Buttermilk Vichyssoise With Watercress Recipes

BUTTERMILK VICHYSSOISE WITH WATERCRESS

Buttermilk Vichyssoise with Watercress image

This chilled soup is traditionally garnished with fresh chives. The peppery snap of watercress and the tang of buttermilk gives it bite.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 7

Ingredients

3 tablespoons unsalted butter
4 leeks, white and light-green parts only, halved lengthwise then thinly sliced into half-moons, washed well and drained
3 large white potatoes, peeled and cut into 1-inch pieces
4 1/2 cups homemade or low-sodium canned chicken stock
3 cups cleaned watercress leaves, loosely packed
Coarse salt and freshly ground white pepper
2 cups buttermilk (or 1 cup buttermilk and 1 cup half-and-half)

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

Asparagus Vichyssoise image

Provided by Food Network

Time 10m

Yield 10 servings

Number Of Ingredients 9

Ingredients

2 ounces unsalted butter
2 1/2 cups leeks, cleaned white parts only, chopped
1 stalk celery, peeled and coarsely chopped
1 large white onion, peeled and cut to 1-inch dice
2 cups russet potatoes, peeled and cut to 1-inch dice
1 quart chicken or vegetable stock
2 cups asparagus, fresh or frozen, reserve some tips for garnish
1 cup heavy cream
Salt and white pepper, to taste

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

Vichyssoise with Cauliflower and Buttermilk image

Cauliflower enhances our version of this classic soup, traditionally made with just potatoes and leeks.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Yield Makes about 7 cups

Number Of Ingredients 9

Ingredients

1/4 cup (1/2 stick) unsalted butter
5 leeks, white and pale-green parts only, thinly sliced and rinsed well (about 3 cups)
1 white potato (about 4 ounces), peeled and cut into 1-inch pieces
Freshly ground white pepper
Large pinch nutmeg
1 small head cauliflower, cut into florets (about 4 cups)
Coarse salt
3 1/2 cups homemade or low-sodium store-bought chicken stock
1 cup low-fat 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

Buttermilk Vichyssoise with Watercress image

Categories Low Sodium Chill Watercress Simmer Boil Buttermilk

Yield serves 6

Number Of Ingredients 8

Ingredients

3 tablespoons unsalted butter
4 leeks, white and light green parts only, halved lengthwise and then thinly sliced into half-moons, washed well and drained
3 large white potatoes, peeled and cut into 1-inch pieces
4 1/2 cups homemade or low-sodium store-bought chicken stock
3 cups cleaned watercress leaves, loosely packed
Coarse salt and freshly ground white pepper
1 cup half-and-half
1 cup buttermilk

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.

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2015-02-23 Put a lid on the pot and cook the onions and leeks until soft - about 15 minutes. At this level of heat, it's more sweating than sautéing - be careful not to …
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Melt the butter in a heavy bottomed pot over medium heat - I use my Le Creuset for this. Add the onion and leeks and reduce the heat to medium-low. Put a lid on the pot and cook the onions and leeks until soft - about 15 minutes. At this level of heat, it's more sweating than sautéing - be careful not to brown!
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