{"id":12197,"date":"2013-06-05T12:05:24","date_gmt":"2013-06-05T19:05:24","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=12197"},"modified":"2013-06-05T12:05:24","modified_gmt":"2013-06-05T19:05:24","slug":"summer-truffled-vichyssoise","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/summer-truffled-vichyssoise","title":{"rendered":"summer truffled vichyssoise"},"content":{"rendered":"

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go\u00fbt de luxe<\/b><\/span><\/p>\n

fancy enough for a ladies\u2019 lunch<\/span><\/strong>
\n simple enough for a school night<\/span><\/strong>
\n perfect for summer<\/span><\/strong><\/p>\n

summer truffled vichyssoise<\/b><\/span><\/p>\n

I was down to my last teaspoons of truffled salt. It was a shocking realization because I buy it by the carton as there are few things that can fancy up common, everyday foods the way a little sea salt infused with truffles can. Eggs, popcorn, risotto, even  creamy butter to spread on your favorite toast … Voila<\/i> ! Instant special. Instant gratification. I searched my nearly empty refrigerator for anything fresh. It was the few remaining vegetables in my refrigerator before my departure and the desire to use this last bit of truffled salt which inspired this week\u2019s simple pleasure<\/i>: summer truffled vichyssoise.<\/span><\/span><\/p>\n

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This is not a new recipe of mine. In fact, it is one that I have used over and over throughout the years because it is a consistent crowd pleaser and<\/em> it is super easy.  Young or older. Fancy or not so fancy. Special occasions or mid-week dinners. This soup works for most people and in most situations. It can be made in advance and kept in the refrigerator for a few days so it is great to have something already delicious whipped up if you get stuck in traffic or guests stop by unexpectedly.<\/span><\/p>\n

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I also love this recipe because it utilizes ordinary ingredients that most people already have on hand: leeks, an onion, celery, and  potatoes. However, with its French name it sounds very gourmet but in fact it is just chilled potato and leek soup with some extras created in the U.S. by chef Louis Diat whom grew up in the French town of  Vichy. <\/span><\/p>\n

Truffled salt is something I encourage people to keep in their kitchen. It takes very little truffled salt to make a dish extra special and you will love it. You can find truffled salt on line and in many speciality stores, even my favorite coffee shop(s) in Los Angeles, Caffe Luxxe. Here are my three favorites:  Sel Gris de Gu\u00e9rande aux Truffes d’<\/strong><\/span><\/span>\u00c9<\/b><\/span>t\u00e9 by Maison de la Truffe<\/span><\/a><\/strong><\/span> ; <\/span>Truffle & Salt<\/span><\/a><\/span>;<\/strong> and<\/span>  Sale con Tartufo Bianco<\/span><\/a>.<\/span><\/strong> <\/p>\n

Generally, I use heavy cream very little in my cooking and when I do, I use it sparingly. This recipe is no exception. However, I like to keep the cream in for reasons of simplicity, appearance, and taste (it absorbs the truffled salt so well). Moreover, one half of a cup of cream divided amongst 8-10 people, is only 17-21 calories per cup size serving. Not bad. <\/span><\/p>\n

There are a few keys to making a good vichyssoise. First, you must pur\u00e9e and then strain the soup (push it through a sieve) to get rid of the fibers from the leeks and celery. This step makes all the difference.<\/span><\/p>\n

Second, you must chill it well and serve it cold. It is best made the day before you serve it but if you are going to eat it the same day, chill it for at least 4 hours. Serving the soup in a chilled bowl or cup will keep it cool.  <\/span><\/p>\n

Third, adjust the seasoning after<\/em> it is cold. Remember that the sodium content of your stock will affect how much seasoning you need to add.<\/span><\/p>\n

To make this soup vegetarian, use water instead of chicken stock but make sure to bump up the flavor of the water with a bouquet garni. <\/em><\/span><\/p>\n

mangez bien, vivez bien, et bon app\u00e9tit !<\/i><\/span><\/p>\n

LM<\/strong><\/p>\n

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vichyssoise with summer truffles<\/strong><\/span><\/p>\n

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serves 8-10 (cup servings, approx. 62 calories)<\/i><\/span><\/p>\n

you need<\/span>:<\/span><\/p>\n

1 tablespoon unsalted butter<\/span>
\n \u00bd yellow onion, diced<\/span>
\n 2 medium leeks (white portions only), diced<\/span>
\n 1 large celery stalk, diced<\/span>
\n 2 yukon potatoes, peeled and diced<\/span>
\n 4 cups chicken stock <\/span>
\n \u00bd – 1 cup heavy cream (to taste)<\/span>
\n 1 \u00bd -2 teaspoons summer truffled salt<\/span>
\n freshly ground white or black pepper (to taste)<\/span>
\n minced fresh chives (optional)<\/span><\/p>\n

how to<\/span>:<\/span><\/p>\n