Vichyssoise Recipe: Cold Potato & Leek Soup : Sweat Onions & Shallots for Vichyssoise Soup

Uploaded by expertvillage on 18.01.2008

My name is Brandon Sarkis, on behalf of Expert Village. Today, I'm going to show you how
to make Vichyssoise, which is a cold potato soup. What we're going for here is we're going
to take our butter, drop it right into the bottom of our pan, and what we're looking
for here is a nice gentle heat. We don't want to brown the butter, and we certainly don't
want to brown the potatoes or the onions that are going in there. When I get this butter
started melting, what I'm going to do is cover the pan, and put everything else in there.
What we're going to do is sweat everything here. We're going to put in the shallots and
the onion, and we're going to have those sweat in there for about eight minutes. I've got
my heat on six, so let's go ahead and do that now. Onions there, shallots there. What we
want to do is stir them all up with the butter, just so they're nice and coated. Smash your
butter up a little bit, if you want. What I'm going to do, I'm going to throw a lid
on this, and we're going to come back to it in eight minutes. The reason I put the lid
on there is to really help sweat the vegetables. The moisture will stay in there with them;
they'll be less likely to crisp up because you'll constantly have the water falling back
on top of them; the moisture flowing back on top of them. Let's come back in about eight
minutes; see how we're looking.