Uncle Bills Vichyssoise Soup Recipes

VICHYSSOISE SOUP

Steps:

• Put potatoes in salted water and cook, until almost done.
• Remove potatoes, mash and then add to chicken stock.
• Add garlic and 2 tablespoons butter/margarine and simmer for about 5 minutes.
• Put potato stock through a strainer and remove any lumpy pieces.
• In a separate cooking pot add 1 tablespoon of butter/margarine and add the celery, stir for 1 minute and remove.
• In the same pot put in 2 tablespoons butter/margarine, add leeks and cook until slightly translucent.
• Add potato stock to leeks, stir and simmer for about 5 minutes.
• Add Instant mashed potatoes and stir briefly.
• Turn off heat and add half & half cream, stir, add salt & white pepper to taste.
• Add Caraway Seeds and/or a pinch of Curry Powder.
• Let cool and then add the cucumbers and celery- both should remain crunchy!
• Put into a big glass jar/container and CHILL in refrigerator.
• Serve in individual bowls with a pinch of either parsley and/or perhaps a pinch of Mrs Dash or Paprika on top for color.
• Have available sour cream on the side!

ANTHONY BOURDAIN'S LES HALLES VICHYSSOISE

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.

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.