Vichyssoise can help get your family and guests ready for dinner

 

Last updated 11/27/2019 at 10:59am

Thanksgiving hosts understand that turkey and trimmings are often the stars of the holiday menu.

But some tasty tidbits serve as a precursor to the main meal and can set a strong precedent.

Since preparing the poultry often takes a lot of effort, it behooves hosts to keep appetizers simple, which can be accomplished without compromising flavor.

Vichyssoise can be traced to a Frenchman employed as a cook at a Ritz-Carlton hotel in the U.S.

Because the soup is served cold, there’s no need to worry about coordinating its completion with the arrival of Thanksgiving guests. This recipe for “Vichyssoise” from Sara Woodward’s “The Food of France” (Kyle Books) can make for a perfect opening act at this year’s Thanksgiving dinner table.

Vichyssoise

Serves 4-6

4 large leeks

3 tablespoons unsalted butter

2 medium-sized potatoes, around 11Ú2 pounds when peeled and roughly chopped

5 cups mild vegetable or chicken stock

Salt

White pepper (optional)

4 teaspoons sour cream

2 teaspoons chopped chives

Chop the white parts of the leeks only (ideally you will already have used the green parts to make your stock, together with a white onion, a carrot or two, some sprigs of parsley and leaves of celery, and perhaps a few chicken wings). Melt the butter in a heavy casserole and gently stew the leeks until soft, 15 minutes. Now add the chopped potatoes and stir well. Meanwhile heat the stock in another pan. After a further 10 minutes, add the stock to the leek and potato mixture, bring to the boil, turn down to a simmer, cover, and cook, 40 minutes.

Remove from the heat and leave to cool to tepid before liquidizing. The soup should be completely smooth. When you have achieved this, check the seasoning and salt to taste, depending upon whether or not the stock was salty. Traditionally, pepper is not added to vichyssoise, although, if you like, you can add a pinch of white pepper. Chill very well and, just before serving, swirl in the creme franche or sour cream (if the creme franche is very thick, whisk in a little whole milk to loosen it) and sprinkle with the chives.

 

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