
Evaporated milk provides a velvety texture without adding to much fat
Finally, taste and salt, and taste again, you'll be surprised! –remember that the chicken stock is already salted– and make two turns of poivre grinder. Pour it in a tureen and refrigerate. At the time to serve, put in bowls and spread finely chopped fresh parsley over. If a Petit Chablis is affordable to accompany, the best! <3
There is nothing better in this world then food haha
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Natalia, I didn't know the cook you are, I'm sure that cream was specially tasty with your hands and the french butter
Thank you for the generous comment!! Whenever you want to know what a cook I am, just invite yourself :**)
forgot to comment, good cooking but best photographs ;)
Again magnanimous– Thank you so much <3
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