Vichyssoise (Potato Leek Soup)

Steps

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1. 1
   Dice the onion and sauté it in a pot over medium heat until translucent and softened without browning—this is called sweating the onion.
   ≈0:56
2. 2
   Cut the white and light green parts of the leeks into small pieces. Soak them in water and gently separate the layers to rinse away any sand. Drain well and add to the sweated onions.
   ≈1:24
3. 3
   Cut the potatoes into large chunks and add them to the pot. Season with salt and black pepper to taste.
   ≈2:37
4. 4
   Add 8 garlic cloves and pour in 8 cups of chicken stock, just enough to cover all the vegetables—do not add more than necessary.
   ≈3:11
5. 5
   To make the green oil: add fresh basil leaves, Italian parsley, and spinach leaves to a food processor. Pour in 1 cup of grapeseed oil.
   ≈4:40
6. 6
   Process for 2–3 minutes to develop a beautiful green color. Keep the temperature below 90°C (190°F) for best color and flavor.
   ≈5:07
7. 7
   Strain the mixture through a fine-mesh strainer, pressing firmly with the back of a spoon to extract as much oil as possible. Refrigerate until needed.
   ≈5:58
8. 8
   Cook the soup for 45 minutes to 1 hour, until the potatoes are very tender and easily mashed.
   ≈7:28
9. 9
   Using an immersion blender, purée the soup until completely smooth and silky, with no lumps remaining.
   ≈7:50
10. 10
    Stir in approximately 1½ cups of heavy cream and mix well.
    ≈8:46
11. 11
    Let the soup cool to room temperature, then refrigerate for at least 24 hours for optimal flavor and texture.
    ≈9:28
12. 12
    Add a small amount of sour cream to the chilled soup to taste. Pour the soup into a bowl and drizzle the green oil in a decorative pattern (such as a heart shape) using a squeeze bottle.
    ≈9:56
13. 13
    Place a small dollop of sour cream in the center using a small ice cream scoop, garnish with a fresh parsley leaf, and serve.
    ≈11:49