Add Seasoning to 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. We've just started boiling, so what we're going to do is give it a good stir; make sure everything is nice and mixed together well. Then we're going to reduce the heat back down to simmer. If you have numbers, this is probably about a seven. We're going to put our lid back on it, and we're going to let this simmer now for about thirty minutes. Actually, you know what? I forgot a step. We need to put our salt and pepper in right now. Silly me. When we go down to the simmer, we're just going to take some salt, and just a little bit of black pepper. You could also use white pepper if you don't want it to impart any color into your soup, but I do like the black pepper, and I don't mind seeing little black specks in my soup. You could also do this, and after you puree it, you could strain it to get rid of that. We're going to go ahead and cap this back up. Like I said, we've turned our heat back down to get it off the boil. We just want to do a nice gentle simmer for about an hour, and then we're going to see how it looks. I'll see you in about a half hour."