VICHYSSOISE:
6 yukon gold potatoes
1 quart half and half
1 teaspoon cayenne pepper
1/2 teaspoon saffron
1 teaspoon hot pepper sauce
1 teaspoon worcestershire sauce
salt and pepper, to taste
POTATO SALAD:
1 yukon gold potato, cooked, small dice
2 tablespoons red onion, minced
1/4 teaspoon fresh chervil, chopped
1/4 teaspoon chives, chopped
2 tablespoons crème fraîche
salt and pepper, to taste
LEEK VINAIGRETTE:
1 leek
2 tablespoons olive oil
1/4 teaspoon black pepper
1 teaspoon fresh herbs, assorted, chopped
1 teaspoon brown sugar
3 tablespoons champagne wine vinegar
1 teaspoon salt
1 teaspoon lemon juice
fresh herb sprigs, as needed for garnish
Servings: 6
1. To prepare the soup, simmer the unpeeled potatoes in salted water until very tender. Drain the potatoes and pass through a ricer. Place the riced potatoes in a medium saucepot with the half-and-half, cayenne pepper and saffron. Simmer for 10 minutes and strain through a fine china cap. Place the strained soup in a medium saucepot and simmer for 3 to 5 minutes. Add the hot pepper sauce, Worcestershire sauce, salt and white pepper to taste. Thin with additional half-and-half if necessary. Cool in an ice bath.
2. To prepare the potato salad, combine the diced potato, onion, chervil, chives, and crème fraîche in a small mixing bowl and season with salt and pepper.
3. To prepare the vinaigrette, cut the leek into 1/4-inch (6-millimeter) slices, wash well and blanch in boiling salted water for 30 seconds. In a small mixing bowl, combine the leek, olive oil, pepper herbs, brown sugar, champagne vinegar, salt and lemon juice. Mix the ingredients and let stand for 2 hours before serving.
4. Ladle 8 fluid ounces (240 milliliters) of the chilled soup into each chilled soup bowl. Place a small amount of potato salad in the center and cover with the leek vinaigrette. Garnish with fresh herbs and serve.
Approximate values per 8-fl.-oz. (240-ml) serving: Calories 420, Total fat 22 g, Saturated fat 12 g, Cholesterol 80 mg, Sodium 500 mg, Total carbohydrates 41 g, Protein 9 g, Vitamin C 25%, Calcium 20%
6 yukon gold potatoes
1 quart half and half
1 teaspoon cayenne pepper
1/2 teaspoon saffron
1 teaspoon hot pepper sauce
1 teaspoon worcestershire sauce
salt and pepper, to taste
POTATO SALAD:
1 yukon gold potato, cooked, small dice
2 tablespoons red onion, minced
1/4 teaspoon fresh chervil, chopped
1/4 teaspoon chives, chopped
2 tablespoons crème fraîche
salt and pepper, to taste
LEEK VINAIGRETTE:
1 leek
2 tablespoons olive oil
1/4 teaspoon black pepper
1 teaspoon fresh herbs, assorted, chopped
1 teaspoon brown sugar
3 tablespoons champagne wine vinegar
1 teaspoon salt
1 teaspoon lemon juice
fresh herb sprigs, as needed for garnish
Servings: 6
1. To prepare the soup, simmer the unpeeled potatoes in salted water until very tender. Drain the potatoes and pass through a ricer. Place the riced potatoes in a medium saucepot with the half-and-half, cayenne pepper and saffron. Simmer for 10 minutes and strain through a fine china cap. Place the strained soup in a medium saucepot and simmer for 3 to 5 minutes. Add the hot pepper sauce, Worcestershire sauce, salt and white pepper to taste. Thin with additional half-and-half if necessary. Cool in an ice bath.
2. To prepare the potato salad, combine the diced potato, onion, chervil, chives, and crème fraîche in a small mixing bowl and season with salt and pepper.
3. To prepare the vinaigrette, cut the leek into 1/4-inch (6-millimeter) slices, wash well and blanch in boiling salted water for 30 seconds. In a small mixing bowl, combine the leek, olive oil, pepper herbs, brown sugar, champagne vinegar, salt and lemon juice. Mix the ingredients and let stand for 2 hours before serving.
4. Ladle 8 fluid ounces (240 milliliters) of the chilled soup into each chilled soup bowl. Place a small amount of potato salad in the center and cover with the leek vinaigrette. Garnish with fresh herbs and serve.
Approximate values per 8-fl.-oz. (240-ml) serving: Calories 420, Total fat 22 g, Saturated fat 12 g, Cholesterol 80 mg, Sodium 500 mg, Total carbohydrates 41 g, Protein 9 g, Vitamin C 25%, Calcium 20%
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