Creme Vichyssoise Glacee Recipes

CLASSIC VICHYSSOISE

Classic Vichyssoise image

Very simple recipe that tastes great. What could be better? Serve cold or warm.

Provided by 2doulas

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon butter
3 leeks, bulb only, sliced into rings
1 onion, sliced
5 potatoes, peeled and thinly sliced
salt and pepper to taste
¼ teaspoon dried thyme
½ teaspoon dried marjoram
1 bay leaf
5 cups chicken broth
¼ cup heavy whipping cream

Steps:

In a large stock pot melt butter over low heat. Add leeks and onion, cover, and cook for 10 minutes.
Add potatoes and season with salt and pepper. Add thyme, marjoram, bay leaf and stir well. Cover pot and continue to cook for 12 minutes.
Add chicken stock and bring to a boil, reduce heat and cook, partially covered for 30 minutes.
Puree soup in blender or food processor and cool.
Prior to serving add cream. If you are serving this soup warm you need to reheat the soup slowly so that the cream does not change consistency.

Nutrition Facts : Calories 334.1 calories, Carbohydrate 59.1 g, Cholesterol 28 mg, Fat 8.9 g, Fiber 7.6 g, Protein 7 g, SaturatedFat 5.4 g, Sodium 56.6 mg, Sugar 5.9 g

CRèME VICHYSSOISE GLACEE

Crème Vichyssoise Glacee image

Make and share this Crème Vichyssoise Glacee recipe from Food.com.

Provided by 2Bleu

Categories Potato

Time 8h40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

6 leeks
2 tablespoons unsalted butter
6 medium potatoes, peeled and finely sliced
2 pints chicken stock
1/4 teaspoon ground mace
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 cup heavy cream
fresh chives, for garnish

Steps:

Trim the leeks and slice the white parts very finely. Melt the butter in a saucepan large enough to contain all the ingredients and stew the leeks until soft.
Add the potatoes, chicken stock and seasonings. Bring to a boil, then simmer 40 minutes.
Stir in the cream, then place it into a blender and puree until smooth. Taste and re-season if necessary. Cool to room temperature.
Place in refrigerator and chill thoroughly for 8 hours to overnight. Ladle into serving bowls with snipped chives sprinkled on top.

Nutrition Facts : Calories 619.5, Fat 25.9, SaturatedFat 14.8, Cholesterol 83.6, Sodium 697.6, Carbohydrate 84.6, Fiber 9.5, Sugar 11.5, Protein 15.5

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.

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