Vichyssoise by Anthony Bourdain

INGREDIENTS4 tbsp/56 g butter8 leeks, whites only, cleaned and thinly sliced2 medium potatoes, cut into small cubes4 cups/900 ml light chicken stock or broth2 cups/450 ml heavy cream1 pinch nutmegsalt and pepper to taste4 fresh chives, finely chopped
EQUIPMENTlarge, heavy bottomed potwooden spoonblendermedium mixing bowlice bath

SERVES 6
In a large pot, melt the butter over medium-low heat. Once the butter is melted, add the leeks and sweat for 5 minutes, making sure that they do not take on any color. Add the potatoes and cook for a minute or two, stirring a few times. Stir in the chicken stock and bring to a boil. Reduce to a simmer. Cook on low heat, gently simmering, for 35 minutes, or until the leeks and potatoes are very soft. Allow to cool for a few minutes.
Okay, the next part is tricky.
Slowly, and in small batches, puree the soup at high speed in the blender. Do this bit by bit, never filling the blender up too high (over halfway up). Make sure the blender’s lid is on, and that you’re leaning on the damn thing when you turn it on. You do not want a face full of boiling starchy, sticky hot potato/leek puree. Trust me. It hurts like a motherfucker. This is one of the more common kitchen accidents — even in professional kitchens. So be careful. When everything is blended, return the soup to the cooking pot and whisk in the cream and nutmeg. Season with salt and pepper. Return to a boil, reduce to a simmer and continue cooking for 5 minutes. You can thin out the soup with a little additional stock at this point, if needed. Transfer the soup to a mixing bowl and chill over an ice bath, stirring occasionally. When the soup is room temperature — and only when it’s room temperature — cover in plastic wrap and put in refrigerator overnight, or until cool. When ready to go, check the seasoning, sprinkle with freshly cut chives and serve in chilled bowls. This is a soup that does get better over time. But keep it covered with plastic (not foil) in the refrigerator as it will pick up other tastes. And never put in the refrigerator while still hot.
Click through for Boeuf bourgignon and Moules marinière and to read Anthony Bourdain’s introduction.