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    The Vichyssoise
    1 bite · 2 chews

    The Vichyssoise

    Chilled potato-leek velouté shooter with crème fraîche & chive oil

    The quintessential white soup for the all-white affair

    The Story

    Dîner en Blanc — the legendary pop-up dinner where thousands dress in white and dine at a secret location — demands food as pristine as the dress code. Vichyssoise, the silky chilled potato-leek soup created by French chef Louis Diat at the Ritz-Carlton in 1917, is the perfect embodiment of that elegance. Served in a petite glass shooter topped with a swirl of crème fraîche and emerald chive oil, this bite is cool sophistication in a single sip.

    Prep: 25 min + chillingYield: 12 shooters

    Ingredients

    • 3 leeks, white parts only
    • 2 large potatoes, peeled
    • 2 cups chicken stock
    • 1 cup heavy cream
    • Crème fraîche
    • Chive oil
    • White pepper

    Preparation

    1. 1.Sauté leeks in butter until soft, add potatoes and stock.
    2. 2.Simmer until tender, blend until silky smooth.
    3. 3.Stir in cream, season with white pepper, chill thoroughly.
    4. 4.Pour into shooter glasses, top with crème fraîche and chive oil.

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