Crème Vichyssoise Glacee Recipes

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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

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

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

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

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