Vichyssoise Potato and Wild Leek Soup
Chef Jeremy Abbey & Chef John T. Piazza - Detroit Institute of Gastronomy
Servings 6
Ingredients
- 4 tbsp butter
- 1 lbs ramps stems, and leaves
- 6 oz yellow onion peeled and diced
- 2 lbs russet potatoes peeled and cut
- 1 quart chicken or vegetable stock
- 1 pint heavy cream
- sea salt to taste
- nutmeg to taste
Instructions
- 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 down to desired thickness, but do not allow to come to boil.
- Season with salt and nutmeg.
- Remove the soup from pot and cool.
- Just before serving, taste and adjust seasoning and consistency with additional cream if necessary.