INGREDIENTS

For the Soup:

• 6 whole leeks, divided
• 4 tablespoons unsalted butter
• 1 shallot, peeled and sliced
• 1 lb yukon gold potatoes, peeled and chopped into 1” pieces
• 5 cups vegetable broth
• Kosher salt
• 6 sprigs fresh thyme
• 6 sprigs fresh tarragon
• 1 1/2 teaspoons white pepper
• 1/2 cup heavy cream
• 1/2 cup crème fraîche
• 1 tablespoons fresh chives, sliced for garnish

For the Aromatic Green Oil:

• 1 cup neutral oil (grapeseed or mild olive oil)
• 1 bunch chives
• Kosher salt

HOW TO MAKE IT

1. Trim the root ends of the leeks, then cut to divide the white/light green parts from the dark green ends. Set aside the darker ends for now.
2. Slice the leeks in half lengthwise, then slice across into small pieces, approximately 1” thick.
3. Submerge chopped leeks into a bowl of cool water, and rinse to remove any dirt between the layers. Drain, and pat dry.
4. Melt the butter in a 4 quart dutch over medium heat.
5. Add the sliced shallot and cleaned white/light green parts of the leeks. Season with a pinch of salt. Saute until softened, about 5-7 minutes.
6. Make a bouquet garni with thyme and tarragon using kitchen twine.
7. Add potatoes, broth, bouquet garni, and a pinch of salt to the pot. Stir together and bring to a boil.
8. Lower to a simmer, cover and cook for 20-30 minutes, stirring occasionally until potatoes are soft and tender.
9. Once the potatoes are tender, remove the soup from heat. Remove the bouquet garni and discard. Add white pepper, heavy cream and crème fraîche.
10. Blend the Vichyssoise using an immersion blender, until completely smooth. Season to taste with salt.
11. Make the Aromatic Green Oil: Repeat the leek slicing process with the green ends of the leeks, reserving about 2 cups. Discard the rest, or save to make stock. Repeat the cleaning process, drain, and set aside. In a pot of boiling water, blanch until the leeks are bright green, about 1-2 minutes. Immediately submerge the leeks in an ice bath to stop cooking. Drain and transfer to a clean kitchen towel to squeeze out the excess moisture. Add the blanched/squeezed leeks to a small blender along with oil, and a pinch of salt. Add in most of the chives, reserving a small handful for garnish. Blend on high speed until smooth and bright green. Strain through a fine mesh strainer lined with cheese cloth.
12. To serve the Vichyssoise hot: ladle into bowls, drizzle with green oil and top with freshly sliced chives.
13. To serve the Vichyssoise cold: let cool to room temperature before transferring to the fridge to chill for at least 2 hours. Taste for seasoning again, and adjust if needed. Ladle into bowls, drizzle with green oil and top with freshly sliced chives.