Sizzle - Summer 2011

classical
Born and raised in Tennessee,
Wright has been cooking for most
of his life. A third-generation
cook, he says he chose the
culinary arts because it was in
his blood. He finds fulfillment
in cooking for others, as it often
puts them in a better mood.
As a student at The Art Institute
of Tennessee–Nashville, Wright
has prepared vichyssoise once
before, but says this version
supersedes the previous one.

Using Julia Child’s vichyssoise recipe as the base of his soup, Wright worked with Taubin to slightly alter it, adding stock and cream that wasn’t used in Child’s recipe, but was featured in other versions.

“The main techniques used in this dish that you will use again are the knife cuts,” Wright says. “I consider them to be the foundation of everything else one is expected to do in a kitchen.” Wright says vichyssoise is “easy to make” and will be easy for first-timers to master. His one word of caution is to watch the soup’s consistency and seasoning. “The consistency is the trickiest part, because it often thickens after being chilled overnight,” he says. “You may have to thin it out some before serving. Also, make sure you don’t over-season the soup.”

Ingredients: 4 leeks 3 60-count Idaho potatoes 1 oz. butter 32 oz. chicken stock 8 oz. heavy cream Salt, to taste 1 oz. minced parsley Vichyssoise Yield: 6 portions

Michael Wright
Student
The Art Institute of
Tennessee–Nashville
Nashville, Tenn.

1. Cut leeks, starting at white part and removing roots. Using only white part, slice ¼-inch thick. Let leeks soak in water to remove all sand.

2. Peel potatoes; cut into 1-inch cubes. Hold in cold water.

3. Place butter in pot on medium heat; melt. Add drained leeks; cook until softened. Add drained potatoes, stock and heavy cream. Bring to a boil. Reduce heat; simmer for about 20 minutes, or until soft.