The Pembrooke’s Vichyssoise

Chef Louis Félix Diat created his version of leek and potato soup in the early twentieth century while serving as executive chef at the Ritz Carlton in New York City.  Inspired by his mother’s soup, which she cooled with cold milk on warm summer days in France, he decided to introduce the chilled version to America, naming it after Vichy, the famous spa town near his childhood village.

Today, Chef Edward Delling-Williams of the television series Paris Bistro Cooking has mastered the art of making intimating French cuisine accessible to the every-day cook by highlighting simple preparations for renowned bistro dishes. His creamy pure-white vichyssoise pours like silk, and this rebel chef says it’s perfectly fine to serve it hot. Truthfully, a well-made vichyssoise tastes delicious at any temperature. 

Diat would likely say the Pembrooke’s twist on the classic soup is criminal. Instead of russet potatoes. I use red-skinned potatoes. Unlike the ultra-starchy russet, the high water content of the red-skinned variety yields a creamier soup and a texture that won’t become overly-thick as it cools. I also sneak in the pale-green parts of the leek because they create a beautiful autumn color.

This soup tastes just as delicious the next day, so you can easily make it ahead for your Thanksgiving feast. 

Just make sure you add this recipe to what you’re grateful for this year.

The Pembrooke’s Vichyssoise

Serves 4 as an appetizer

1 tablespoon unsalted butter 

1 packed cup chopped leeks (white and pale green parts)

3 cups chicken broth

1 cup water

4 red-skinned potatoes, cut into 1/2 inch pieces to yield 3 cups

1 1/2 tsp kosher salt

1 container (8 ounces) crème fraîche, room temperature

Julienned raw leek for garnish

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In a large pot, melt the butter. Add the chopped leeks and sauté until the leeks soften, about 3 minutes, ensuring they do not brown.

Add the chicken broth, water, potatoes, and salt and bring to a boil. Reduce heat and simmer, partially covered, until the potatoes are very tender, about 35-40 minutes.

Transfer the soup to a blender. Secure the lid tightly and blend on high speed until the soup is completely smooth and silky in texture. 

Return the puréed soup to the pot over low heat and whisk in the crème fraîche until fully incorporated and smooth. Taste for seasoning.

Serve hot, warm, or chilled. Garnish each bowl with julienned leek before serving.