Potato-leek Vichyssoise Recipe

Instructions for Potato-Leek Vichyssoise

1. 1

   Prepare the Soup Base

   In a large pot, melt the butter over medium heat. Add the leeks and sauté until soft, about 5 minutes. Add the diced potatoes and vegetable broth, bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.

2. 2

   Blend the Vichyssoise

   Remove the pot from heat and let it cool slightly. Using an immersion blender or a regular blender, puree the soup until smooth. Stir in the heavy cream, salt, and black pepper. Chill in the refrigerator for at least 2 hours.

3. 3

   Prepare the Crispy Brioche

   While the soup is chilling, heat olive oil in a skillet over medium heat. Add the brioche slices and toast until golden brown and crispy on both sides. Remove and set aside.

4. 4

   Fry the Leek Greens

   In the same skillet, add the chopped leek greens and fry until crispy. Remove and drain on paper towels.

5. 5

   Serve the Vichyssoise

   Ladle the chilled vichyssoise into bowls. Top each serving with a dollop of crème fraîche, crispy fried leek greens, and diced Apple Hill apples. Serve with crispy brioche on the side.