VICHYSSOISE (CHILLED LEEK AND POTATO SOUP)
Easy leek and potato soup - serve it chilled or warm.
Provided by Mardi Michels
Time 40m
Number Of Ingredients 9
Steps:
- Peel and thinly slice the onion and potatoes (you don't have to peel the potatoes, though it does make for a smoother soup).
- Thinly slice the white and light green parts of the leek, rinsing and patting dry if necessary.
- In a large heavy pot, heat the oil and butter over medium-high heat and sauté the onions until they begin to soften but not colour, around 5 minutes.
- Add the leeks and mix to thoroughly coat them with the butter/ oil. Continue to sauté until the leeks are softened, around 5 more minutes.
- Add the potatoes and the stock, increase the heat to high and bring to the boil.
- Reduce heat to a simmer and cook until the potatoes are very soft (they should mash easily with a fork), about 20 minutes.
- Remove from the heat and allow to cool.
- Using an immersion blender or regular blender, blend until smooth.
- Season to taste with salt and pepper.
- Serve warm or chilled with a dollop of plain Green yoghurt and a sprinkle of chives.
VICHYSSOISE: CHILLED POTATO AND LEEK SOUP
Steps:
- Gather the ingredients.
- In a large pot over medium-low heat add the butter.
- When melted, add the leeks and gently sweat (you don't want them to brown) until they are soft (about 5 minutes).
- Add the potatoes and chicken broth. Bring to a boil, then lower to a simmer.
- Simmer until potatoes are soft and easily pierced with a fork (about 20 minutes). Remove from heat and allow to cool for a couple of minutes.
- Add the mixture to a food processor or blender and puree until smooth. Do this in small batches (no more than half full) as the hot soup creates pressure and can spray out.
- Return the soup to the pot and whisk in the cream. Stirring all the time, bring the soup to a boil and immediately turn down to a simmer. Simmer for about 5 minutes and remove from heat. If the soup is too thick, add a little water or broth.
- Taste the soup and season with salt and pepper.
- Cool quickly to room temperature, cover with plastic, then refrigerate until chilled (preferably overnight).
- Just before serving, sprinkle chives over the top.
Nutrition Facts : Calories 316 kcal, Carbohydrate 34 g, Cholesterol 58 mg, Fiber 4 g, Protein 6 g, SaturatedFat 12 g, Sodium 746 mg, Sugar 5 g, Fat 19 g, ServingSize Serves 6, UnsaturatedFat 0 g
CHILLED POTATO AND LEEK SOUP - VICHYSSOISE
Most recipes for chilled potato soup have lots and lots of heavy cream thus fat. This recipe is very simple to put together and very low in fat. As it chills it becomes super thick and creamy. After having tried this both chilled and at room temperature, I highly recommend room temperature. The recipe is from William-Sonoma Essentials of Healthy Cooking.
Provided by PaulaG
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a heavy saucepan, over medium-high heat, combine the leeks, green onions and 1/2 cup of the chicken stock.
- Bring to a boil, reduce heat to low, cover and cook until the vegetables have wilted and begin to soften, approximately 8 minutes.
- Add the diced potatoes and remaining 2 1/2 cups chicken stock, replace the cover and cook until vegetables are very soft, 20 to 25 minutes.
- Remove from heat, uncover and allow the soup to stand for 15 minutes to cool slightly; stir in the butter.
- Very carefully transfer the hot vegetable mixture to blender container, puree until very smooth and in several batches if needed.
- Season with salt and pepper; allow the soup to cool to room temperature before placing in the refrigerator.
- When cool, cover and place in refrigerate until well chilled, 3 to 4 hours or serve at room temperature; adjusting seasoning if needed.
- To serve, divide into individual serving bowls and garnish with some of the reserved green onion tops that have been thinly sliced.
ZUCCHINI VICHYSSOISE
Steps:
- Heat the butter and oil in a large stockpot, add the leeks, and saute over medium-low heat for 5 minutes. Add the potatoes, zucchini, chicken stock, salt, and pepper; bring to a boil; then lower the heat and simmer for 30 minutes. Cool for a few minutes and then process through a food mill fitted with the medium disc. Add the cream and season to taste. Serve either cold or hot, garnished with chopped chives and/or zucchini.
POTATO LEEK SOUP (VICHYSSOISE)
There is nothing better on a chilly, damp day than a steaming bowl of potato leek soup; and conversely, few things are as delicious and refreshing on a hot, sweaty day than a bowl of ice cold vichyssoise.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h25m
Yield 6
Number Of Ingredients 9
Steps:
- Melt butter in soup pot over medium-high heat. Add leeks and salt; cook until leeks begin to wilt. Reduce heat to medium or medium-low and cook until soft and almost pastelike, 30 to 40 minutes.
