Vichyssoise: France (Medium)

Vichyssoise is a controversial recipe. Some claim that Vichyssoise, a chilled potato and leek soup, is an entirely French creation. Others say that Vichyssoise was an invention of chef Louis Diat for the opening of a rooftop restaurant at the New York Ritz-Carlton in 1917. It is supposedly named after Louis's birth-town, Vichy.

INGREDIENTS

 2 medium leeks, white parts only, washed and diced thinly

1 Tbsp butter

1 medium potato; peeled and thinly sliced

1 1/2 cups chicken stock

1/2 tsp salt

1/2 cup milk

1/4 tsp white pepper

1/2 cup whipping cream

METHOD

Melt butter in a large soup pot over low heat, add the leeks, and saute', stirring occasionally, until golden.

Add the stock, potatoes, and salt, and bring to a simmer.

Simmer, covered, for 40 minutes.

Puree in a blender, then press through a sieve.

Return to the saucepan, add the milk and pepper, and bring to a simmer.

Remove from heat, stir in the cream, taste, adjust the seasoning, and chill overnight.