Yukon Gold Vichysoisse

with

Truffle Creme Fraiche

(Makes 6-10 servings)

Pair with Etude Carneros Grace Benoist Ranch Chardonnay

PRE-ASSEMBLE: 

(A) Vichysoisse

(B) Truffle Creme Fraiche  (lasts up to 3 days in fridge, can be made in advance)

Fresh Black Truffles, optional

BEFORE YOU START:

6” CHEESECLOTH SQUARE FOR SACHET

KITCHEN TWINE TO TIE OFF SACHET

TRUFFLE SHUFFLE TRUFFLE SHAVER (OPTIONAL)

BAIN MARIE: A SMALL SAUCEPAN WITH HIGH SIDES, AND A LARGE HEAT-PROOF BOWL

8-10 INDIVIDUAL RAMEKINS

 ½ OZ. ICE CREAM SCOOP

(A) Vichysoisse

INGREDIENTS:

1 yellow onion, thinly sliced

2 large leeks, white and green, thinly sliced

3 garlic cloves, thinly sliced

3 thyme sprigs

3 tbsp butter

1 cup water

3 Yukon Gold potatoes, peeled and quartered

3 qt chicken stock

½ cup heavy cream

1 cup toasted hazelnuts, roughly chopped

DIRECTIONS:

  1. Add the butter, onion, leeks, and sachet of thyme and garlic to a large pot over medium heat 

  2. Sweat for 20 minutes, watching carefully so the vegetables and butter do not turn brown. 

  3. Add the potato, water, chicken stock, and cream

  4. Lower the heat to medium-low and cook for 45 minutes to 1 hour

  5. Allow cooling enough so you can handle it safely

  6. Remove thyme sachet

  7. Purée in a blender until silky smooth, or use an immersion blender.

(A) Truffle Crème Fraiche

1 cup Bellwether Farms crème fraiche

1 tbsp. truffle oil

1 tsp. salt

1 tsp. lemon juice

DIRECTIONS:

Mix all ingredients using a whisk until well blended.
TO ASSEMBLE:

  1. Ladle hot or cold Vichysoisse into rimmed soup bowls

  2. Top with a dollop of

  3. Shave a very small amount of truffles over the top of the Truffled Creme Fraiche (optional)




 
 
 

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