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 to 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-and-half or heavy cream
- Sea salt and freshly ground black pepper
- Dash of nutmeg
- 1/4 C. creme 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 to 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 creme fraiche, two to three chive leaves and three to four garlic chive flowers. Always serve vichyssoise chilled.
