A few weeks back we had some friends over and I served Vichyssoise, Wild Rice Salad with Dried Sour Cherries, Green Bean and Radish Salad, and an array of sausages (chicken and apple, Polish, spinach and feta, and Italian). For dessert we had biscuits with sweetened strawberries and cream.
The recipes for everything except the sausages and dessert were out of various Saveur magazines. The Vichyssoise is from the June/July 2006 issue.
4 tbsp. butter
4 leeks, white and light green parts only, thinly sliced
1 medium onion, thinly sliced
5 medium white boiling potatoes (about 2 1/4 pounds), peeled and thinly sliced
2 cups milk
2 cups light cream
1 cut heavy cream
2 tbsp. finely chopped chives
1. Heat butter in a large pot over medium-low heat. Add leeks and onions and cook, stirring occasionally, until soft but not browned, about 20 minutes. Add potatoes, 4 cups water, and salt to taste and increase heat to high. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until potatoes are soft, 50-60 minutes.
2. Strain soup through a mesh sieve into a bowl, pressing and scraping the solids with a spoon. Clean pot and return soup to it. Whisk in milk and light cream, bring to a boil over high heat, then remove from heat and let cool. Strain soup through a fine-mesh sieve (finer than the first), pressing and scraping it into a bowl with the spoon, leaving behind a thick paste of solids. Discard solids. Stir heavy cream into soup, cover with plastic wrap, and refrigerate until chilled. Season soup with salt to taste.
3. Divide soup between 8 soup bowls and garnish with chives. Serve cold.
Meg's Final Thoughts
Although this soup sounds very fancy, I found it not nearly as satisfying as a basic bowl of potato/leek soup. I think the outrageous amounts of cream were supposed to make this uber yummy, but I found that the cream also seemed to drown out the flavor of the potatoes and leeks. I also only sieved it once and I decided afterwards that that was one time too many. Soup should have substance, even if it's been bisqued. At some point I'll have to try making a Megyssoise version - no sieving, less cream, more flavor.