Tempt Your Palate with this Trophy Room Recipe
For the best fine dining at the Lake of the Ozarks, be sure to check out the Trophy Room at Old Kinderhook. Our chef has prepared menus ranging from sandwiches and pizza to steak and seafood with nightly features. This month, Chef Biggs would like to tempt your palate with one of his favorite recipes: Vichyssoise!
3 TBLS Vegetable Oil
1lb 8oz Finely chopped Leeks (white part only)
3lb Russett Potatoes, peeled and medium diced
3qt Chicken stock or broth
24fl oz Half & Half
1 TBLS Kosher salt plus salt and white pepper to taste
Garnish of your choice (bacon, chives, cheese, etc.)
1) Heat oil in medium stockpot. Add the leeks and onions, sweat over medium-low heat until translucent, 2-3 minutes
2) Increase the heat to high, add potatoes, stock & add a tablespoon of salt. Bring to a full boil, reduce the heat to medium-low & simmer until the potatoes are soft, about 30 minutes.
3) Puree the soup in batches using a blender or food mill. Cool soup.
4) To finish the soup for serving, stir in half & half. Adjust seasoning with Kosher salt & white pepper & serve in cold plates.
If you're interested in more recipes from Cheff Biggs, be sure to check out his monthly cooking classes! Old Kinderhook offers two unique restaurants at the Lake of the Ozarks: the Hook Cafe and the Trophy Room. In addition to the restaurants, we also offer Lake of the Ozarks catering. Ask us about hosting your Holiday Party! Open to the public year-round, Old Kinderhook provides breakfast, lunch, dinner and private parties at prices that won't break the bank!
Ingredients
3 TBLS Vegetable Oil
1lb 8oz Finely chopped Leeks (white part only)
3lb Russett Potatoes, peeled and medium diced
3qt Chicken stock or broth
24fl oz Half & Half
1 TBLS Kosher salt plus salt and white pepper to taste
Garnish of your choice (bacon, chives, cheese, etc.)
Directions
1) Heat oil in medium stockpot. Add the leeks and onions, sweat over medium-low heat until translucent, 2-3 minutes
2) Increase the heat to high, add potatoes, stock & add a tablespoon of salt. Bring to a full boil, reduce the heat to medium-low & simmer until the potatoes are soft, about 30 minutes.
3) Puree the soup in batches using a blender or food mill. Cool soup.
4) To finish the soup for serving, stir in half & half. Adjust seasoning with Kosher salt & white pepper & serve in cold plates.
If you're interested in more recipes from Cheff Biggs, be sure to check out his monthly cooking classes! Old Kinderhook offers two unique restaurants at the Lake of the Ozarks: the Hook Cafe and the Trophy Room. In addition to the restaurants, we also offer Lake of the Ozarks catering. Ask us about hosting your Holiday Party! Open to the public year-round, Old Kinderhook provides breakfast, lunch, dinner and private parties at prices that won't break the bank!
Make Old Kinderhook Your Place at the Lake by calling 888-346-4949 today!
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