Fine Cooking Vichyssoise By James Peterson

---

Entered for safe-keeping for zwt5. from fine cooking, june/july 2009. this version uses yukon gold potatoes, a cross between a north american white potato and a wild south american yellow-fleshed one. Their golden flesh is richly flavored and fairly firm and moist, with medium starch content -- a perfect compromise between dry, fluffy russet potatoes and moist, waxy varieties. refrigeration time not included in preparation or cooking time.

---

Steps

---

Leeks must be cleaned thoroughly as soil gets embedded in the plant.

---

For each leek , trim the root and cut off the dark-green top.

---

Then slit the leek lengthwise , without cutting all the way through.

---

Open it like a book and hold it root end up under cold water , riffling through the layers until it is completely clean.

---

Combine the leeks , potatoes , milk and 2 cups of water in a 4-quart pot.

---

Bring to a simmer over medium-high heat.

---

Add 1 1 / 2 teaspoon kosher salt , reduce the heat to medium-low , and simmer until a potato slice falls apart when you poke it with a fork , about 20 minutes.

---

Remove soup from heat , stir in the cream , and let cool briefly.

---

Puree the soup , preferably using a regular blender and working in batches , filling it only halfway each time.

---

Strain the pureed soup through a fine sieve.

---

Let cool to room temperature , stirring occasionally and then refrigerate until thoroughly chilled.

---

Before serving , thin the soup with water , if necessary.

---

It should.

---

Ingredients

---

leeks, yukon gold potatoes, whole milk, water, kosher salt, heavy cream, fresh chives