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Friday Feast: Lovage Vichyssoise with Venison

Friday Feast: Lovage Vichyssoise with Venison

National holidays can be fun for a lot of reasons, especially when associated with food. Today we have a special treat because it’s National Vichyssoise Day! You must be thinking, “what is Vichyssoise Day?” and “how do you pronounce that?”. Vichyssoise, pronounced vee-shee-swahz,  is basically an extravagant way to say creamy leek and potato soup. Don’t be frightened by the intensity of the word as it’s especially simple to pull together. I don't know about you, but I'm all about easy cooking.

The origins of the soup are debatable. The name derives from the French town Vichy and most historians credit the soups re-invention to Louis Diat, a French chef who worked at the Ritz Carlton in New York City during the first half of the 20th century.  

“In the summer of 1917, when I had been at the Ritz seven years, I reflected upon the potato and leek soup of my childhood which my mother and grandmother used to make,” Diat explains in The New Yorker Magazine. “I recalled how during the summer my older brother and I used to cool it off by pouring in cold milk and how delicious it was. I resolved to make something of the sort for the patrons of the Ritz.”

Vichyssoise is traditionally served cold and made with thick pureed leeks, onions, potatoes, cream and chicken stock. It’s as simple as that! This particular recipe includes venison which only enhances the flavor and adds that extra touch of yummy goodness.

This specific recipe would be best served as an appetizer, preferably in a shot glass or something similar in size. However, if you would like to make a larger portion just double the ingredients as necessary.

Lovage Vichyssoise with Venison

Photo courtesy of the National Day Calander 

1/3 cup Mainland butter
1/3 cup leek, white part
1 cup (half a pound) potatoes, peeled and sliced
2 cups Campbell’s Real Stock Chicken
Just over 3/4 cup Anchor milk
2/3 cup leek, green part
3/4 cup lovage
1/4 cup double anchor cream
1/2 lb venison loin

1. Preheat the oven to 356 F.
2. Place a saucepan over medium heat, melt the Mainland butter, add the leek white and  cook gently for 3-4 minutes until translucent but not colored.
3. Add the potato, Mainland Real Stock and Anchor milk. Bring to the boil then reduce to a simmer for 30 minutes.
4. Add the lovage and the leek green and cook for 2-3 minutes. Pour into a blender and blend until smooth.
5. Strain the mixture through a fine sieve; add the double cream, season with salt and pepper. If it is to thick add a little Anchor milk.
6. Heat an oiled frying pan over a high heat, season venison with salt and pepper, cook for 2-3 minutes each side, transfer pan to the oven and cook for 10 minutes or until cooked to your liking. Rest and slice.
7. Pour the lovage vichyssoise into shot glasses and place a slice of venison on top to serve. 

Recipe and photo courtesy of
 MasterChef New Zealand

We hope you enjoy the Vichyssoise on this wonderful national holiday! Let us know what you think at @NRAblog or in the comments below. 


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