Vichyssoise, Melba Toast – Bruno Albouze

By Bruno Albouze · 75 min

Ingredients

Instructions

1. Trim the leeks: cut off the root end and the first outer layer, and remove the dark green tops. Split the light green part lengthwise, soak in lukewarm water for 15 minutes, then drain and repeat until the water runs clean. Drain, then chop the white and light green parts. Peel the potatoes and cut them into chunks.
2. Melt the butter in a saucepan and sweat the leeks over medium heat for about 7 minutes, without letting them brown.
3. Add the potatoes, stock and salt. Cover and cook on low for 35 minutes. Turn off the heat, uncover and rest for 10 minutes.
4. Blend in batches, filling the blender no more than half full with the lid vented and covered with a folded towel. Start on low and increase speed gradually. Return the soup to the pan with about a third of the cooking liquid reserved, then add the cream and olive oil.
5. Adjust the seasoning and pass the soup through a fine sieve. Add more stock if it has thickened.
6. Cut four 11 cm rounds from bread slices and roll them very thin. Brush with melted butter and sandwich between two sheets of parchment on a baking tray.
7. Bake at 220°C (425°F) for about 25 minutes, until light brown and crisp. Transfer to a board and grate the Parmesan and truffle over them.
8. Reheat the soup gently if serving hot, then ladle into bowls and top with the melba toasts.

Summarized from Bruno Albouze's video. Watch it for the details.

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