The first time I had Vichyssoise my boyfriend made it for me for my 17th birthday. My first few attempts at this soup, over the years, were less than grand, but I think I’ve got it now. Traditionally this is made with leeks instead of onions.
1 medium to large Vidalia onion
2 medium russet potatoes
6 cups water
1 pint Half and half
Fresh chives (garnish)
Peel and cut up potato and onion. Simmer (salted) for 30 minutes (until potatoes are tender). Let cool (or see my post on cooling food). Puree until very smooth. Chill for one hour. Add half and half. Taste. Add salt if needed. Garnish with fresh chives.
The onions and potatoes can be cut large since you will puree the soup.