Vichyssoise

SERVES: 6

PREP: 4 Hr 5 Min

COOK TIME: 15 Min

Ready for a little French cuisine trivia? Vichyssoise, a chilled potato soup, was originally created at the Ritz-Carlton New York Hotel by Louis Diat in 1910. He adapted it from a hot French soup that was made with potatoes and leeks. Well, you know me, I've simplified the now-famous cold version and made it with potatoes and onions and topped it with lots of colorful scallion ringlets.

What You'll Need

2 tablespoons butter
2 large onions, diced
1/8 teaspoon black pepper
3 1/2 cups chicken broth
4 large potatoes, peeled and diced
1/4 teaspoon ground nutmeg
2 cups (1 pint) half-and-half
3 scallions, sliced into ringlets

What to Do

Melt the butter in a soup pot over medium-high heat. Add the onions and black pepper and sauté for 5 to 6 minutes, or until the onions are tender.
Add the chicken broth, potatoes, and nutmeg. Bring to a boil and cook for 10 minutes, or until the potatoes are tender.
Remove from the heat and stir in the half-and-half. Chill for at least 4 hours, or until well chilled.
In a blender, purée the chilled mixture on high speed until smooth. Pour into individual bowls and top with the scallions.