🥔 A timeless French classic, Vichyssoise is a rich and velvety leek and potato soup, traditionally served chilled but equally delightful when warm. Its delicate flavor and smooth texture make it an elegant yet comforting dish, perfect for any season. Recipe follows 🍽️🍜👨‍🍳🐝🦋 - ThreadSky

chefericfeltman.bsky.social • 6 days ago

🥔
A timeless French classic, Vichyssoise is a rich and velvety leek and potato soup, traditionally served chilled but equally delightful when warm. Its delicate flavor and smooth texture make it an elegant yet comforting dish, perfect for any season.

Recipe follows

🍽️🍜👨‍🍳🐝🦋

Comments

chefericfeltman.bsky.social•6 days ago

thecraigster.bsky.social•5 days ago

Wow. Have you ever tried cooking Jerusalem Artichokes aka Sun Chokes?

chefericfeltman.bsky.social•5 days ago

I completely understand the need to question things on the internet, but I assure you, I’ve been a chef since 1979. Every recipe I post comes from my own history and creativity—many of which are still in use today across various food establishments. As for Jerusalem artichokes (or sun chokes),

chefericfeltman.bsky.social•5 days ago

absolutely! They're incredibly versatile. I’ve prepared them raw, steamed, roasted, grilled, broiled, fried, and even brined. What’s your favorite way to enjoy them?

thecraigster.bsky.social•5 days ago

So far I've roasted and broiled for soups and side dishes.

chefericfeltman.bsky.social•5 days ago

For your future enjoyment on their next delivery.

chefericfeltman.bsky.social•5 days ago

thecraigster.bsky.social•5 days ago

Wonderful. Thank you so much, Chef!

chefericfeltman.bsky.social•5 days ago

Great! Steamed is a classic way to enjoy them. Peel and clean them, then steam for 15-20 minutes or until a paring knife enters easily. Serve immediately with lemon and beurre monte. Allow your guests to season it themselves.🧈

Tubers should be shared at a welcoming table.

thecraigster.bsky.social•5 days ago

That sounds like a simple delicacy 😋

chefericfeltman.bsky.social•5 days ago

Great! Steamed is a classic way to enjoy them. Clean the upper and bottom. Remove the choke and steam for 15-20 minutes or until a paring knife inserted in the bottom enters easily. Serve immediately with lemon and beurre monte. Allow your guests to season it themselves and eat with their hands.🧈

thecraigster.bsky.social•5 days ago

My wife and I harvest them in our homestead. About 4 years ago a friend of ours dug up a bunch and gave us some. The tubers are a delight.

blessrock.bsky.social•6 days ago

Hmm..a question poped up in my head: are there any soups that are served chilled and warm at the same time to create some unique palate?...just interesting

chefericfeltman.bsky.social•6 days ago

Not widely. Some more unique service restaurants offer a Vichyssoise Duo, a Gazpacho & Tomato Bisque, and Split Temperature Consommé, but these are few and far between. Molecular Gastronomy has done this with liquid nitrogen and temperature manipulation to create hot and cold contrasts.

karidoll14.bsky.social•3 days ago

Chef Escoffier!

chefericfeltman.bsky.social•3 days ago

Thank you for the kind words! While I deeply admire Escoffier's work and legacy, I tend to lean more towards fusion in my approach. I imagine he and I might have had some lively discussions about culinary traditions and innovation. Either way, it’s always a pleasure to share this journey with you!

veroniqque.bsky.social•6 days ago

Lovely!

chefericfeltman.bsky.social•6 days ago

Thank you.

siempresimon.bsky.social•6 days ago

Looks beautiful. Don’t know why but that also made me crave a bowl of Billy Bi.

chefericfeltman.bsky.social•6 days ago

Possibly because you are craving mussels in cream with leeks and root vegetables?

Dang...now I want some, too. Thanks, Siemper!

siempresimon.bsky.social•6 days ago

Happy to influence each other.

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