Vichyssoise Recipes

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VICHYSSOISE



Vichyssoise image

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

4 tablespoons unsalted butter
4 pounds leeks (8 to 10 medium), white and light green parts sliced
Kosher salt and freshly ground black pepper
2 pounds russet potatoes (3 to 4 medium), peeled and cut into 1/2-inch pieces
4 cups low-sodium chicken broth, plus more as needed
1 1/2 cups heavy cream, plus more for serving
1 cup whole milk
Pinch of freshly grated nutmeg
Chopped fresh chives, for serving

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.

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.

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

ANTHONY BOURDAIN'S LES HALLES VICHYSSOISE



Anthony Bourdain's Les Halles Vichyssoise image

This is an adopted recipe that I have not yet tried. The original chef comments: "I grew up on this wonderful cold soup, and when my Grandmother passed away, the recipe went with her, until I got Anthony Bourdain's wonderful cookbook, "Anthony Bourdain's Les Halles Cookbook". This is so close to the Vichyssoise I loved, and you will too!"

Provided by Ms B.

Categories     Potato

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 8

4 tablespoons butter
8 leeks, white part only, cleaned and thinly sliced
2 medium potatoes, cut into small cubes
2 cups chicken stock
2 cups heavy cream
4 fresh chives, finely chopped
1 pinch nutmeg
salt and fresh pepper

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.

VICHYSSOISE



Vichyssoise image

This is a simple take on a classic cold soup that is as delicious to eat as it is to say: Vishi-swazz! It is dead easy to make as well. Just sauté potatoes with some chopped leeks, then simmer them all with stock until tender. Send the mixture through a food processor or blender, let cool, then chill in the refrigerator until ready to serve. Garnish with chopped chives.

Provided by Mark Bittman

Categories     soups and stews

Time 30m

Number Of Ingredients 6

2 tablespoons butter in a large pot
3 peeled and cubed potatoes
3 trimmed and chopped leeks
4 cups stock
Chopped chives
1/2 cup or more cream

Steps:

  • Melt 2 tablespoons butter in a large pot.
  • Add 3 peeled and cubed potatoes and 3 trimmed and chopped leeks.
  • 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 with chopped chives.

VICHYSSOISE



Vichyssoise image

Provided by Food Network

Categories     appetizer

Time 1h30m

Yield 6 servings

Number Of Ingredients 8

4 leeks, sliced and washed
4 potatoes, peeled and sliced or chopped
2 celery stalks, thinly sliced
1 onion or 3 shallots, sliced
Mineral water, such as Vichy
Salt and freshly ground pepper
1/4 cup/60 ml heavy cream or milk, plus more if needed
Chopped fresh chives, for garnish

Steps:

  • Put the leeks, potatoes, celery and onions in a pot. Add mineral water to cover and season with salt and pepper. Cover, bring to a boil and simmer until very tender. Puree and strain into a glass bowl. Thin with the cream, and with more liquid if needed. Let cool, then chill.
  • Before serving, thin the soup to the desired consistency with more water or milk. (You can also use chicken stock, but if you're trying to be vegetarian, then obviously don't.) Check the seasonings. Serve sprinkled with chives.

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

CLASSIC VICHYSSOISE



CLASSIC VICHYSSOISE image

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

3 tablespoons butter
3 large leeks, thinly cut into half moon
2 cups white onions, finely chopped
8 cups russet potatoes, peeled and diced
5 cups low sodium chicken broth
2 cups low sodium vegetable broth
1 teaspoon fresh ground black pepper (to taste)
1/2 teaspoon sea salt (to taste)
1/2 tablespoon fresh tarragon, finely chopped
1/2 tablespoon fresh basil, finely chopped
1 tablespoon lemon juice
1 cup heavy cream

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

VICHYSSOISE



Vichyssoise image

Categories     Soup/Stew     Milk/Cream     Blender     Potato     Leek     Chill     House & Garden

Yield Serves 6

Number Of Ingredients 9

2 cups finely diced raw potatoes
4 tablespoons butter
6 leeks, cleaned and cut into 1 inch pieces
3 cups chicken bouillon
1 teaspoon salt
1/2 teaspoon freshy ground black pepper
a dash of nutmeg
11/2 to 2 cups sour cream or heavy cream
Chopped chives

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.

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Top Asked Questions

How do you make vichyssoise sauce?
Add a ladle of the cooking water and the cream. Whisk well, then strain everything through a strainer. Pour the filtered Vichyssoise into the pot, place it on a medium heat and bring it to the boil while continuing to whisk. Remove from the heat as soon as it comes to a boil and let cool to room temperature.
How do you serve vichyssoise?
Stir occasionally for about 30 minutes until the soup is cold. Vichyssoise is usually served cold as a refreshment during summer months, but it is as equally satisfying when eaten hot, during autumn and winter. Before serving, vichyssoise is traditionally garnished with chives and should be served in chilled bowls.
What is Vichyssoise Soup?
Leek and potato soup, known as potage parmentier in French, is a classic base soup recipe. What sets vichyssoise apart is the addition of cream—and the fact that it is traditionally served chilled. Who Invented Vichyssoise?
Who invented Vichyssoise?
Most people believe the chef who invented vichyssoise was French, working in America; his name was Louis Diat, working at the Ritz-Carlton in NYC. He based the recipe on his mother's leek and potato soup, which is an old French classic hot winter soup. His innovation is trying it as a cold summer soup.

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