Notes on Vichyssoise

Last updated 2024-01-18 05:53:49 SGT

I have a tendency to hyperfixate on specific dishes, iterating on making and remaking them over and over again until I have a recipe (or, at least, a general set of preparation principles) that I like enough so that I consider the dish personally “solved”. In grad school I did this for (“Hainanese”) chicken rice, zhu bi png, sous vide chashu, ma la gan guo, and jambalaya1; I've just come off doing the same for vichyssoise. Again: recipe first, notes later.

Recipe (4 servings)



  1. In soup pot, sweat leeks in butter until soft; at least 10 min under high heat.
  2. Add potatoes and alcohol if using. Turn heat down and simmer for about 45 min
  3. Puree with immersion blender until smooth. Salt to taste, and add other spices and dairy as needed.
  4. Consume either immediately or refrigerated, dressed with hearty amount of chives.


  1. I hadn't noticed this before, but wow that's a lot of rice-based/adjacent dishes. 

  2. homemade stuff that Sage (grad student) gave me; unfortunately this probably isn't available on a regular basis. 

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