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
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
WATERCRESS VICHYSSOISE
Provided by Food Network
Time 4h20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Lightly saute the onion and potato in the butter. Add the watercress, chicken stock and salt and pepper, to taste. Bring to a boil and simmer until the potatoes are cooked through, about 15 minutes. Puree mixture in blender until smooth.
- Bring to room temperature and then refrigerate. Serve chilled. Before serving, lightly stir in cream or sour cream and garnish with chopped chives.
VICHYSSOISE
Vichyssoise is a creamy and smooth soup made from potatoes and leeks. Traditionally served chilled, it can be enjoyed hot too if the season calls for a warming soup instead. Serve it as the first course in an elegant luncheon or as your main meal with a green salad on the side.
Provided by Riley Wofford
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h10m
Yield Serves 8 to 10
Number Of Ingredients 9
Steps:
- Melt butter in a large saucepan over medium-low heat; add leeks and season with salt. Cook, stirring occasionally, until leeks are very soft, 8 to 10 minutes. Stir in potatoes, broth, and 1 cup water; season with salt. Bring to a boil, then reduce heat and simmer until potatoes are very tender, 20 to 25 minutes.
- Working in batches, transfer mixture to a blender and purée until smooth, adding more liquid as needed. Transfer to a large bowl; whisk in 1 cup cream, milk, and nutmeg; season with salt.
- Cover and refrigerate until cold, at least 4 hours and up to 2 days. Stir in remaining 1/2 cup cream, then ladle into bowls and serve drizzled with more cream. Sprinkle with chives and pepper before serving.
MOCK VICHYSSOISE
This is a great faux vichyssoise, not one person who has had it can tell that it is not a "real" vichyssoise. I had it at a dinner party and had no clue until I got the recipe. Cook time is refrigerator time.
Provided by mandabears
Categories Potato
Time 3h5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Pour soups, sour cream and onion into blender.
- Pureee until very smooth.
- Chill for several hours.
- Garnish with choppped chives.
Nutrition Facts : Calories 179.1, Fat 13.9, SaturatedFat 7.8, Cholesterol 34.9, Sodium 755.3, Carbohydrate 9.3, Fiber 0.3, Sugar 3.8, Protein 4.6
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.
CLASSIC VICHYSSOISE
Cold and beautifully flavored, this Vichyssoise is the perfect soup to serve on hot summer days! It's easy to make and also freezes very well... VIDEO https://www.youtube.com/watch?v=4jOSEmyySO8
Provided by CLUBFOODY
Categories Vegetable
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
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 with a lid (leave the wax paper to prevent skin formation) 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.
Nutrition Facts : Calories 318.7, Fat 16.5, SaturatedFat 9.9, Cholesterol 52.2, Sodium 257.2, Carbohydrate 37.8, Fiber 4.7, Sugar 4.5, Protein 7.7
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