Anthony Bourdains Les Halles Vichyssoise Recipes

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ANTHONY BOURDAIN'S LES HALLES VICHYSSOISE



Anthony Bourdain's Les Halles Vichyssoise image

This is an adopted recipe that I have not yet tried. The original chef comments: "I grew up on this wonderful cold soup, and when my Grandmother passed away, the recipe went with her, until I got Anthony Bourdain's wonderful cookbook, "Anthony Bourdain's Les Halles Cookbook". This is so close to the Vichyssoise I loved, and you will too!"

Provided by Ms B.

Categories     Potato

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 8

4 tablespoons butter
8 leeks, white part only, cleaned and thinly sliced
2 medium potatoes, cut into small cubes
2 cups chicken stock
2 cups heavy cream
4 fresh chives, finely chopped
1 pinch nutmeg
salt and fresh pepper

Steps:

  • I a large, heavy bottom pot, melt butter over medium-low heat. Once butter is melted, add the leeks and sweat for 5 minutes, making sure they do not take on any color.
  • Add potatoes and cook for a minute or two, stirring a few times.
  • Stir in the chicken broth and bring to a boil.
  • Reduce heat to a simmer. Cook on low heat, gently simmering for 35 minutes, or until the leeks and potatoes are very soft. Allow to cool for a few minutes.
  • Slowly, and in SMALL batches, puree the soup at a high speed in the blender. Do this bit by bit, never filling the blender too high. Make sure the benders lid is on, and lean on the top when you turn on. If not the burn you will get is awful, and a most frequent accident in even professional kitchens.
  • Return soup to the cooking pot and whisk in cream and nutmeg. Season with salt and pepper. Return to a boil, reduce to simmer and cook 5 minutes. If you want to thin soup out, add more broth, if needed.
  • Transfer soup to the mixing bowl an chill over the ice bath, stirring occasionally. When soup is at Room temperature, and only at room temperature, cover in plastic wrap and put into the refrigerator to cool.
  • Check seasoning, sprinkle with chives and serve in chilled bowls.
  • This soup DOES get better over time. Keep covered with plastic, not foil in the refrigerator, or it will pick up other tastes.

BOURDAIN'S MUSHROOM SOUP



Bourdain's Mushroom Soup image

This recipe is from Anthony Bourdain's Les Halles Cookbook. I have yet to try it but it looks fantastic. Sub veg or mushroom stock to make this vegetarian.

Provided by Melissa and her Pan

Categories     Lunch/Snacks

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 7

6 tablespoons butter
1 onion, thinly sliced
12 ounces button mushrooms, halved
4 cups chicken stock
1 sprig parsley
2 ounces sherry wine
salt and pepper

Steps:

  • Over medium heat, melt two tablespoons of the butter in a saucepan. Toss in the onion and cook until soft but not browned.
  • Toss in the remaining butter and then add the mushrooms. Cook for 8 minutes.
  • Pour in the chicken stock, add the parsley, and bring to a boil. When bubbling, reduce to a simmer and cook for an hour.
  • Pour soup into a blender (you might need to do this in stages), and process until smooth. Return to the saucepan and bring to a simmer. Pour in the sherry, and season with salt and pepper.

Nutrition Facts : Calories 332.8, Fat 20.5, SaturatedFat 11.8, Cholesterol 53, Sodium 475.1, Carbohydrate 16.3, Fiber 1.3, Sugar 7.1, Protein 9.3

ANTHONY BOURDAIN'S LES HALLES VICHYSSOISE RECIPE



Anthony Bourdain's Les Halles Vichyssoise Recipe image

Provided by Grandmax4

Number Of Ingredients 8

4 tablespoons butter
8 leeks, white part only, cleaned and thinly sliced
2 medium potatoes, cut into small cubes
2 cups chicken stock
2 cups heavy cream
4 fresh chives, finely chopped
1 pinch nutmeg
salt and fresh pepper

Steps:

  • I a large, heavy bottom pot, melt butter over medium-low heat. Once butter is melted, add the leeks and sweat for 5 minutes, making sure they do not take on any color. Add potatoes and cook for a minute or two, stirring a few times. Stir in the chicken broth and bring to a boil. Reduce heat to a simmer. Cook on low heat, gently simmering for 35 minutes, or until the leeks and potatoes are very soft. Allow to cool for a few minutes. Slowly, and in SMALL batches, puree the soup at a high speed in the blender. Do this bit by bit, never filling the blender too high. Make sure the benders lid is on, and lean on the top when you turn on. If not the burn you will get is awful, and a most frequent accident in even professional kitchens. Return soup to the cooking pot and whisk in cream and nutmeg. Season with salt and pepper. Return to a boil, reduce to simmer and cook 5 minutes. If you want to thin soup out, add more broth, if needed. Transfer soup to the mixing bowl an chill over the ice bath, stirring occasionally. When soup is at Room temperature, and only at room temperature, cover in plastic wrap and put into the refrigerator to cool. Check seasoning, sprinkle with chives and serve in chilled bowls. This soup DOES get better over time. Keep covered with plastic, not foil in the refrigerator, or it will pick up other tastes.

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  • In a large, heavy bottomed pot, melt butter over medium-low heat. Once butter is melted, add the leeks and sweat for 5 minutes, making sure they do not take on any color.
  • Add potatoes and cook for a minute or two, stirring a few times. Stir in the chicken broth and bring to a boil. Reduce heat to a simmer. Cook on low heat, gently simmering for 35 minutes, or until the leeks and potatoes are very soft. Allow to cool for a few minutes.
  • Slowly, and in SMALL batches, puree the soup in the blender. Do this bit by bit, never filling the blender too high, to avoid burns.
  • Return soup to the cooking pot and whisk in cream and nutmeg. Season with salt and pepper to taste. Return to a boil, reduce to simmer and cook 5 minutes. If you want to thin soup out, add more broth, if needed.

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