Vichyssoise with Truffle Crème Fraîche

This potato leek soup, is a simple dish with complex flavors that pairs perfectly our Etude Grace Benoist Ranch Chardonnay. With only neutral oak contact, this Chardonnay is bright and crisp bursting with Meyer lemon and citrus blossom.

You'll Need:

• Cheesecloth 
• String
• Large pot
• Blender (or immersion blender)

For the Vichyssoise

• 1 yellow onion, thinly sliced
• 2 large leeks, white and green, thinly sliced
• 3 garlic cloves, thinly sliced
• 3 thyme sprigs
• 3 Tbsp butter
• 1 cup water
• 3 Yukon Gold potatoes, peeled and quartered
• 3qt chicken stock
• ½ cup heavy cream
• 1 cup toasted hazelnuts, roughly chopped

1. Tie thyme sprigs inside cheesecloth sachet.
2. In a large pot over medium heat, sweat onion, leeks, garlic, and thyme sachet in butter and water for 20 minutes. (Vegetables and butter should not brown). 
3. Add potatoes, chicken stock, and cream. Lower heat to medium-low and cook for 45 minutes to 1 hour. 
4. Cool soup enough to handle safely. 
5. Remove sachet.
6. Puree in a blender or with an immersion blender until silky smooth.

For the Truffle Crème Fraiche

• 1 cup crème fraiche
• 1 Tbsp truffle oil
• 1 Tsp lemon juice 

Directions

1. Stir together crème fraiche, truffle oil, and lemon juice.
2. Salt to taste 

To serve, ladle soup into bowls, Garnish with Truffle Crème Fraiche, and toasted hazel nuts.