Purple Potato Vichyssoise with Creme Fraiche and Chive Flowers
Ingredients
- 3 Tbs. unsalted butter
- 2 C. yellow onions, diced (about 2 medium-sized onions)
- 3-4 purple potatoes, peeled and cubed (about 3 C.)
- 3 1/2 C. vegetable broth or water
- 2 Tbs. fresh lemon juice
- 1 C. Half & Half or heavy cream
- Sea salt and freshly ground black pepper
- Dash of nutmeg
- 1/4 C. crème fraiche
- 8-12 fresh chive leaves and 12-16 garlic chive flowers for garnish
Directions
In a large saucepan, melt butter and then sauté the onions over medium heat until softened. Add potatoes and vegetable broth. Cover and simmer until potatoes are tender, about15-20 minutes.
Add the lemon juice and seasonings, stir to incorporate then remove potato mixture from heat. Transfer to a food processor or blender and puree. Pour potato mixture into a plastic or glass container; stir in heavy cream. Taste, adjust seasoning if necessary, then cover and chill until cold, about two hours.
Divide soup between four light-colored bowls. Garnish with ribbons or a dollop of crème fraiche, two to three chive leaves and three to four garlic chive flowers. Always serve vichyssoise chilled.
From: Chef Rachael Levine
