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Recipe Detail Page
Vichyssoise with Oysters
Spring 2014
Don’t let the fancy French name scare you; this soup is simple to make and can be prepared ahead of time. Our version takes it to new heights of luxury, garnished with a fresh oyster, Crispy Leeks and Chive Oil—two gorgeous garnishes that can also be made the day before. Care to gild the lily? Before adding the soup, “bless the bowl” by adding a wee splash of a medium-sweet sherry. Or, if you’re pouring a buttery Chardonnay, an off-dry Riesling or brut Champagne, add a drop to each bowl as well as to each glass. Always buy a few more oysters than any recipe calls for, as every now and then you’ll come across an inedible specimen.
Serves 6 (makes 8 cups/2 L)
6 live oysters, rinsed under cold water
4 medium leeks, trimmed and washed (reserve the tops for Crispy Leeks garnish—recipe follows)
1 tbsp (15 mL) salted butter
4 medium Yukon Gold potatoes, about 4 cups (1 L), washed, peeled and sliced about ⅛ inch (3 mm) thick
2 cups (500 mL) whole milk
3 cups (750 mL) good-quality fish, vegetable or chicken broth
¼ tsp (1 mL) sea salt or more to taste, bearing in mind the possible saltiness of the broth
¼ tsp (1 mL) finely ground white pepper, or more to taste
1 cup (250 mL) heavy or 35% cream
1 tbsp (15 mL) finely chopped or snipped fresh chives
1 Shuck oysters and set aside in the fridge in a covered container. You won’t need them again until serving the soup.
2 Leeks can harbour sand deep in their layers. It’s vital to wash them well. Trim off the roots and tough green tops, leaving only the palest green and whites. Slice into rings about ¼ inch (5 mm) thick, and let soak in a colander set inside a bowl or pot of ice cold water. Swirl them around with your hands, feeling inside the rings for grit and making sure you get it all out. Lift out the colander, give a few shakes and set aside to drain well.
3 In a large, heavy-bottom pot over medium-low heat, melt butter, add the leeks and potatoes and stir for about 5 minutes.
4 Add the milk and broth. Raise the temperature to medium and bring to a gentle simmer. Stir in salt and white pepper and reduce heat to medium-low.
5 Simmer with the cover off until a potato slice falls apart when poked with a fork or spoon—about 20 minutes.
6 Remove from heat, stir in the cream and let it cool, just briefly—about 10 minutes.
7 Once the soup isn’t dangerously hot anymore, it’s time to purée. Use an immersion blender (wand) or traditional blender. If using a traditional blender, you will need to purée in batches, filling only half-way each time. Leave the air vent in the blender lid open to avoid steam pressure buildup.
8 Now, you have a choice: rustic or elegant? For a silky-smooth texture that Escoffier would be proud of, strain the puréed soup through a fine sieve. If rustic is more your style, don’t bother.
9 Let cool to room temperature, uncovered, stirring occasionally to prevent a milk-skin from forming. Once it’s cooled to room temperature, stir in the chives, cover and refrigerate until completely cold—at least 3 hours or overnight. Now would be a good time to pop your soup bowls into the fridge too; it’s lovely to serve vichyssoise in chilled bowls.
10 When ready to serve, give the soup a stir and check for consistency. It should be as thick as 35% cream. If it’s too thick, add a few drops of milk.
11 Taste and adjust for salt and white pepper.
12 Garnish each serving with a single oyster set on top—the soup should be thick enough to carry it—a generous pinch of Crispy Leeks and a drizzle of Chive Oil (recipes follow).
Serves 6 (makes 8 cups/2 L)
CHIVE OIL
Place ½ cup (125 mL) coarsely chopped chives, ¼ tsp (1 mL) salt, and ½ cup (125 mL) olive oil into a blender and purée until smooth. Strain through a cheesecloth, then decant into a bottle or jar.
