Potage Parmentier (Vichyssoise)
- 3 cups peeled and coarsely chopped potatoes
- 4 cups thinly sliced leeks (white part plus 2 inches of green) or 4 cups sliced onions (I never use onions)
- 2 quarts chicken stock, fresh or canned
- 1 teaspoon salt
- freshly ground black pepper
- ½ cup heavy cream
- 3 tablespoons finely cut fresh chives or finely chopped fresh parsley (I use chives)
In a heavy 6 quart saucepan or a soup kettle, simmer the potatoes, leeks, chicken stock and salt, partially
covered for 40 – 50 minutes or until vegetables are tender. Puree in a food processor or force the soup through a food mill or sieve into a mixing bowl (you can tell how old the recipe is – now in 2016 I use an electric hand blender!), then pour back into the pan. Season the soup with salt and a few grindings of pepper, and stir in the cream. Before serving, return the soup to low heat and bring it to a simmer. Ladle the soup into a tureen or individual soup bowls. Serve garnished with fresh chives or fresh parsley.
- Serves 6 – 8.
Vichyssoise – a cold version of potage Parmentier. To make force it through food mill or through a fine sieve, (use a hand blender), then back into the pan. BE SURE NOT TO MAKE THE MIXTURE TOO SMOOTH. Season and stir in 1 ½ cups heavy cream. Chill soup until very cold. Serve with finely cut fresh chives
(YUWO Luncheon Gourmet – November 5, 1981 at Calhoun College, Time-Life: the Cooking of Provincial France)