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- 4 Hr 5 Min
- COOK TIME
- 15 Min
Ready for a little French cuisine trivia? Vichyssoise, a chilled potato soup, was originally created at the Ritz-Carlton New York Hotel by Louis Diat in 1910. He adapted it from a hot French soup that was made with potatoes and leeks. Well, you know me, I've simplified the now-famous cold version and made it with potatoes and onions and topped it with lots of colorful scallion ringlets.
What You'll Need
- 2 tablespoons butter
- 2 large onions, diced
- 1/8 teaspoon black pepper
- 3 1/2 cups chicken broth
- 4 large potatoes, peeled and diced
- 1/4 teaspoon ground nutmeg
- 2 cups (1 pint) half-and-half
- 3 scallions, sliced into ringlets
What to Do
- Melt the butter in a soup pot over medium-high heat. Add the onions and black pepper and sauté for 5 to 6 minutes, or until the onions are tender.
- Add the chicken broth, potatoes, and nutmeg. Bring to a boil and cook for 10 minutes, or until the potatoes are tender.
- Remove from the heat and stir in the half-and-half. Chill for at least 4 hours, or until well chilled.
- In a blender, purée the chilled mixture on high speed until smooth. Pour into individual bowls and top with the scallions.
Plan to make this soup a day in advance. That way it will have plenty of time to chill before serving.
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