Simple Way to Gas Conversion Calculator Chemistry

Potato Leek Soup (Vichyssoise)

Some of the equivalencies in the calculator are reported as co2.

Recipe Summary Potato Leek Soup (Vichyssoise)

There is nothing better on a chilly, damp day than a steaming bowl of potato leek soup; and conversely, few things are as delicious and refreshing on a hot, sweaty day than a bowl of ice cold vichyssoise.

Ingredients | Gas Conversion Calculator Chemistry

4 tablespoons unsalted butter

1 ½ pounds trimmed leeks, cleaned and thinly cut

2 teaspoons kosher salt, plus more to taste

1 ¼ pounds Yukon Gold potatoes, peeled, cut into eighths

3 cups chicken or vegetable broth, or more as needed to adjust thickness

1 cup heavy cream

½ cup creme fraiche

1 pinch cayenne pepper

Chopped fresh chives for garnish

Directions

Melt butter in soup pot over medium-high heat. Add leeks and salt; cook until leeks begin to wilt. Reduce heat to medium or medium-low and cook until soft and almost pastelike, 30 to 40 minutes.

Place potatoes in the pot; add chicken broth. Adjust heat so mixture simmers slowly. Cook until potatoes are soft, about 30 minutes. Puree mixture with an immersion blender or in batches in a blender. Whisk in heavy cream and creme fraiche. Heat over medium heat. Add more salt, if needed, and cayenne pepper. Do not boil.

Serve with a drizzle of creme fraiche and a sprinkle of chopped chives.

You'll need 1 1/2 pounds of leeks after they've been trimmed. Leave about an inch of the dark green.

Here's Chef John's recipe for homemade crème fraiche.

Info | Gas Conversion Calculator Chemistry

prep: 15 mins cook: 1 hr 10 mins total: 1 hr 25 mins Servings: 6 Yield: 6 servings

TAG : Potato Leek Soup (Vichyssoise)

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