Buttermilk Vichyssoise With Watercress Recipes

BUTTERMILK VICHYSSOISE WITH WATERCRESS

Steps:

• Melt butter in a stockpot over medium-low heat. Add leeks, and cook, covered, until tender, about 15 minutes.
• Add potatoes, stock, and 2 cups water. Bring to a boil; simmer until potatoes are tender, about 20 minutes. Cool completely; stir in 2 cups watercress.
• Working in batches, puree soup in a blender until smooth. Transfer pureed soup to a large bowl. Season with salt and white pepper. Stir in half-and-half, if using; chill at least 1 hour. Add buttermilk just before serving. Adjust seasoning as needed. If necessary, thin the soup with a bit more chicken stock or water to achieve desired consistency. Garnish with remaining cup watercress leaves.

ASPARAGUS VICHYSSOISE

Steps:

• Melt butter in a heavy saucepan over medium heat. Add leeks, celery and onion. Reduce heat and cover. DO NOT ALLOW THE VEGETABLES TO COLOR. Sweat the vegetables until they are translucent. Add the potatoes and the stock. Bring to a boil. Reduce heat and continue to simmer lightly until the potatoes are very soft. Add the asparagus and cook only until the asparagus is tender. Remove from heat and cool slightly. Using a blender, puree until smooth. Chill.
• Before serving remove from the refrigerator and stir in cream. Season with salt and pepper, to taste. Garnish with reserved cooked asparagus tips.

VICHYSSOISE WITH CAULIFLOWER AND BUTTERMILK

Steps:

• Melt butter in a medium saucepan over medium heat. Add leeks, and cook, stirring occasionally, 5 minutes. Add potato, 1/8 teaspoon pepper, and the nutmeg, and cook, stirring, 1 minute. Stir in cauliflower, 1/4 teaspoon salt, and 3 cups stock. Simmer, partially covered, until cauliflower has softened, 12 to 15 minutes. Using a slotted spoon, remove 2 florets, and transfer to a cutting board; thinly slice lengthwise. Set aside for garnish.
• Working in batches, puree vegetable mixture in a blender, filling no more than halfway each time. Return to pan. Stir in buttermilk and remaining 1/2 cup stock. Sprinkle with 1/2 teaspoon salt, and season with pepper. Serve hot or cold, garnished with cauliflower slices.

BUTTERMILK VICHYSSOISE WITH WATERCRESS

Steps:

• Melt the butter in a stockpot over medium-low heat. Add the leeks, and cook, covered, until tender, about 15 minutes.
• Add the potatoes, stock, and 2 cups water. Bring to a boil; simmer until the potatoes are tender, about 20 minutes. Cool completely; stir in 2 cups of the watercress.
• Working in batches, puree the soup in a blender until smooth. Transfer the pureed soup to a large bowl. Season with salt and white pepper. Stir in the half-and-half; chill at least 1 hour. Add the buttermilk just before serving. Adjust seasoning; if necessary, thin the soup with a bit more chicken stock or water to achieve the desired consistency. Garnish with the remaining cup watercress leaves.