Vichyssoise with Ermite Cheese

Vichyssoise with Ermite Cheese
  • 6 servings
  • 0:15 Preparation
  • 0:40 Cooking
  • 1:55 Total Time

Ingredients

Add all
  • 5

    leeks, white part only

  • 4

    medium-sized potatoes

  • 1

    celery stalk

  • 1/4 cup
    (60 mL)

    unsalted butter

  • 4 cups
    (1 L)

    chicken broth

  • 1/2 tsp.
    (5 mL)

    salt

  • 3 cups
    (750 mL)

    milk

  • 2 cups
    (500 mL)

    whipping cream (35%)

  • 2 oz
    (60 g)

    canadian ermite blue cheese

  • 2 Tbsp.
    (30 mL)

    chopped chives

Preparation

Wash leeks thoroughly and slice thinly. Peel, wash and dice potatoes. Cut celery into thin sticks.

In a saucepan, melt butter over medium heat and cook leeks until soft but not coloured. Add potatoes, celery, broth and salt. Bring to a boil and cook over medium heat for 30 to 35 minutes. Purée mixture in a blender.

Return purée to saucepan, add milk and half of the cream. Bring to a boil, whisking frequently. Immediately remove soup from heat and add cheese. Let cool.

Pour soup into a large tureen. Blend in remaining cream and refrigerate for 1 hour. Sprinkle with chopped chives and serve cold.

Source: Féd. producteurs de lait du Québec

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007