Ingrédients pour Anthony Bourdain's Les Halles Vichyssoise
- 2 tablespoons unsalted butter
- 2 pounds leeks, white and light green parts only, thinly sliced
- 2 pounds russet potatoes, peeled and diced
- 8 cups (2 quarts) chicken stock
- 1 cup heavy cream
- 1/4 cup finely chopped fresh chives, for garnish
- 1/2 teaspoon freshly grated nutmeg
- Salt and freshly ground black pepper, to taste
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Comment préparer Anthony Bourdain's Les Halles Vichyssoise
- Melt butter in a large, heavy-bottomed pot over medium-low heat.
- Add the leeks and cook for 5 minutes, stirring occasionally, until softened but not browned.
- Add the diced potatoes and cook for 1-2 minutes, stirring to combine.
- Pour in the chicken broth, bring to a boil, then reduce heat to a gentle simmer.
- Simmer for 35-40 minutes, or until the leeks and potatoes are very tender.
- Let the soup cool slightly.
- Carefully transfer the soup in batches to a blender. Secure the lid and blend until completely smooth (Vent the lid if necessary).
- Return the pureed soup to the pot.
- Stir in the heavy cream and nutmeg.
- Season with salt and pepper to taste.
- Bring the soup to a simmer and cook for 5 minutes.
- If desired, add more broth to adjust consistency.
- Transfer the soup to a bowl and place it in an ice bath, stirring occasionally to cool to room temperature.
- Once at room temperature, cover the soup with plastic wrap (not foil) and refrigerate for at least 2 hours, or preferably overnight. The flavor will deepen!
- Before serving, check seasoning and adjust as needed.
- Ladle the chilled vichyssoise into bowls and garnish with fresh chives.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
26g
Fat
117g
Carbs
11g
