Vichysoisse Potato Leek Soup Wonderful Easy Recipes

POTATO LEEK SOUP (VICHYSSOISE)

Steps:

• Melt butter in soup pot over medium-high heat. Add leeks and salt; cook until leeks begin to wilt. Reduce heat to medium or medium-low and cook until soft and almost pastelike, 30 to 40 minutes.
• Place potatoes in the pot; add chicken broth. Adjust heat so mixture simmers slowly. Cook until potatoes are soft, about 30 minutes. Puree mixture with an immersion blender or in batches in a blender. Whisk in heavy cream and creme fraiche. Heat over medium heat. Add more salt, if needed, and cayenne pepper. Do not boil.
• Serve with a drizzle of creme fraiche and a sprinkle of chopped chives.

VICHYSSOISE: CHILLED POTATO AND LEEK SOUP

Steps:

• Gather the ingredients.
• In a large pot over medium-low heat add the butter.
• When melted, add the leeks and gently sweat (you don't want them to brown) until they are soft (about 5 minutes).
• Add the potatoes and chicken broth. Bring to a boil, then lower to a simmer.
• Simmer until potatoes are soft and easily pierced with a fork (about 20 minutes). Remove from heat and allow to cool for a couple of minutes.
• Add the mixture to a food processor or blender and puree until smooth. Do this in small batches (no more than half full) as the hot soup creates pressure and can spray out.
• Return the soup to the pot and whisk in the cream. Stirring all the time, bring the soup to a boil and immediately turn down to a simmer. Simmer for about 5 minutes and remove from heat. If the soup is too thick, add a little water or broth.
• Taste the soup and season with salt and pepper.
• Cool quickly to room temperature, cover with plastic, then refrigerate until chilled (preferably overnight).
• Just before serving, sprinkle chives over the top.

POTATO LEEK SOUP (VICHYSSOISE)

Steps:

• In large pot melt butter. Add leeks and cook over medium heat, stirring occasionally. Add potatoes and season with salt and pepper. Add water and bring to a simmer. Cook until vegetables are tender. Place 3/4 of soup into a blender and puree, return to pot and stir in cream. Serve hot or cold.

VICHYSSOISE (LEEK AND POTATO SOUP)

Steps:

• saute onions and leeks in butter for a few minutes until tender.
• add thinly sliced potatoes and stock.
• simmer till potatoes are cooked,.
• remove from heat.
• add cream
• blend or mash if you like.
• add mace salt and white pepper
• serve topped with the optional chives or water cress.
• OR chill in freezer or fridge
• add cucumber and chives and serve.

POTATO LEEK SOUP (VICHYSSOISE)

Steps:

• Melt butter in a sauce pot over low heat.
• Add the leeks and cook, stirring, until tender but not browned, about 20 minutes.
• Stir in potatoes or stock.
• Bring to a boil, reduce, and simmer until the potatoes are soft, about 30 minutes.
• Puree until smooth.
• For a finer texture , push through a sieve.
• Season with salt and pepper.
• Thin if necessary with additional stock or water.
• If making vichyssoise, add the heavy cream or a combination of milk and cream.
• Reheat gently or chill and serve cold.
• Garnish with snipped chives.

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.