Vichyssoise
- 4 tablespoons butter
- 1 small onion, finely chopped
- 4 small leeks, white and light green parts only, rinsed and thinly sliced
- 2 stalks celery, chopped
- 2 medium potatoes, peeled and sliced
- A few sprigs parsley
- 4 cups unsalted chicken broth, homemade best, plus more for thinning
- Sea salt and freshly ground black pepper
- 1/2 cup milk
- 1/2 cup heavy cream
- Chives, for serving
Melt butter in a large soup pot over medium heat. Add onion, leeks, celery and cook until soft, translucent and fragrant, about 10 minutes. Stir often to prevent vegetables from taking on color. Add potatoes, parsley, and chicken stock. Season with a few pinches salt and pepper. Bring to a boil, reduce heat and simmer until potatoes are just tender. Remove from heat and let cool slightly. Transfer to the bowl of food processor, working in batches if necessary, and puree until smooth. Stir in milk and cream and thin with a bit more stock if desired. Serve hot or chilled - season to taste with salt, pepper and chives.