November 26, 2013 by dgarnett2013
Potage Bonne Femme & Potage Vichysoisse – Rory O’ Connell.
A classic leek and potato soup which becomes a Potage Vichysoisse when served chilled and with the addition of cream and chopped chives.
Garnish with chive or wild garlic flowers when in season. Great with parsley pesto, or a few slices of cooked chorizo plus a little of the chorizo oil (rendered when cooked).
- 4oz/ 110 g diced onions
- 8oz/ 200g diced potaoes
- 120z/ 310g diced leeks
- 2oz/ 60g Butter
- 11/2 – 2 pints chicken stock
- salt and pepper
- cream milk
- whipped cream and chopped chives to garnish
Melt the butter and allow to foam. Add the diced vegetables, season with salt and pepper and coat in the butter. Cover with greaseproof paper (eg a butter wrapper) and a tightly fitting lid. This is called SWEATING.
Place on a GENTLE heat (Very LOW) for 10 minutes or until vegetable are just beginning to soften. Add the stock and cover again and cook (bring to boil, then simmer – if you keep boiling you bruise the veg) until the vegetables are just cooked. DO NOT OVERCOOK. Puree immediately. Puree really really well and when you think you’ve totally finished, puree for another 2 minutes.
The sooner you puree, the more delicious the soup is.
Always cover veg soups except consommé and peas soup or green soup (covering spoils the colour). You can substitute other veg for the leeks eg jerusalam artichokes and potato.
SERVE MUCH LESS. A small cup of cold soup is delicious. A large bowl makes you want to kill yourself half way through it.
Allow the Bonne Femme to cool completely. Add 8 – 12 fl oz/ 280-320 ml of cold cream and 4 generous tablespoons of finely chopped chives and chill. Taste and correct seasoning. Serve in small portions.
Leek & Caviar Shot:
Serve the Vichysoisse in shot glasses and garnish with caviar.
Our own bonne femme, in a swimsuit given to her by Sylvie. In December.