Angies Pumpkin Vichyssoise Recipes

ANGIES PUMPKIN VICHYSSOISE

Steps:

• Cut pumpkin into small pieces and roast till both sides are golden.
• Peel potatoes, cut into cubes then place into water with chicken stock and onions.
• Once potatoes are cooked drain liquid stock into a bowl and keep set to the side.
• Once pumpkin is taken out of the oven, peel the skin off then mash it together with the potatoes and onion.
• Gradually add the chick stock liquid back into the mashed mixture then stir until desired consistency.
• Add cream to taste then serve.

MUSHROOM VICHYSSOISE

Steps:

• Saute onions in butter.
• Add leeks, potatoes and mushrooms and vegetable broth.
• Season to taste and simmer for 20 minutes until vegetables are tender.
• Remove from heat and blend until a smooth puree is formed.
• Refrigerate until cold.
• Just before serving, stir in cream and garnish with chives.

PUMPKIN CHILE VICHYSSOISE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Bake the pumpkin on a baking sheet in the preheated oven until soft, 30 to 40 minutes.
• Combine 2 cups chicken broth and chile peppers in a saucepan over medium-low heat; simmer for 30 minutes.
• Melt butter in a large stockpot over medium heat. Cook and stir onion in the butter until caramelized, about 45 minutes. Transfer to a bowl.
• Cook leeks in the same stockpot until tender, 10 to 15 minutes. Add pumpkin, chicken broth with chile peppers, caramelized onion, remaining 3 cups chicken broth, and cumin. Simmer until flavors combine, about 5 minutes.
• Puree soup with an immersion blender until smooth. Add bay leaf, salt, and pepper. Remove from heat; stir in buttermilk. Discard bay leaf before serving.

PUMPKIN VICHYSSOISE

Steps:

• Chop onions and garlic and saute in large pan with ghee Add boiling water to pan and crumble in 3 stock cubes Peel pumpkin and cut into small pieces, place in large saucepan Bring back to boil and simmer uncovered for 25 minutes Puree, add cream, salt & pepper Place back on heat to warm up

PUMPKIN CHILE VICHYSSOISE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Bake the pumpkin on a baking sheet in the preheated oven until soft, 30 to 40 minutes.
• Combine 2 cups chicken broth and chile peppers in a saucepan over medium-low heat; simmer for 30 minutes.
• Melt butter in a large stockpot over medium heat. Cook and stir onion in the butter until caramelized, about 45 minutes. Transfer to a bowl.
• Cook leeks in the same stockpot until tender, 10 to 15 minutes. Add pumpkin, chicken broth with chile peppers, caramelized onion, remaining 3 cups chicken broth, and cumin. Simmer until flavors combine, about 5 minutes.
• Puree soup with an immersion blender until smooth. Add bay leaf, salt, and pepper. Remove from heat; stir in buttermilk. Discard bay leaf before serving.

VICHYSSOISE

Steps:

• Melt butter in a stockpot over medium heat. In a second stockpot over low heat, warm the chicken stock. Meanwhile, slice the white parts of the leeks in half lengthwise; then thinly slice. Trim and thinly slice celery. Add leeks and celery to the melted butter; gently sweat until translucent, 7-8 minutes, adding a pinch of salt halfway through. Make sure the vegetables do not take on any color.Meanwhile, slice potatoes lengthwise into 4 wedges, then roughly dice into 1-inch chunks. When the leeks and celery are translucent, add warmed stock, followed by the potatoes.
• Make a sachet: Lay a square of cheesecloth large enough to fit the herbs on a flat surface. Place thyme, parsley, bay leaf, and garlic in the middle; then wrap into a bundle and tie with butcher's twine. Submerge the sachet in the soup and simmer, uncovered, until potatoes are soft, 15-20 minutes.
• When a fork easily pierces a potato, the soup is ready to be blended. First, remove the sachet. Then use a ladle to remove 1½ cups of broth; set aside. Carefully add the rest of the soup to a blender and cover. Blend, beginning on low speed, then slowly increasing to high speed. When the soup is pale and completely puréed, turn off the blender and add crème fraîche. Cover and continue blending on high speed to a light, smooth texture. Test the thickness, then add some of the reserved broth as necessary to thin the soup, and blend again. Set aside the remaining broth.
• Strain the soup (optional): In a large bowl filled with ice, chill a second bowl large enough to hold the soup. Strain the soup through a chinois or fine-mesh strainer into the chilled bowl; use the back of a ladle to help push the soup through the strainer. The vichyssoise will have a syrupy texture when it's warm, but it will become thicker and more velvety as it chills in the bowl. Let cool for 1 hour.
• When the vichyssoise is chilled, strain more reserved broth into the soup as needed to thin to desired consistency; stir well to combine. Ladle into a bowl. Shape quenelles of crème fraîche (optional): Pass about a tablespoon of crème fraîche back and forth between two spoons, smoothing and shaping it until you have formed an egg-shaped dollop, or "quenelle." Garnish each bowl with a quenelle of crème fraîche and several chive batons before serving.

VICHYSSOISE

Steps:

• Melt the butter in the pressure cooker pot over medium-low heat. Add the leeks, celery leaves and 1 teaspoon of the salt and cook, stirring often, until soft, approximately 8 minutes. If the leeks start to brown during this process, reduce the heat.
• Drain the potato pieces and add to the pot along with the simmering chicken broth. Clamp on the cooker's lid, (according to the manufacturer's instructions) and bring to full pressure over high heat.
• Once pressure is attained (there will be a loud whistle) back the heat down to medium-low, just maintaining a hissing of steam for 8 minutes.
• Kill the heat and release the steam pressure by opening the dump valve or setting the cooker under cold, running water. When the lid can be removed, carefully transfer the mixture to a blender carafe. (If the mixture fills your carafe more than two-thirds full, work in two batches!)
• Top the carafe with the main lid but remove the center lid so that air can escape as it heats and expands. Cover the lid tightly with a tea towel and blend on low for 1 minute before slowly increasing the speed to smoothly puree the potatoes. (Although you want to increase the speed slowly, try not to puree the potatoes too long as they could become gummy.)
• Transfer the mixture back to the pot and whisk in the cream. Stir in the white pepper. Taste and adjust the seasoning (I always need the rest of the salt). Chill thoroughly then serve garnished with a small spoonful of the roe and dill fronds.
• Tightly covered, the vichyssoise will keep a week in the refrigerator. The soup can also be frozen in ice-cube trays then kept in freezer bags for up to three months.