Slice Potatoes for Vichyssoise Soup

Video Transcript

"My name is Brandon Sarkis, on behalf of Expert Village. Today, I'm going to show you how to make Vichyssoise, which is a cold potato soup. The last thing we have to cut here are potatoes. We want these to be really thin, because potatoes cook at a much slower rate than onions and shallots. I'm going to cut them in half this way, because if I cut them in half this way, I'm going to get little stubby tall pieces. If I cut them in half this way, I get a really wide surface area to work with when I go to slice them. So what I'm going to do is take my knife and just make some thin potato slices. You always do your potatoes last because they'll start to turn brown, and that's not what you want, especially in this recipe. You might be wondering to yourself right now, where's the leeks, because Vichyssoise typically has leeks in it. The way I make it, I use the shallots. I'm not a big fan of leeks; they tend to be kind of chewy, and they don't tend to puree very well. Shallots taste almost exactly the same, maybe a little stronger. But if you were making this, you could substitute the shallots out for two whole leeks. Make sure you don't cut yourself because that would be bad. There's all of our potatoes. The next step we're going to do is to put everything in the pot, and start sweating it."