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William Shatner's Carrot VichyssoiseCompiled by Vicki McClure Davidson
Actor William Shatner, famed Capt. James T. Kirk from the 1960s Star Trek TV series, and more recently, Boston Legal, has this scrumptious recipe for carrot vichyssoise.
The culinary origins of vichyssoise, namely whether it is a genuinely French dish or an American innovation, is a subject of great debate among culinary historians. Credit for the dish usually goes to Louis Diat, the chef at the Ritz-Carlton in New York City for most of the first half of the 20th century. Other historians believe that French chef Jules Gouffé was the first to create the recipe, publishing a version in the book Royal Cookery in 1869. Diat may have borrowed the vichyssoise concept from an older generation of French chefs and added the innovation of serving it cold.
This simple, but elegant, French-style soup is served cold and is typically made of puréed leeks, onions, potatoes, cream, and chicken stock. Shatner has created his customized version of it in the recipe below.
William Shatner's Carrot Vichyssoise
- 2 handfuls peeled, diced potatoes
- 2 big handfuls sliced carrots
- 1 leek, sliced
- 3 c. vegetable stock
- 1 c. raw milk or 1/2 c. raw milk and cream
- Pinch of salt and pepper
- 1 scallion, thinly sliced
Combine first four ingredients in a saucepan. Bring to a boil. Reduce to a simmer for 25 to 30 minutes. Prée half of the vegetables and liquid in a blender. Empty into a bowl. Add milk and a pinch of salt and pepper. Stir.
Serve soup cold in chilled bowls. Garnish with cold sliced scallions very sparingly.
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Brooks, Marla, The Celebrity Cookbook: Kitchen Secrets of the Rich and Famous, S.P.I. Books, NY, 1993.
Wikipedia website, (http://en.wikipedia.org/wiki/Vichyssoise).