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Food
Food Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
Chilled Vichyssoise

Created by Louis Diat at the Ritz Carlton in New York City, and introduced to the Duquesne Club by chef Abel Bomberault, this soup is a treasured staple among club members. With only a handful of ingredients, its excellence is marked by surprising simplicity. It generally is served cold, but may be served hot as well.

2 tablespoons butter
1 small bay leaf
2 cups diced leeks, white parts only, thoroughly washed
2 cups diced, peeled potatoes
2 cups chicken stock
3 cups light cream
Fine sea salt and ground white pepper to taste
For the garniture: 2 tablespoons snipped chives

To make the soup: In a medium saucepan over medium heat, melt the butter. Add the bay leaf and leeks, cover, and sweat the ingredients for 7 minutes, stirring occasionally, until the leeks are tender. Add the potatoes and the stock, increase the heat to medium-high, and bring to a boil. Cook for 12 to 15 minutes, or until the potatoes are fork-tender. Remove and discard the bay leaf. Transfer the contents to a blender, puree for 20 seconds, then transfer to a bowl set over ice and stir constantly until cool. Add the cream and mix well. Pass through a fine strainer and season to taste with salt and pepper.

To serve: Pour one cup of soup into each of six shallow bowls, sprinkle with chives, and serve immediately. Makes 6 cups.

"Duquesne Club Cookbook: Four Seasons of Fine Dining" by Keith Coughenour

Thursday, May 27, 1999



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