Restaurants›Rene At Tlaquepaque›Classic Vichyssoise Recipe

Classic Vichyssoise Recipe

Inspired by Rene At Tlaquepaque

Time1h 15m

Serves6

puréed leeks & potato soup; Chilled soup with essence of white truffle and fresh chives

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Ingredients

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Soups & Salads

4 cups Leeks (white and pale green parts), trimmed and sliced3 cups Russet potatoes, peeled and diced2 tbsp Unsalted butter4 cups Vegetable or chicken stock1 cups Heavy cream0 to taste Celtic sea salt1/4 tsp White pepper, freshly ground2 tbsp Chives, finely chopped1 tsp White truffle essence or truffle oil

Method

Soups & Salads

Sauté leeks

In a large heavy pot, melt the butter over medium heat. Add the sliced leeks and a pinch of salt, cooking until soft and translucent, about 8-10 minutes.

Add potatoes

Stir in the diced potatoes and cook for 2 minutes to coat with butter.

Simmer

Pour in the stock, raise heat to bring to a gentle simmer. Reduce heat and simmer until potatoes are tender, about 15-20 minutes.

Blend

Remove from heat and blend the soup with an immersion blender until very smooth. If desired, strain through a fine sieve for extra silkiness.

Add cream & season

Stir in the heavy cream. Season with salt to taste and add white pepper.

Chill

Let the soup cool to room temperature, then refrigerate for at least 2-3 hours or until thoroughly chilled.

Finish and garnish

Just before serving, swirl in a teaspoon of white truffle essence or oil. Ladle into bowls and garnish with chopped chives.