3736. VICHYSSOISE with BACON and CHIVE OIL

serves four

3 tablespoons butter
1 pound small leeks, cleaned and chopped
1 small onion, chopped
3 cloves garlic, minced
1 teaspoon kosher salt, plus more to taste
3 russet or Yukon gold potatoes, peeled and halved
4 cups chicken stock
1 cup cream
1 cup buttermilk
½ teaspoon white pepper
Chive oil (recipe below)
4 strips bacon, cooked and chopped

Chive oil
2 bunches chives, blanched, chilled and chopped
1 cup olive oil
Salt and pepper, to taste

Combine the ingredients in a blender and purée until smooth.

In a heavy saucepan set over medium-high heat, melt the butter. Add the leeks, onion and garlic. Season with salt, and allow to sweat for 5 minutes. Lower the heat to medium-low and cook the mixture for about 20 minutes. Add the potatoes and stock, and bring the mixture to a boil. Reduce heat to low and cook until the potatoes are tender, or about 45 minutes. Pour the soup into a blender and purée. Strain the soup through a colander, then return it to the pot. Add the cream and buttermilk. Season with salt and white pepper, to taste. Serve in small bowls, drizzle with chive oil and garnish with bacon.  

bacon recipe source: Budi Kazali, executive chef of The Ballard Inn & Restaurant, Ballard, California

3165. VICHYSSOISE with SMOKED BACON

serves six


3½ oz. butter
2 tablespoons olive oil
1 large white onion, chopped
2 large leeks, white part only, chopped
12 oz. potatoes, peeled and cubed
1½ pint chicken stock
½ pint double cream
3½ oz. smoked back bacon
4 tablespoons snipped fresh chives
4 fl oz. crème fraîche

To prepare ahead, make up to the sieving stage the evening before. Just before ready to eat, complete as above. To freeze, prepare up to the sieving stage; it will keep for 1 month. To reheat, thaw at room temperature for 5 to 6 hours, then add the chives, reheat and serve as above.

Heat the butter and oil in a large, heavy-based pan and cook the onion and leeks, without allowing them to colour, for 5 minutes, stirring occasionally. Add the potatoes and cook for a further 5 minutes.

In another pan, bring the stock to the boil and add to the leek and potato mixture. Simmer for 15 minutes or until the potatoes are tender. Add the cream, mix well, and remove the pan from the heat. Blend in a food processor until smooth. Sieve the mixture (this is vital in order to get that famous silky smooth texture), then tip the soup back into the pan and gently reheat.

Grill the bacon on both sides until crispy, remove from the heat and break into large pieces. Stir the chives into the hot soup and season to taste. To serve, ladle into warm bowls, add a teaspoonful of crème fraîche and sprinkle with the bacon pieces.


bacon recipe courtesy of: Woman & Home Magazine