Vichyssoise with Blue Ermite
This is the Vichyssoise with Blue Ermite recipe.
- Prep: 15 min
- Cooking: 30 min
- Refrigeration: 1 h
Ingredients
- 5 whites only leeks
- 4 medium-sized potatoes
- 1 stick of celery
- 1/4 cup (60 mL) unsalted butter
- 4 cups (1 L) chicken broth
- 3 cups (750 mL) Milk
- 2 cups (500 mL) 35 % whipping cream
- 2 tbsp (30 mL) chives chopped
- 1/2 tsp (2 mL) salt
- 2 oz (60 g) Canadian Blue Ermite cheese
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Preparation
Wash and mince leeks. Peel, wash and dice potatoes. Slice celery thinly.
Melt butter in a saucepan and cook leeks gently without colouring. Add potatoes, celery, chicken broth and salt. Bring to a boil and cook over medium heat 30 minutes. Purée mixture in a blender.
Pour into saucepan, add milk and half the cream. Bring to a boil, whisking frequently. Immediately remove from heat and add Canadian Blue Ermite cheese.
Pour soup in a large tureen. Blend in remaining cream and refrigerate 1 hour. Sprinkle with chopped chives and serve cold.
Jean Soulard, Executive Chef, Le Château Frontenac
