Vichyssoise Shooter

Vichyssoise Shooter
Recipe Date:
March 7, 2017
Serving Size:
Cook Time:
Imperial (US)
  • 4 cups Leeks (white parts only)
  • 4 cups Russet potatoes, peeled and sliced
  • 3 quarts Chicken stock (or vegetable stock)
  • 3 tsps Salt
  • 1 tsp White pepper
  • 3/4 cup Heavy cream
  • 3 tbsps Minced fresh tarragon, chives or other savory herb for garnish

Pairing notes: The creaminess of the Vichyssoise compliments the fruit and floral elements of the 2016 Gewürztraminer.

Serena's tip: I reduced the white pepper to 1 tsp instead of 1.5 tsp because the white pepper can overwhelm the more delicate flavors in the Gewürztraminer.

Recipe: Vichyssoise Shooter, Chowgirls Killer Party Food, copyright 2016

In a large stock pot on medium heat, combine leeks, potatoes, stock, salt, and pepper. Bring to a boil, cover and cook for 45 minutes or until leeks and potatoes are tender. Allow to cool slightly, then, working in batches purée mixture using a blender, food processor, or immersion blender. Be careful when working with hot liquids. In batches, pour through a sieve to remove solids. Return liquid to pot and bring back to a boil.

Remove from heat, mix in cream and pour into chilled shot glasses using a measuring cup with a pour spout. Garnish with fresh minced herbs. Refrigerate for at least 2 hours until very cold. Serve cold.

Purchase cookbook

Our recipe pairings for the spring 2017 release are all coming from Chowgirls Killer Party Food, the best-selling cookbook written by good friends of ours from Minnesota. Chowgirls has been catering Cartograph’s Minnesota spring release parties since our debut, and chef Heidi Andermack has been friends with Alan since his days at Minnesota Public Radio.