Vichyssoise With Green Garlic Recipes

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VICHYSSOISE WITH GREEN GARLIC



Vichyssoise With Green Garlic image

Provided by Mark Bittman

Categories     appetizer, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 7

1 pound leeks or onions, or a combination
1 quart water or stock, or a combination
1 pound russet or Yukon Gold potatoes, peeled and cut into slices or chunks
1 whole head green garlic, plus its stem, chopped, or 3 cloves garlic, peeled
Salt and freshly ground black pepper
1/2 to 1 cup heavy cream or half-and-half (optional)
Chopped parsley or chervil for garnish

Steps:

  • Wash leeks or peel onions. Slice or chop.
  • Combine the water or stock, potatoes, leeks or onions, garlic, salt and pepper in a saucepan. Cover and bring to a boil. Lower the heat so the mixture simmers steadily. Cook until the potatoes are tender, 20 to 30 minutes. Cool or chill. Then season to taste.
  • Puree in a blender, in batches if necessary, and chill completely. Stir in the cream or half-and-half. Taste, adjust seasoning and serve, garnished with parsley or chervil.

Nutrition Facts : @context http, Calories 179, UnsaturatedFat 0 grams, Carbohydrate 41 grams, Fat 1 gram, Fiber 5 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 1110 milligrams, Sugar 5 grams

CLASSIC VICHYSSOISE



Classic Vichyssoise image

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

1 tablespoon butter
3 leeks, bulb only, sliced into rings
1 onion, sliced
5 potatoes, peeled and thinly sliced
salt and pepper to taste
¼ teaspoon dried thyme
½ teaspoon dried marjoram
1 bay leaf
5 cups chicken broth
¼ cup heavy whipping cream

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

PURPLE POTATO VICHYSSOISE WITH ROASTED GARLIC



Purple Potato Vichyssoise with Roasted Garlic image

A humble note from the Surreal Gourmet: the payoff from the purple potatoes is somewhat underwhelming. If purple potatoes are easily available, by all means use them. Otherwise, substitute with Yukon gold potatoes.

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     main-dish

Time 2h47m

Yield 4 to 6 servings

Number Of Ingredients 12

1 whole bulb garlic
1 teaspoon olive oil
1 tablespoon butter
2 large leeks, white and light green parts only, coarsely chopped and thoroughly washed
1 cooking onion, chopped
3/4 cup dry white wine
8 purple potatoes, or 4 medium Yukon gold or russet potatoes, peeled and sliced or diced
6 cups vegetable broth or chicken stock
1/2 teaspoon salt
1/2 teaspoon white pepper
4 sprigs fresh sage, or 1 tablespoon dried sage
3 cups whole milk

Steps:

  • Preheat the oven to 350 degrees F.
  • Cut off the top 1/4 of the pointy end of the garlic bulb so that all of the cloves are exposed. Drizzle with olive oil, wrap in aluminum foil and bake for about 1 hour, or until the top is browned and the individual cloves are soft throughout. Let cool.
  • Melt the butter in a soup pot over medium-high heat. Add the leek and onion and stir for about 5 minutes, or until they are translucent but not yet brown. Add the wine and cook for 2 more minutes.
  • Add the potatoes and stock. Bring to a boil, then reduce heat to medium-low and simmer for 40 minutes. (Adjust heat as required to simmer.)
  • Add the salt, pepper, and sage. Let the soup cool.
  • Extract the individual garlic cloves (squish them all out by applying pressure to the bottom of the bulb, or remove them individually with an escargot fork). Add them to the stockpot.
  • If using fresh sage, remove sprigs, then puree the soup in a blender or food processor. Refrigerate for a minimum of 1 hour.
  • Just before serving, add 1 part milk for every 3 parts soup, and blend in a blender for 15 seconds to aerate. Serve cold in chilled bowls.

ARUGULA VICHYSSOISE



Arugula Vichyssoise image

Categories     Soup/Stew     Blender     Potato     Quick & Easy     Leek     Arugula     Chill     Simmer     Gourmet

Yield Makes about 2 1/2 cups, serving 2

Number Of Ingredients 9

3/4 cup finely chopped white and pale green part of leek, washed well (about 1 leek)
2 tablespoons olive oil
1 garlic clove, chopped
1 small russet (baking) potato, peeled, grated coarse (about 3/4 cup), and reserved in water to cover
2 cups low-salt chicken broth
2 cups packed arugula, washed well and spun dry
3 tablespoons half-and-half or heavy cream
1 slice of homemade-type white bread, cut into 1/2-inch cubes
1 small plum tomato, seeded and diced, for garnish

Steps:

  • In a small heavy saucepan cook the leek with salt and pepper to taste in 1 tablespoon of the oil over moderate heat, stirring, until it is softened, add the garlic, the potato, drained, and the broth, and simmer the mixture, covered, for 8 to 10 minutes, or until the potato is very soft. Stir in the arugula, simmer the mixture, covered, for 1 minute, and in a blender purée it in batches for 2 minutes, or until it is completely smooth. Transfer the purée to a metal bowl set in a larger bowl of ice and cold water, stir in the half-and half, and chill the soup, stirring occasionally, for 10 minutes, or until it is cold.
  • While the soup is chilling, in small heavy skillet cook the bread cubes in the remaining 1 tablespoon over moderate heat, stirring, until they are browned, transfer the croutons to paper towels, and season them with salt. Divide the soup between 2 bowls and top it with the croutons and the tomato.

