Black Sesame Vichyssoise Recipe

Sweat aromatics

In a medium heavy-bottomed saucepan over medium heat, melt the unsalted butter. Add the sliced leeks and chopped onion and a pinch (about 1/4 tsp) of salt. Cook gently, stirring occasionally, until softened and translucent but not browned, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Cook potatoes

Add the diced russet potatoes to the pot and stir to combine. Pour in the chicken or vegetable stock so it just covers the vegetables (if needed, add a splash more stock or water). Bring to a gentle simmer, reduce heat to maintain a gentle simmer, and cook until the potatoes are very tender and easily pierced with a knife, about 15–18 minutes.

Purée base

Remove the pot from heat. Using a slotted spoon or an immersion blender, transfer the solids and about half the cooking liquid to a blender (work in batches if necessary). Add the milk and heavy cream. Purée until completely smooth and silky, about 1–2 minutes per batch. Return the puréed mixture to the pot and stir to combine with any remaining cooking liquid. If using an immersion blender, blend directly in the pot until smooth.

Incorporate black sesame

Over low heat, whisk the black sesame paste into the puréed soup until fully incorporated and even in color. Taste and adjust consistency with up to 1/2 cup more milk or stock if too thick. Warm gently — do not boil once the dairy is added — for 3–4 minutes to marry flavors.

Season

Season the soup with kosher salt (start with 1 1/2 tsp) and freshly ground black pepper. Stir, then taste and adjust salt, pepper, and a small bright note with up to 1/2 teaspoon fresh lemon juice if desired. Remove from heat and let cool to room temperature for serving chilled, or refrigerate uncovered until cold, about 2 hours, then chilled at least 1 additional hour for best texture.

Prepare garnish

While the vichyssoise is chilling, toast the black sesame seeds in a small skillet over medium heat, shaking the pan constantly until aromatic and slightly crackling, 1–2 minutes. Set aside to cool. If using chives, slice them thinly.

Adjust texture and plating

When ready to serve, stir the chilled soup and check consistency. If it has thickened too much, loosen with up to 1/4 cup cold milk; if very thin, return a small amount to a saucepan to reduce slightly. Place soup into chilled bowls.

Finish bowls

For each bowl, drizzle approximately 1 teaspoon of neutral oil (or toasted sesame oil for stronger aroma) in a thin line or dots. Spoon or pipe a small swirl (about 1 tablespoon) of cold heavy cream onto the center of the soup and, with a toothpick or spoon tip, create a gentle swirl pattern if desired. Sprinkle toasted black sesame seeds evenly (about 1/2 tsp per bowl) and scatter microgreens or chives (about 1/2 tsp per bowl). Serve immediately chilled.