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Aria's Chilled Vidalia Onion Vichyssoise
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Cuisine: Soup Vegetarian
Low cal: 
FROM THE MENU OF . . . ARIA
490 E. Paces Ferry Road, Atlanta
404-233-7673
Q: I entertain clients often at many Buckhead restaurants. Everything I have ever had at Aria is wonderful, especially its Vidalia Onion Vichyssoise. I have only seen it on the menu once.
--- Lisa Sanders Atlanta
A: Aria's executive chef, Gerry Klaskala, was happy to provide the recipe for his interpretation of this classic cold soup. Use a large stockpot; the onions will take up a lot of space until they soften.
Hands on time: 30 minutes Total time: 1 hour and 30 minutes Serves: 6
Ingredients:
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1 tablespoon unsalted butter
4 Vidalia onions, peeled and sliced
1 leek, white part only, cut into 1/2-inch pieces
4 cups reduced-sodium chicken or vegetable broth
1 Yukon Gold potato, peeled and cut into 1/2-inch pieces
1 cup heavy cream
Salt and freshly ground white pepper
For the garnish:
1/2 cup heavy cream, whipped
1 tablespoon minced chives
Instructions:
In a large heavy-bottomed stockpot over medium heat, melt butter. When butter begins to foam, add onions and cook for 15 to 20 minutes, stirring occasionally; do not allow onions to color. Add leeks and cook for 3 minutes. Add broth and potatoes and simmer for 30 to 40 minutes. Allow to cool for 30 minutes. Carefully puree mixture in a blender, place in a covered container and chill overnight.
When ready to serve, whisk in heavy cream and adjust seasoning with salt and pepper. Ladle into chilled bowls and top soup with a spoonful of softly whipped cream and minced chives
When ready to serve, whisk in heavy cream and adjust seasoning with salt and pepper. Ladle into chilled bowls and top soup with a spoonful of softly whipped cream and minced chives
Notes:
Use caution when pureeing a hot soup. Chef Klaskala advises waiting for it to cool, since the heat causes pressure to build up in the food processor. He serves the soup with a dollop of lightly whipped cream and a chive garnish.
Nutrition:
Per serving: 281 calories (percent of calories from fat, 64), 10 grams protein, 16 grams carbohydrates, 2 grams fiber, 20 grams fat (13 grams saturated), 73 milligrams cholesterol, 371 milligrams sodium.
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