Vichyssoise, Served at Fall Creek Vineyards, Recipe for 8 people
4 cups of sliced leeks (white only)
5 cups of diced Idaho potatoes
3 tsp. of kosher salt
pinch of ground white pepper
4 cups chicken stock
4 cups water
Cover and simmer for 30 minutes
Add 1/2 cup heavy cream
1 tsp. Tobasco
1/4 tsp. nutmeg
Let cool and puree.
Add chopped sorrell or arugula if desired.
Garnish with chervil, or parsley or chives.
Best make a day ahead.
Serve chilled or hot….but intended to be chilled.