Vichyssoise
Vichyssoise
Submitted by Corporate Chef Andy Stewart
Soups and Breads
Ingredients
- 2 tablespoons butter
- 2 tablespoons Fustini's Medium SELECT olive oil
- 5 cups sliced leeks, dark green removed, thoroughly washed
- 1 cup onion, diced
- 2 pounds Yukon Gold potatoes, peeled and diced
- 6 cups chicken stock or water
- kosher salt
- 1/2 cup sour cream
- 1/2 cup heavy cream
- salt and white pepper
- Fustini's 12 Year White balsamic
- chopped chives
Directions
- Heat the butter and Fustini's olive oil over medium-high in a stockpot until foam subsides and butter just browns. Add the leeks and onion, stirring frequently and sauté, until translucent, about 8-10 minutes. Add potatoes, chicken stock and a good pinch of Kosher salt. Bring to a boil, then reduce heat and simmer until potatoes are tender. Remove from heat and blend - using an immersion blender or blend in batches. Add the sour cream and heavy cream and stir to combine. Season with salt and white pepper. Let cool to room temperature. Serve with a garnish of drizzled Fustini's 12 year white balsamic and chopped chived.
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