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
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
SWEET POTATO VICHYSSOISE
I got this recipe from a cookbook I can't recall the name of, but since I love vichyssoise, I tried this recipe, and it is fabulous. I make it when the weather turns warm and serve it cold.
Provided by CookinCowgirl
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Saute the leeks in the butter.
- Add stock, wine, and potatoes and heat to a boil.
- Turn down the heat and simmer for 15 minutes.
- Stir in zest, lime juice, milk, and cream.
- Season with salt and pepper.
- Puree in small batches.
- Refrigerate for 4-6 hours.
- Serve and garnish with chopped chives.
Nutrition Facts : Calories 483.1, Fat 30.5, SaturatedFat 18.2, Cholesterol 93.1, Sodium 1751.9, Carbohydrate 27.9, Fiber 3, Sugar 6.5, Protein 15.4
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.
LEEK & POTATO VICHYSSOISE (SOUP)
Based upon Joy of Cooking's recipe with a few minor adaptations. This recipe is gluten-free. It can be made dairy free by substituting margarine for the butter and either omitting the cream or substituting almond/cashew cream.
Provided by LawyerMom
Categories Potato
Time 45m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Prepare leeks by trimming off the tough, dark green leaves and the bottom of the root. Then cut length-wise and wash in between each leaf, as dirt deposits can gather deep inside the leek. Then, thinly slice.
- Melt butter in a soup pot over low-medium heat.
- Add sliced leeks, stirring occasionally. Cook until leeks are tender, but not browned. This may take 15-20 minutes.
- Add sliced potatoes and chicken or vegetable stock. If using vegetable stock, you may add a little powdered chicken stock mix to enhance the flavor. Stir.
- Bring mixture to a boil, then reduce heat and cook until potatoes are tender.
- Once potatoes are tender, you can puree the mixture using a hand blender in the same pot or by doing batches in a blender. If you want a very fine texture, put the mixture through a sieve after pureeing.
- Add cream, salt (optional), pepper, basil, and paprika. You can thicken the mixture by adding a tablespoon or two of flour or corn starch. You can thin the mixture by adding more water or stock. This depends upon your preferred texture and consistency.
- Reheat gently to serve warm or hot. Or you can serve very cold with cut chives as garnish. Enjoy!
Nutrition Facts : Calories 671.7, Fat 43.3, SaturatedFat 25.7, Cholesterol 136.3, Sodium 630, Carbohydrate 59.1, Fiber 6, Sugar 9.1, Protein 14.3
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- Leeks - You are only going to use the white and tender green parts of the leeks so cut the hairy tip off the root as well as the dark green leafy top which by the way would be a great ingredient for your own veggie stock. Leeks can be full of sand so you want to cut them up into ¼ inch slices, separate the rings and give them a good washing in a colander under cold running water.
- Ginger - Peel and grate the ginger. I use a spoon for peeling and my Microplane grater/zester. Works great for these types of jobs.
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