Savory Vichyssoise Croissant Tartines

Instructions

1. 1

   Wash and thinly slice the leeks, discarding the dark green tops and the root end. Peel and dice the potatoes.

   ~10 min
2. 2

   In a saucepan, melt the butter over medium heat. Add the sliced leeks and sauté until softened, about 5-7 minutes, without browning.

   ~7 min
3. 3

   Add the diced potatoes and broth to the saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the potatoes are very tender.

   ~20 min
4. 4

   Carefully transfer the soup mixture to a blender. Add the heavy cream, chopped chives, and lemon juice. Blend until smooth and creamy.

   ~5 min
5. 5

   Season the Vichyssoise with salt and black pepper to taste. Chill the mixture in the refrigerator for at least 15 minutes to allow the flavors to meld.

   ~15 min
6. 6

   Halve the croissants horizontally. Toast them lightly in a toaster or under the broiler until golden brown.

   ~3 min
7. 7

   Spread a generous amount of the chilled Vichyssoise mixture onto the toasted croissant halves. Garnish with extra chives.

   ~2 min