Pams Classic Vichyssoise Recipes

CLASSIC VICHYSSOISE

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.

AVOCADO VICHYSSOISE

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
• Stir in the coarsely chopped flesh of 1 or 2 avocados before puréeing
• Purée, then let cool.
• Garnish: Chopped cilantro

RED PEPPER VICHYSSOISE

Steps:

• Cut the peppers into thirds; remove seeds and membranes. Place the peppers in a large saucepan; add water to cover. Bring to a boil; reduce heat and simmer, uncovered for 6 minutes. Drain and let cool. This will make it easy to remove the skins of the peppers. Remove and discard the skin from the peppers. Place the peppers in a blender, and cover and process until smooth. Make sure you stop at least once to scrape down the sides of the blender. Cover and chill thoroughly.
• Saute leeks in the butter in a Dutch oven over medium high heat, stirring constantly, until tender. Add broth and potato. Bring to a boil. Reduce heat, and simmer partially covered for 30 minutes or until the potato is tender.
• Place half of the potato-leek mixture in the container of a blender; cover and process until smooth, stopping once to scrape down the sides. Repeat the procedure with the remaining potato mixure.
• Stir in the whipping cream, salt, and pepper. Cover and chill thoroughly.
• Combine the pepper mixture and the potato mixture. Stir well. To serve, ladle cold soup into individual bowls. Top each serving with a dollop of Creme Fraiche and garnish with chopped chives.

VICHYSSOISE

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.

CLASSIC VICHYSSOISE

Steps:

• In a Dutch oven over medium heat, melt butter. Add leeks and onion; cook until translucent about 15 minutes. Add potatoes, broth, freshly ground black pepper, sea salt, tarragon, basil and lemon juice. Bring to a boil then reduce heat to a simmer; cook for 30 minutes.
• When time is up, turn off the heat, give a good stir and let it cool off a bit before puréeing with an immersion blender until smooth. Stir in heavy cream and adjust seasoning if needed. Transfer the soup to a large bowl and cover with wax paper. When cool enough cover and transfer to the refrigerator for 24 hours or until chilled.
• Just before serving, add a dollop of sour cream garnish with crumbled cooked bacon and fresh chives.
• Note: Submerge peeled potatoes in cold water to prevent from browning.

PAM'S CLASSIC VICHYSSOISE

Steps:

• In a microwave-safe measuring cup, heat vegetable broth in microwave on HIGH for 2 minutes, or until very hot.
• In a large pot, melt butter over medium-high heat. Add leeks, cover, and cook until wilted, about 5 minutes. Stir in 4 cups of hot broth; add potatoes, cover and bring to a boil. Reduce heat to medium and continue to simmer briskly until potatoes are tender.
• Let the soup cool slightly and then working in batches, transfer soup to a blender and puree until smooth.
• Return soup to pot; add cream and milk. Stir in additional broth if soup needs thinning. Season to taste with salt and white pepper. Serve hot, warm, room temperature or even chilled topped with fresh chives.

PAM'S CLASSIC VICHYSSOISE

Steps:

• In a microwave-safe measuring cup, heat vegetable broth in microwave on HIGH for 2 minutes, or until very hot.
• In a large pot, melt butter over medium-high heat. Add leeks, cover, and cook until wilted, about 5 minutes. Stir in 4 cups of hot broth; add potatoes, cover and bring to a boil. Reduce heat to medium and continue to simmer briskly until potatoes are tender.
• Let the soup cool slightly and then working in batches, transfer soup to a blender and puree until smooth.
• Return soup to pot; add cream and milk. Stir in additional broth if soup needs thinning. Season to taste with salt and white pepper. Serve hot, warm, room temperature or even chilled topped with fresh chives.

VICHYSSOISE

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.

MOCK VICHYSSOISE

Steps:

• Pour soups, sour cream and onion into blender.
• Pureee until very smooth.
• Chill for several hours.
• Garnish with choppped chives.

GARDEN-GREENS VICHYSSOISE

Steps:

• Melt 2 tablespoons butter in a large pot
• Add 3 peeled and cubed potatoes and 2 cups fresh spinach or other greens
• 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: Olive oil.

CLASSIC VICHYSSOISE

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.

PAM'S CLASSIC VICHYSSOISE

Steps:

• In a microwave-safe measuring cup, heat vegetable broth in microwave on HIGH for 2 minutes, or until very hot.
• In a large pot, melt butter over medium-high heat. Add leeks, cover, and cook until wilted, about 5 minutes. Stir in 4 cups of hot broth; add potatoes, cover and bring to a boil. Reduce heat to medium and continue to simmer briskly until potatoes are tender.
• Let the soup cool slightly and then working in batches, transfer soup to a blender and puree until smooth.
• Return soup to pot; add cream and milk. Stir in additional broth if soup needs thinning. Season to taste with salt and white pepper. Serve hot, warm, room temperature or even chilled topped with fresh chives.