Vichyssoise Potato and wild leek soup

Recipe by Chef Jeremy Abbey & Chef John T. Piazza
Detroit Institute of Gastronomy

Serves 6
  • 4 tablespoons – butter
  • 1 pound – ramps, stems, and leaves
  • 6 oz – yellow onion, peeled and diced
  • 2 pounds – russet potatoes, peeled and cut
  • 32 oz – chicken or vegetable stock
  • 1 pint – heavy cream
  • Sea salt
  • Nutmeg

In a heavy bottom soup pot, melt the butter. Add the onions and ramps and cook until fragrant. Add potatoes and stir. Add stock and cook until potatoes are very soft. Remove from heat and puree. Return to heat and add cream. Cook to desired thickness. Season with salt and nutmeg. Remove the soup from the pot and cool. Just before serving, taste and adjust seasoning and consistency with additional cream if necessary.

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