Vichyssoise Soup

Soupe Vichyssoise

Serves 2

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The origin of Vichyssoise is a subject of debate among the culinary elite, including beloved American chef, writer and television personality, Julia Child and Louis Diat, a world renowned French chef and culinary writer who cooked for nobility, prime ministers and ambassadors. But in keeping with our love of folklore and all things traditionally French, we’re going to go with the tale of King Louis XV of France. As the story goes, Louis was afraid of being poisoned and in response had so many servants taste-test the potato leek soup that by the time the soup finally reached him, it had turned cold. However surprisingly, the king rather enjoyed and ultimately preferred the coolness of Vichyssoise over the intended warmth in serving. This basic soup recipe not only invites varying serving temperatures, but also varying versions of ingredients that can include other vegetables or a dash or two of crème frâiche! 


INGREDIENTS

 1 1/2 quarts water

1 tsp salt

4 medium gold potatoes

3 tsp butter

1 medium sized leek

1/2 medium sweet onion

1 tbsp butter

1 garlic clove with skin

1/2 glass white wine (optional)

5 sprigs fresh chive

3 branches fresh parsley

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PREPARATION

•• Using a large sauce pan with a cover and over a medium high heat, bring 1 1/2 quarts of water and 1 tsp of salt to a brisk boil.  •• Reduce the heat to low to maintain a hot water temperature. •• Peel and dice 4 potatoes into very small-size cubes. •• Rinse and set aside in a bowl of cold water to prevent the potatoes from turning dark. •• Throughly cleanse the leek and remove all residual sand and dirt from between the leaves. •• Finely cut the leek into pieces of approximately 1/8”, including a desired portion of the green leaves as well. •• In a large bowl, rinse the leeks one more time and strain. •• Using a large sauté pan, melt 3 tsp butter over a medium low heat. •• Add the leeks and allow to sweat for approximately 5-6 minutes or until all of the liquid has evaporated. •• The leeks should appear soft and sweet to the taste, indicating readiness. •• Set the leeks aside in a separate bowl. ••

•• Peel and dice a half sweet onion into small cubes. •• Using the same sauté pan, combine the onions with 1 tbsp of butter and a crunched garlic clove with the skin intact. For approximately 7 minutes, allow the onions to sweat until soft and golden. •• Remove the skin of the garlic which will have naturally separated and discard. •• Add the potatoes and mouillér with a few tbsps of cold water or a 1/2 glass of white wine. •• Cook for approximately 10 minutes or until the potatoes become soft. •• Add the leeks and cover with 1 1/2 quarts of the reserved hot water. •• Create a broth by cooking over a very low heat for another 10 minutes. •• Strain the broth into a large mixing bowl or use a ladle to separate the vegetables from the broth and place aside. •• Using a hand-held mixer, blend the potato and leek mixture into a creamy and smooth purée. •• Evenly mix the purée into the bowl of broth to create Vichyssoise, then transfer into the sauté pan and allow to simmer for 15 minutes. •• Optional is the addition of a little more butter or crème fraîche for added creaminess.  •• Either at room temperature or refrigerated, chill the soup to the desired temperature. •• Pour the Vichyssoise into a serving bowl and garnish with finely cut fresh chive. •• Serve with a homemade crusty French bread and butter! ••

•• Voilà! ••

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Cooking Up Colcannon

An Irish Recipe for Saint Patrick’s Day

Serves 2

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With just a week to go until Saint Patrick’s Day, we’ve been experimenting with two separate recipes for the traditional Irish dish, Colcannon…using red potatoes, Savoy cabbage and lots of creamy Irish butter! Serve this hearty classic alongside steamed carrots and homemade Irish soda bread to make for an authentically delicious and simply satisfying taste of Irish cuisine.


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INGREDIENTS

1/2 head of Savoy cabbage

3 large red potatoes

1 1/2 cup chopped leek 

1/2 large sweet onion 

1 clove garlic 

1 tbsp olive oil

4 ounces butter (preferably salted Kerrygold)

salt and pepper to taste

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Classic Colcannon is made with white-headed cannonball cabbage, which is quite popular in the United States. For this recipe we opted for the more aesthetic and lacy textured Savoy cabbage which is named after the Savoy Region in France. Another preference is that Savoy cabbage does not turn into mush when cooked. This varietal has the same flavor and appearance as regular cabbage when cooked, but retains a firm texture and crunchiness, which is desired for this recipe. 


PREPARATION

•• Peel the potatoes and cut into chunks of 2-1/2 inches. •• Place the potatoes into a bowl of cold water and rinse until the water runs clear, eliminating the starch. •• Strain and place the potatoes in a large pan with cold water and salt to taste. •• Over a medium heat bring the potatoes to a full boil for approximately 15-20 minutes. •• To test the readiness of the potatoes, take a small cutting knife and pierce random pieces then hold the knife upwards. •• When the potato falls from the knife back into the water, the potato is ready. •• Note that the potatoes should be cooked to softness and not mush, in preparation for a purée. •• To prepare the cabbage, cut in one half and reserve the other half for future use. •• Cut the cabbage into portions of approximately 1 inch thickness and then into smaller bite size portions. •• Place in a colander and rinse throughly, taking care to remove any excess sand. •• Prepare the leeks by removing the dark green leafy ends. •• Cut the leek vertically in half and then slice into ringlets. •• Peel half of the sweet onion and a garlic clove. •• Slice and dice into small pieces. •• Using the flat of your knife, crunch the garlic with a pinch of salt. •• In a pre-warmed sauté pan over a medium heat, combine 1 tbsp of olive oil with 1 tsp of butter. •• Once you have observed slight bubbling, add the onion, crunched garlic and leeks. •• Reduce the heat to medium low and allow the mixture to sweat, bringing forth the sweetness of the onions and the leeks. •• Cook the mixture slowly to avoid burning, stirring occasionally until you observe a golden hue. •• When the onion and leek mixture is ready, add the cabbage into the sauté pan along with 2 tbsps of butter and 3 tbsps of water. •• Let the mixture cook down slowly over a low heat for approximately 20 minutes to softness. •• Purée the potatoes, using a hand-held masher. •• Combine 5 tbsps of butter with the potatoes along with 3 tbsps of half and half. •• Salt and pepper to taste. •• Purée the potatoes to a chunky consistency, avoiding smoothness. •• Mix the potato purée into the sauté pan of cabbage and leeks, gently folding the potato purée into the mixture. •• Top with butter and serve piping hot.••

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••  très bon ••