Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Vichyssoise

Ingredients

1 Tbsp             Bacon grease (or butter)

3 cups              Leeks, cleaned and sliced

1 /2 cup           Onion, diced

1 tsp                Garlic, minced

2 tsp                Salt

5 cups              Potatoes, peeled and diced

1 quart            Chicken broth

1                       Bay leaf

1 /2 tsp            White pepper

1 cup               Heavy cream

1 /2 cup           Sour cream

1                      Egg yolk

Fresh chopped chives for garnish

Instructions

Melt bacon grease in a two-quart saucepot over medium heat. Add leeks, onion, garlic and salt. Cook until the vegetables become soft. Add potatoes, chicken broth and bay leaf. Cover pot and cook on a low simmer until potatoes become tender. Allow mixture to cool for 15 minutes. Combine whipping cream, sour cream, egg yolk and white pepper. Place the soup base in a blender and puree. Add cream mixture and blend until smooth. Chill completely before serving.

Yield: three quarts

Recent Recipes

Baked Potato Quiche

I call this recipe “Comfort quiche.” It’s perfect for a cold December evening. The great thing about quiche is that it can be prepared in advance and held cold in the refrigerator or frozen up to a couple of weeks. When the holidays are hectic and the house is crowded, this quiche is perfect as a lap meal in front of the fireplace served alongside a light salad.

Read more

Braised Beef Short Ribs with Smoked Gouda Grits

I am a huge fan of short rib entrees. They work especially well for large dinners as the doneness is all the same and no one has to worry about who prefers rare and who prefers medium. Plus, the bone acts as a conductor of heat, keeping it warm for longer. Smoked gouda adds depth and creaminess to grits. This version was created by Chef Nevil Barr, New South Restaurant Group’s Chief Culinary Officer. It’s made an appearance on the Crescent City Grill menu and we often use it for catering large groups (if multiplying the recipe for large groups, go easy on the salt and Creole seasoning, you can always add more at the end).

Read more

Banana Nut French Toast

Start your morning off right with this indulgent Banana Nut French Toast recipe — a delicious twist on a breakfast classic. Made with thick slices of bread soaked in a creamy cinnamon-vanilla custard, then topped with caramelized bananas and crunchy toasted pecans, this easy French toast is the perfect way to bring warmth and flavor to your table.

Read more