Celeriac Vichyssoise

Name: Celeriac Vichyssoise
Yield: 10 to 12 portions
Ingredients: 6 cloves garlic, halved; 6 cups Berta’s Chicken Stock or canned broth; 2 pounds potatoes, peeled and cut into large dice; 2 pounds celeriac (celery root), cut into large dice; 3 cups diced onions; 1 leek, well rinsed and diced; 4 tablespoons (½ stick) unsalted butter; 2 cups heavy or whipping cream; 2 cups heavy or whipping cream; 3 cups milk; Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste; ½ teaspoon celery seeds; 3 tablespoons fresh lemon juice; 6 cups Berta’s Chicken Stock or canned broth; snipped fresh chives, for garnish

Preparation info

10 to 12
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

The original potato and leek soup was created by Chef Louis Diat at the Ritz Carlton Hotel in New York in 1910—a memory of his mother’s soup, made at the family home in Vichy, France.

We like the fresh flavor that celery root adds here.

Ingredients

4 tablespoons (½ stick) unsalted butter
3 cups diced onions

Gluten-free
Soup

Method

Melt the butter in a large soup pot. Add the onions and leek, and cook over medium heat until the vegetables are wilted, 10 minutes.
Add the potatoes, celeriac, and garlic. Stir well, and cook 5 minutes. Then add the stock, lemon juice, celery seeds, and salt and pepper. Bring to a boil, reduce the heat, and cover. Simmer until the celeriac is tender, 30 minute