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Do you even Vichyssoise?

Potato | November 15, 2014 | By

   It happened, the sun came out in Lima. For those who are unaware, Lima is grey, all 50 shades (and then some.) For about 9 months out of the year the sun and its warmth partakes from the city, hiding behind a thick blanket of static, resentful clouds. Once you live here full time, sun is what you strive for. But, after you’re done rejoicing over the renewed access to the beach and it’s splendors (Surfers), you recall that,     

Summer is hot.

And because we’re close to the equator, it gets HOT. The sunrays are strong too, I’m originally from Florida, but I get burned here in 15 minutes without protection.

   So as to combat this unjustly geographical sauna, and continue my potato experiments, I decided to utilize, as my test subject, the Vichyssoise.

   For those who don’t know, Vichyssoise (VEE-shi-swá) is a soup that is served cold, extremely simple, composed of only potato, leek, butter and cream. My choices of potato are, the famed yellow potato, the Andean white potato, and the huamantanga potato. 

Vichyssoise(For 1 soup):

  • ½ cup diced leeks
  • ¾ cup evenly diced potatoes
  • 2½ tbsp. butter
  • ¼ cup cream
  • Salt/White pepper

   So this soup, like I said, is too easy, and great fun to say, first you get the butter and melt it in a pot, in the pot you put the leeks until they get tender and slightly transparent. Put the potatoes in, and cover it till it’s just covered with water. Cover it with aluminum foil and a lid just to be sure that minimal liquid escapes keep it like this for about 20 minutes, or until the potatoes are tender.


   Once it’s done, blend it, if you see that it’s too thick, then add a little more water, but be careful. Once you’ve acquired the desired texture, pass it through a mesh sieve to get a fine texture. Chill and before serving add the cream and done! 

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   The first soup I’m presenting is the one I used with the more popular, yellow potato. It had the most intense flavor balance between the potato and the leek, although not as refreshing as the Andean white. 

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   The second soup has been elaborated with the Andean white. It was the least floury of the 3, has the finest texture, the actual potato lacked flavor allowing the leek to dominate, allowing it to be the most refreshing.

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   The last one was made with the huamantanga potato. It had too much “earthy” flavor that just didn’t go well with the whole idea of it being a cool summer dish. It had a rough, undesirable texture.

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