- Place potatoes in the pot; add chicken broth. Adjust heat so mixture simmers slowly. Cook until potatoes are soft, about 30 minutes. Puree mixture with an immersion blender or in batches in a blender. Whisk in heavy cream and creme fraiche. Heat over medium heat. Add more salt, if needed, and cayenne pepper. Do not boil.
- Serve with a drizzle of creme fraiche and a sprinkle of chopped chives.
Nutrition Facts : Calories 424.3 calories, Carbohydrate 35.4 g, Cholesterol 104.3 mg, Fat 30.5 g, Fiber 3.6 g, Protein 5.8 g, SaturatedFat 18.8 g, Sodium 1171.3 mg, Sugar 5.7 g
POTATO LEEK SOUP (VICHYSSOISE)
There is nothing better on a chilly, damp day than a steaming bowl of potato leek soup; and conversely, few things are as delicious and refreshing on a hot, sweaty day than a bowl of ice cold vichyssoise.
Provided by Chef John
Categories Vegetable Soup
Time 1h25m
Yield 6
Number Of Ingredients 9
Steps:
- Melt butter in soup pot over medium-high heat. Add leeks and salt; cook until leeks begin to wilt. Reduce heat to medium or medium-low and cook until soft and almost pastelike, 30 to 40 minutes.
- Place potatoes in the pot; add chicken broth. Adjust heat so mixture simmers slowly. Cook until potatoes are soft, about 30 minutes. Puree mixture with an immersion blender or in batches in a blender. Whisk in heavy cream and creme fraiche. Heat over medium heat. Add more salt, if needed, and cayenne pepper. Do not boil.
- Serve with a drizzle of creme fraiche and a sprinkle of chopped chives.
Nutrition Facts : Calories 424.3 calories, Carbohydrate 35.4 g, Cholesterol 104.3 mg, Fat 30.5 g, Fiber 3.6 g, Protein 5.8 g, SaturatedFat 18.8 g, Sodium 1171.3 mg, Sugar 5.7 g
CHILLED LEEK AND POTATO SOUP: VICHYSSOISE
Heres another Julia Child's recipe "Here is the mother of the family in all her simplicity. You'll note there's no chicken stock here, just water, leeks, potatoes, and salt in the soup base. However, you may include chicken stock if you wish, and you may certainly include milk. A bit of cream at the end is a nourishing touch, but by no means necessary." -- Julia Child --
Provided by Johnney
Categories One Dish Meal
Time 55m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Note: If you are not pureeing the soup, cut the vegetables rather neatly.
- Special Equipment Suggested: A heavy-bottomed 3-quart saucepan with cover.
- Simmering the soup.
- Bring the leeks, potatoes and water to the boil in the saucepan.
- Salt lightly, cover partially, and simmer 20-30 minutes, or until the vegetables are tender.
- Puree the soup if you wish.
- Taste, and correct seasoning.
- After chilling the soup, you may wish to stir in a little more cream.
- Taste carefully again, and correct the seasoning.
- Top each serving with a sprinkle of chives or parsley.
Nutrition Facts : Calories 115.8, Fat 3.2, SaturatedFat 1.9, Cholesterol 6.3, Sodium 460.6, Carbohydrate 20, Fiber 2.5, Sugar 2.4, Protein 2.6
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CLASSIC VICHYSSOISE | JUST PLAIN COOKING
From justplaincooking.ca
Cuisine FrenchTotal Time 1 hrCategory SoupCalories 542 per serving
- Add butter, olive oil, garlic, and leeks to a large, high-sided skillet set over medium heat. Cook, stirring occasionally, just until the leeks are tender, approximately 4-5 minutes. Do not allow to brown.
- Add potatoes and chicken broth. Increase heat to high and bring to a rapid boil. Immediately reduce heat to just below medium and cover skillet loosely with a lid. Simmer for 25-30 minutes or until potatoes are fork tender.
- While the potatoes are simmering, combine the sour cream and heavy cream in a medium-sized bowl. Season with salt and black pepper, to taste, and stir to combine. Set aside. Remove skillet from heat and cool for several minutes.
- Working in batches, if necessary, carefully transfer the contents of the skillet to a high-powered blender. Cover and blend on high until completely smooth, approximately 1-2 minutes.
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