Vichyssoise
Using herbs in food photography is one of the easiest and most inexpensive ways to help an image come alive. A delicious (but plain looking) bowl of soup becomes a work of art when a few herbs are either sprinkled on top or placed in an artful composition such as the garnish on my Vichyssoise.
Ingredients
- 5 leeks, sliced *rinsed and cleaned thoroughly
- 2 small onions, chopped
- 1 1/4 Tbsp butter
- 7 medium potatoes
- 5 cups chicken broth
- 1 tsp salt
- 5 cups rich milk (3%)
- 1 1/4 cups whipping cream
Instructions
- In a saucepan, saute leeks and onions in butter until soft, but not brown
- Peel and slice potatoes thinly (3 cups)
- Add potatoes, broth, and salt to the saucepan and cook until soft (35-40 minutes)
- Blend in blender, return to heat, add milk, stir constantly and bring just to the boiling point
- Cool, and blend again
- Add cream and chill 2 - 3 hours
- Serve in well chilled bowls, garnish with herbs
Notes
Make sure to clean leeks thoroughly as dirt and grit can hide inside the rings.
If you want your Vichyssoise to be as white as possible, use only the white part of the leek and use white pepper.