CLASSIC VICHYSSOISE
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
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
VICHYSSOISE
The finest of all cold soups--and the very best thing invented in the USA! This wonderful, smooth soup can be garnished with a very few finely chopped chives. The chef at the Algonquin (where the soup originated) now sprinkles a very little curry powder, and provided it is a VERY little this can be very pleasant. Enjoy.
Provided by Derek Parker
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 5
Number Of Ingredients 8
Steps:
- Gently sweat the chopped leeks and the chopped onion in butter or margarine until soft, about 8 minutes. Do NOT let them brown.
- Add potatoes and stock to the saucepan. Salt and pepper to taste; do not overdo them! Bring to the boil, and simmer very gently for 30 minutes.
- Puree in a blender or food processor until very smooth. Cool. Gently stir in the cream before serving.
Nutrition Facts : Calories 280.9 calories, Carbohydrate 13.1 g, Cholesterol 87.9 mg, Fat 24.8 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 15.3 g, Sodium 478.4 mg, Sugar 3 g
VICHYSSOISE
This is a simple take on a classic cold soup that is as delicious to eat as it is to say: Vishi-swazz! It is dead easy to make as well. Just sauté potatoes with some chopped leeks, then simmer them all with stock until tender. Send the mixture through a food processor or blender, let cool, then chill in the refrigerator until ready to serve. Garnish with chopped chives.
Provided by Mark Bittman
Categories soups and stews
Time 30m
Number Of Ingredients 6
Steps:
- Melt 2 tablespoons butter in a large pot.
- Add 3 peeled and cubed potatoes and 3 trimmed and chopped leeks.
- Cook for about 3 minutes, stirring, until softened.
- Add 4 cups stock. Boil, cover, lower the heat and simmer until vegetables are tender, about 20 minutes.
- Purée, then let cool. Stir in 1/2 cup or more cream before serving.
- Garnish with chopped chives.
ANTHONY BOURDAIN'S LES HALLES VICHYSSOISE
This is an adopted recipe that I have not yet tried. The original chef comments: "I grew up on this wonderful cold soup, and when my Grandmother passed away, the recipe went with her, until I got Anthony Bourdain's wonderful cookbook, "Anthony Bourdain's Les Halles Cookbook". This is so close to the Vichyssoise I loved, and you will too!"
Provided by Ms B.
Categories Potato
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- I a large, heavy bottom pot, melt butter over medium-low heat. Once butter is melted, add the leeks and sweat for 5 minutes, making sure they do not take on any color.
- Add potatoes and cook for a minute or two, stirring a few times.
- Stir in the chicken broth and bring to a boil.
- Reduce heat to a simmer. Cook on low heat, gently simmering for 35 minutes, or until the leeks and potatoes are very soft. Allow to cool for a few minutes.
- Slowly, and in SMALL batches, puree the soup at a high speed in the blender. Do this bit by bit, never filling the blender too high. Make sure the benders lid is on, and lean on the top when you turn on. If not the burn you will get is awful, and a most frequent accident in even professional kitchens.
- Return soup to the cooking pot and whisk in cream and nutmeg. Season with salt and pepper. Return to a boil, reduce to simmer and cook 5 minutes. If you want to thin soup out, add more broth, if needed.
- Transfer soup to the mixing bowl an chill over the ice bath, stirring occasionally. When soup is at Room temperature, and only at room temperature, cover in plastic wrap and put into the refrigerator to cool.
- Check seasoning, sprinkle with chives and serve in chilled bowls.
- This soup DOES get better over time. Keep covered with plastic, not foil in the refrigerator, or it will pick up other tastes.
VICHYSSOISE
Vichyssoise is a creamy and smooth soup made from potatoes and leeks. Traditionally served chilled, it can be enjoyed hot too if the season calls for a warming soup instead. Serve it as the first course in an elegant luncheon or as your main meal with a green salad on the side.
Provided by Riley Wofford
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h10m
Yield Serves 8 to 10
Number Of Ingredients 9
Steps:
- Melt butter in a large saucepan over medium-low heat; add leeks and season with salt. Cook, stirring occasionally, until leeks are very soft, 8 to 10 minutes. Stir in potatoes, broth, and 1 cup water; season with salt. Bring to a boil, then reduce heat and simmer until potatoes are very tender, 20 to 25 minutes.
- Working in batches, transfer mixture to a blender and purée until smooth, adding more liquid as needed. Transfer to a large bowl; whisk in 1 cup cream, milk, and nutmeg; season with salt.
- Cover and refrigerate until cold, at least 4 hours and up to 2 days. Stir in remaining 1/2 cup cream, then ladle into bowls and serve drizzled with more cream. Sprinkle with chives and pepper before serving.
VICHYSSOISE
Provided by Alton Brown
Categories appetizer
Time 1h25m
Yield serves up to 12 as an opening course, 6 as a main course
Number Of Ingredients 10
Steps:
- Melt the butter in the pressure cooker pot over medium-low heat. Add the leeks, celery leaves and 1 teaspoon of the salt and cook, stirring often, until soft, approximately 8 minutes. If the leeks start to brown during this process, reduce the heat.
