Morningside Cafe Vichyssoise
Serves 4 to 6.
Note: This recipe must be prepared in advance. Adapted from the Aug. 13, 1980, edition of Taste.
• 4 tbsp. (1/2 stick) butter
• 1 large onion, chopped
• 4 medium Russet potatoes, scrubbed and sliced
• 4 c. chicken stock (or vegetable stock)
• 2 c. whole milk
• 1 c. heavy cream, divided
• Salt and freshly ground white pepper to taste
• 6 to 8 sprigs freshly chopped dill
• 6 to 8 sprigs freshly chopped flat-leaf parsley
• Freshly chopped green onions or chives, for garnish
Directions
In a large pot over medium heat, melt butter. Sauté onions until translucent. Increase heat to high, add potatoes and chicken stock (or vegetable stock), bring to a boil and cook until potatoes are very tender. Drain off excess liquid.
Carefully transfer potato mixture in batches to a blender and purée until very smooth. Return puréed soup to pot.
Whisk in milk and 1/2 cup cream. Season to taste with salt and pepper. Over medium heat, cook until small bubbles appear on surface of soup. Remove from heat, cover and refrigerate 3 to 4 hours.
Just before serving, whisk in remaining cream, dill and parsley. Ladle soup into bowls, garnish with green onions and serve.
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