Les Halles Vichysoisse - Anthony Bourdain
June 27, 2016
"Louis Diat, a French chef at the Ritz-Carlton in New York City, is most often credited with the invention of Vichysoisse. Diat named it after Vichy, a town not far from his home town of Montmarault, France. This particular recipe is from Anthony Bourdain, as served at his restaurant, Les Halles. This is the soup that started Bourdain on his culinary journey."
- Serving Size: 1 (334 g)
- Calories 411.3
- Total Fat - 26.1 g
- Saturated Fat - 15.2 g
- Cholesterol - 207 mg
- Sodium - 177.8 mg
- Total Carbohydrate - 37 g
- Dietary Fiber - 4.8 g
- Sugars - 8.2 g
- Protein - 10 g
- Calcium - 162.3 mg
- Iron - 5 mg
- Vitamin C - 28.4 mg
- Thiamin - 0.2 mg
In a large, heavy bottomed pot, melt butter over medium-low heat. Once butter is melted, add the leeks and sweat for 5 minutes, making sure they do not take on any color.
Add potatoes and cook for a minute or two, stirring a few times. Stir in the chicken broth and bring to a boil. Reduce heat to a simmer. Cook on low heat, gently simmering for 35 minutes, or until the leeks and potatoes are very soft. Allow to cool for a few minutes.
Slowly, and in SMALL batches, puree the soup in the blender. Do this bit by bit, never filling the blender too high, to avoid burns.
Return soup to the cooking pot and whisk in cream and nutmeg. Season with salt and pepper to taste. Return to a boil, reduce to simmer and cook 5 minutes. If you want to thin soup out, add more broth, if needed.
Transfer soup to the mixing bowl and chill over an ice bath, stirring occasionally. When soup is at Room temperature, and only at room temperature, pour into an airtight container put into the refrigerator to cool.
Check seasoning, then ladle into chilled serving bowls. Garnish with the chives.
This soup is better the second day. Keep in an airtight container so that it doesn't pickup any refrigerator tastes or odors.
Tips & Variations
No special items needed.