Chilledleekandpotatosoupvichyssoise Recipes

VICHYSSOISE (CHILLED LEEK AND POTATO SOUP)

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.

CHILLED POTATO AND LEEK SOUP - VICHYSSOISE

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)

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.

POTATO LEEK SOUP (VICHYSSOISE)

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.

CHILLED LEEK AND POTATO SOUP: VICHYSSOISE

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.