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Vichyssoise

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Ingredients

2 tablespoons butter

2 cups potatoes, peeled and cubed

1 1/2 cups leeks, trimmed and sliced

4 cups chicken stock

salt to taste

3/4 cup heavy cream

chopped chives for garnish

Method

1. Melt the butter in a large, heavy-bottomed saucepan.

2. Sauté the leeks and potatoes for a few minutes, until softened.

3. Add the stock to the saucepan, bring to a boil, then reduce heat and simmer, partially covered, 25 minutes.

4. Transfer the mixture to a metal bowl and purée.

5. Return to saucepan, stir in the cream and season with salt.

Serve warm or chilled, sprinkled with chopped chives. 

Hudson Valley Restaurant Week is back this April 8-21!