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Wednesday, October 12, 2011

Hot Vichyssoise

The Library has many books concerning food at sea, including some about the elegant dining aboard ocean liners. The Captain's Table : 18 recipes for famous dishes served aboard the S.S. United States and S.S. America contains recipes adapted for the home kitchen so you can enjoy the dishes that were served in the elegant dining rooms at sea, including this one:

Hot Vichyssoise

Mince 2 onions and the white parts of 4 well-washed leeks and combine them in a heavy saucepan with 3 tablespoons butter. Simmer the mixture over low heat for 15 minutes. Add 3 large potatoes, peeled and thinly sliced, and 2 cups chicken stock. Season with salt and white pepper to taste and simmer the soup over low heat until the potatoes are tender. Add 2 cups hot milk and 4 tablespoons butter. Strain the soup and pour it into a tureen. Add 12 slices of French dinner rolls. Serves 4.

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