Anthony Bourdain S Les Halles Vichyssoise Recipe

Ingredients for Anthony Bourdain S Les Halles Vichyssoise

• 4 tablespoons (1/2 stick) unsalted butter
• 2 large leeks, white and light green parts only, thinly sliced and well-washed
• 2 pounds Yukon Gold potatoes, peeled and diced
• Chicken Stock
• Heavy Cream
• Fresh Chives
• 1/4 teaspoon freshly grated nutmeg
• Salt And Fresh Pepper

How to Make Anthony Bourdain S Les Halles Vichyssoise

1. Melt butter in a large, heavy-bottomed pot over medium-low heat.
2. Add the leeks and cook for 5 minutes, stirring occasionally, until softened but not browned.
3. Add the diced potatoes and cook for 1-2 minutes, stirring to combine.
4. Pour in the chicken broth, bring to a boil, then reduce heat to a gentle simmer.
5. Simmer for 35-40 minutes, or until the leeks and potatoes are very tender.
6. Let the soup cool slightly.
7. Carefully transfer the soup in batches to a blender. Secure the lid and blend until completely smooth (Vent the lid if necessary).
8. Return the pureed soup to the pot.
9. Stir in the heavy cream and nutmeg.
10. Season with salt and pepper to taste.
11. Bring the soup to a simmer and cook for 5 minutes.
12. If desired, add more broth to adjust consistency.
13. Transfer the soup to a bowl and place it in an ice bath, stirring occasionally to cool to room temperature.
14. 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!
15. Before serving, check seasoning and adjust as needed.
16. Ladle the chilled vichyssoise into bowls and garnish with fresh chives.