Leek Stalks
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Louis Diat's Crème Vichyssoise Glacée



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La Belle Cuisine


Louis Diat's Crème Vichyssoise Glacée

Gourmet Archives

4 leeks, dark green tops discarded
1 onion, chopped
1 tablespoon unsalted butter
2 russet baking potatoes,
peeled, diced (3 cups)
2 teaspoons salt
2 cups milk
2 cups half-and-half
1 cup heavy cream
White pepper to taste
Fresh chives for garnish

Split the leeks lengthwise, wash them well, and chop them coarse. You should have about 2 1/2 cups. In a kettle, cook leeks and onions in butter, covered, over low heat, stirring occasionally, until they are softened. Add potatoes, with 4 cups water and salt. Simmer mixture, covered, 30 to 40 minutes or until potatoes are soft. Add milk and half-and-half and bring mixture just to a boil, stirring.
In a blender purée 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
it, covered, until very cold. Garnish with finely sliced fresh chives.
Serves 8.

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