GARDEN-GREENS VICHYSSOISE



Garden-Greens Vichyssoise image

Provided by Mark Bittman

Categories     soups and stews

Time 30m

Number Of Ingredients 7

2 tablespoons butter in a large pot
3 peeled and cubed potatoes
2 cups fresh spinach or other greens
4 cups stock
Chopped chives
1/2 cup or more cream
Olive oil

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.

VICHYSSOISE



Vichyssoise image

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

2 leeks, chopped
1 onion, chopped
2 tablespoons unsalted butter
¾ cup thinly sliced potatoes
2 ⅓ cups chicken stock
salt to taste
ground black pepper to taste
1 ⅛ cups heavy whipping cream

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

GREEN PEA VICHYSSOISE



Green Pea Vichyssoise image

Categories     Soup/Stew     Milk/Cream     Dairy     Potato     Sauté     Leek     Summer     Chill     Bon Appétit

Yield Serves 6 to 8

Number Of Ingredients 8

3 tablespoons unsalted butter
2 cups chopped leeks (white and pale green parts only) 1 garlic clove, chopped
1 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces
4 1/2 cups (or more) canned low-salt chicken broth
1 10-ounce package frozen peas
1 cup whipping cream
Additional whipping cream
Fresh chives

Steps:

  • Melt butter in heavy large saucepan over medium heat. Add leeks; sauté 3 minutes. Add garlic; sauté 1 minute. Add potatoes and 4 1/2 cups broth; bring to boil. Reduce heat, cover and simmer until potatoes are very tender, stirring occasionally, about 15 minutes. Add peas; cover and continue cooking until just tender, about 5 minutes. Working in batches, puree soup in blender. Transfer to bowl. Cool slightly. Chill uncovered until cold, then cover and chill. (Can be made 1 day ahead. Keep chilled.)
  • Mix 1 cup cream into soup. Thin soup with more broth, if desired. Season soup to taste with salt and pepper. Ladle soup into bowls. Drizzle with additional cream and garnish with chives.

CARROT VICHYSSOISE



Carrot Vichyssoise image

Whole milk gives vichyssoise a rich consistency, without the fat of cream.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 10

3 large leeks (1 1/2 pounds), white and light-green parts trimmed
1 medium clove garlic, minced
4 small Yukon Gold potatoes (1 1/2 pounds), peeled
5 carrots (9 ounces), peeled
2 1/2 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1 1/2 teaspoons salt
1/8 teaspoon freshly ground black pepper
2 cups whole milk
3 tablespoons snipped fresh chives
Olive-oil cooking spray

Steps:

  • Coarsely chop leeks; place in bowl of cold water. Let stand 5 minutes to rid them of dirt and sand; lift out of water; drain in colander.
  • Spray bottom of small stockpot with olive-oil spray; place over low heat. Add leeks and garlic; cover and cook, stirring occasionally, until leeks are wilted, about 12 minutes.
  • Cut 2 potatoes into small chunks; add to leeks. Slice 3 carrots into 1/4-inch-thick rounds; add to vegetables along with stock, salt, pepper, and 2 cups water. Cover partially, raise heat to high, and bring to a boil. Reduce heat to medium low; cook until vegetables are tender, 15 to 20 minutes. Remove from heat, stir in milk, and puree in blender until smooth. Let stand until cool; refrigerate until cold.
  • Meanwhile, finely julienne remaining 2 potatoes and 2 carrots; place in a small pot of boiling water. Boil until just tender, 2 to 3 minutes. Drain; transfer to ice-water bath until cool. Drain; add carrots and potatoes to pureed soup. To serve, divide soup among 6 bowls, and garnish each with snipped chives.

Nutrition Facts : Calories 181 g, Cholesterol 12 g, Fat 3 g, Fiber 4 g, Protein 7 g, Sodium 718 g

VICHYSSOISE



Vichyssoise image

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

2 tablespoons unsalted butter
4 medium or 3 large leeks, white and light green parts only, split down the middle and cut into thin half-moons
1/4 cup fresh celery leaves, picked but not chopped
1 1/2 teaspoons kosher salt
1 1/2 pounds potatoes (a mixture of russets and white or all russets), peeled, diced small and held in cold water until ready to cook
2 cups chicken broth, homemade if possible, brought to a simmer
3 cups heavy cream
1/2 teaspoon freshly ground (fine) white pepper
Salmon roe, for garnish
Dill fronds, for garnish

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.

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