Anthony Bourdain's Vichyssoise
This is one recipe we couldn't perfect, since it already is perfect! Heavy cream and fresh grated nutmeg adds the final touch to this masterpiece of fresh leeks and potatoes. Developed for Chef Bourdain's Les Halles French Bistro in New York City, I had this soup many times prior to a plate of delicious Mussels and Frites. Want to try true perfection in a cold soup - our Vichyssoise is for you!