Vichyssoise, Melba Toast
Servings: 4
Calories: 240kcal
Cost: $12
The ultimate leek soup
Print Recipe
Equipment
- 1 Saucepan
- 2 Baking trays
- 1 High powdered blender
- 1 Ladle
- 1 chinois
- 1 Rolling Pin
- 1 Rubber spatula
- 2 bowls
Ingredients
Soupe
- 300 g Potatoes Yukon gold or russet
- 700 g Leeks
- 100 g Butter
- 10 g Grey salt
- 1.5 L White chicken stock Recipe
- 50 g Heavy cream or sour cream
- 15 g Olive oil
Melba Toast
- 200 g French sandwich loaf/pain de mie
- 50 g Melted butter
- 30 g Parmigiano-Regiano
- 5 g Black truffle optional
- Edible gold sprinkles optional
Instructions
Vichyssoise
- Since leeks grow in the dirt they are often full of hidden soil that is most likely stuck around and inside the greener sections of the leek. Cut off the root end and remove the first outer leave. Cut off end of the leek dark leaves and discard. Locate the intersection of the light green stem and dark leaves and make a cut. Use light green stem for the the soup and what's left for stocks. Slice leeks in half lengthwise and soak in lukewarm water for 15 min; drain and repeat until water comes out clean. Drain leeks upward root side up and chop. Peel potatoes and cut into chunks; set aside.
- In a saucepan, melt butter and sweat leeks for about 7 mins on medium heat. During the sweating process, it is important that veggies don't become brown so as not to interfere with the color of the end recipe. Add potatoes, stock and salt; cover and cook on low for 35 minutes. Turn off the heat, uncover and leave it to rest 10 mins.
Blending
- When pureeing hot soup, do it in batches. Fill the blender 1/2 full, remove or loosen the center cap from the lid of the blender and top with a folded kitchen towel. A high-powered blender is your best bet for the creamiest, dreamiest soup around. Make 2 batches if necessary. Transfer soup to the container but save about a third of the cooking liquid. Add heavy cream or sour cream and the olive oil. Note that when mixing hot mixtures, put the lid on but without the center cap. Cover the lid with a folded kitchen towel and blend on low first and increase speed gradually. Add more liquid if needed. Readjust seasoning and pass soup through a fine sieve. Reserve soup in the refrigerator for up to 4 days. Either way, served chilled or hot – re-blend soup prior to serve. More stock may be added if the soup has turned thicker.
Melba Toast
- Melba toast is a dry, crisp and thinly sliced toast. You can use stale bread sliced with a food slicer. Or, that way: cut out four 4''/11 cm Ø dicks from bread loaf slices. With a rolling pin, flatten them out into super thin rounds. Brush bread with melted butter and sandwich between 2 parchment and baking tray.
- Bake at 425ºF/220ºC for about 25 minutes until light brown and crispy. Transfer toast onto the cutting board and grate Parmigiano and truffle over (go easy on the truffle); reserve. If using truffled oil, add a light drizzle over the soup.
Plating
- If served hot, reheat soup slowly on the stove or microwave it. Mix using the immersion blender or blender. Fill up appropriate soup plates or bowls and garnish with toast melba. Enjoy!
Nutrition
Serving: 150g | Calories: 240kcal