- Drain the potato pieces and add to the pot along with the simmering chicken broth. Clamp on the cooker's lid, (according to the manufacturer's instructions) and bring to full pressure over high heat.
- Once pressure is attained (there will be a loud whistle) back the heat down to medium-low, just maintaining a hissing of steam for 8 minutes.
- Kill the heat and release the steam pressure by opening the dump valve or setting the cooker under cold, running water. When the lid can be removed, carefully transfer the mixture to a blender carafe. (If the mixture fills your carafe more than two-thirds full, work in two batches!)
- Top the carafe with the main lid but remove the center lid so that air can escape as it heats and expands. Cover the lid tightly with a tea towel and blend on low for 1 minute before slowly increasing the speed to smoothly puree the potatoes. (Although you want to increase the speed slowly, try not to puree the potatoes too long as they could become gummy.)
- Transfer the mixture back to the pot and whisk in the cream. Stir in the white pepper. Taste and adjust the seasoning (I always need the rest of the salt). Chill thoroughly then serve garnished with a small spoonful of the roe and dill fronds.
- Tightly covered, the vichyssoise will keep a week in the refrigerator. The soup can also be frozen in ice-cube trays then kept in freezer bags for up to three months.
VICHYSSOISE
Vichyssoise is a thick French velvety soup made with leeks, potatoes and cream, that is traditionally served cold.
Provided by Nisha Ramesh
Categories Soup
Time 1h5m
Number Of Ingredients 10
Steps:
- In a pot, melt the butter over medium heat.
- Add the leeks, lower the heat and gently fry without browning.
- Add the potatoes, and mix well.
- Add water and season with salt and pepper.
- Bring to a boil and cook over low to medium heat for about 30 minutes, or until the potatoes are tender.
- Drain the leeks and potatoes but reserve the cooking water.
- Pass the vegetables through a potato masher.
- Add a ladle of the cooking water and the cream. Whisk well, then strain everything through a strainer.
- Pour the filtered Vichyssoise into the pot, place it on a medium heat and bring it to the boil while continuing to whisk.
- Remove from the heat as soon as it comes to a boil and let cool to room temperature.
- Place the vichyssoise in the refrigerator for at least 2 hours.
- Adjust the seasoning with salt and pepper if necessary before serving.
- Pour the vichyssoise into bowls and sprinkle with chopped chives
Nutrition Facts : Calories 402 kcal, Carbohydrate 31 g, Protein 5 g, Fat 30 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 98 mg, Sodium 159 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
VICHYSSOISE
Steps:
- Put the leeks, potatoes, celery and onions in a pot. Add mineral water to cover and season with salt and pepper. Cover, bring to a boil and simmer until very tender. Puree and strain into a glass bowl. Thin with the cream, and with more liquid if needed. Let cool, then chill.
- Before serving, thin the soup to the desired consistency with more water or milk. (You can also use chicken stock, but if you're trying to be vegetarian, then obviously don't.) Check the seasonings. Serve sprinkled with chives.
MOCK VICHYSSOISE
This is a great faux vichyssoise, not one person who has had it can tell that it is not a "real" vichyssoise. I had it at a dinner party and had no clue until I got the recipe. Cook time is refrigerator time.
Provided by mandabears
Categories Potato
Time 3h5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Pour soups, sour cream and onion into blender.
- Pureee until very smooth.
- Chill for several hours.
- Garnish with choppped chives.
Nutrition Facts : Calories 179.1, Fat 13.9, SaturatedFat 7.8, Cholesterol 34.9, Sodium 755.3, Carbohydrate 9.3, Fiber 0.3, Sugar 3.8, Protein 4.6
VICHYSSOISE
Categories Soup/Stew Milk/Cream Blender Potato Leek Chill House & Garden
Yield Serves 6
Number Of Ingredients 9
Steps:
- Cook the potatoes in salted water to cover until just tender. Melt the butter in a skillet and cool the leeks gently, tossing them lightly, for a few minutes. Add the chicken bouillon and bring to a boil. Lower the heat and simmer the leeks until tender. Add the potatoes to the leeks and the broth and season to taste with salt, papper and nutmeg. Put this mixture in the blender (you will need to blend it in two lots) and blend for 1 minute, or until smooth. Chill. When ready to serve, mix in sour cream or heavy cream. Garnish with chopped chives.
LIGHT VICHYSSOISE
Provided by Barbara Kafka
Categories easy, soups and stews, appetizer
Time 15m
Yield 4 cups
Number Of Ingredients 7
Steps:
- Place the potatoes and leeks in a 2-quart souffle dish and add 1 1/2 cups of the broth. Cover tightly with microwave plastic. Cook in a 650- to 700-watt oven at 100 percent power for 10 minutes.
- While the potatoes and leeks are cooking, combine the ricotta and 1/4 cup of the broth in the food processor. Process until very smooth.
- Remove potato and leek mixture from oven. Prick the plastic to release steam and uncover. Add to the food processor with the remaining broth and process until very smooth. Remove to a serving bowl. Stir in the buttermilk and salt and chill for 3 hours or overnight. Serve with a sprinkling of chives on top, if desired.
Nutrition Facts : @context http, Calories 193, UnsaturatedFat 2 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 519 milligrams, Sugar 6 grams
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