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
This chilled velouté is made with humble ingredients, but with a little technique, the leeks, potato, and silky crème fraîche come together for a bowl of pure luxury. Though its namesake is the spa town of Vichy, France, the cold version of this potato soup was invented at the Ritz-Carlton Hotel in New York City.
Provided by Daniel Boulud
Categories main-dish
Time 1h50m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Melt butter in a stockpot over medium heat. In a second stockpot over low heat, warm the chicken stock. Meanwhile, slice the white parts of the leeks in half lengthwise; then thinly slice. Trim and thinly slice celery. Add leeks and celery to the melted butter; gently sweat until translucent, 7-8 minutes, adding a pinch of salt halfway through. Make sure the vegetables do not take on any color.Meanwhile, slice potatoes lengthwise into 4 wedges, then roughly dice into 1-inch chunks. When the leeks and celery are translucent, add warmed stock, followed by the potatoes.
- Make a sachet: Lay a square of cheesecloth large enough to fit the herbs on a flat surface. Place thyme, parsley, bay leaf, and garlic in the middle; then wrap into a bundle and tie with butcher's twine. Submerge the sachet in the soup and simmer, uncovered, until potatoes are soft, 15-20 minutes.
- When a fork easily pierces a potato, the soup is ready to be blended. First, remove the sachet. Then use a ladle to remove 1½ cups of broth; set aside. Carefully add the rest of the soup to a blender and cover. Blend, beginning on low speed, then slowly increasing to high speed. When the soup is pale and completely puréed, turn off the blender and add crème fraîche. Cover and continue blending on high speed to a light, smooth texture. Test the thickness, then add some of the reserved broth as necessary to thin the soup, and blend again. Set aside the remaining broth.
- Strain the soup (optional): In a large bowl filled with ice, chill a second bowl large enough to hold the soup. Strain the soup through a chinois or fine-mesh strainer into the chilled bowl; use the back of a ladle to help push the soup through the strainer. The vichyssoise will have a syrupy texture when it's warm, but it will become thicker and more velvety as it chills in the bowl. Let cool for 1 hour.
- When the vichyssoise is chilled, strain more reserved broth into the soup as needed to thin to desired consistency; stir well to combine. Ladle into a bowl. Shape quenelles of crème fraîche (optional): Pass about a tablespoon of crème fraîche back and forth between two spoons, smoothing and shaping it until you have formed an egg-shaped dollop, or "quenelle." Garnish each bowl with a quenelle of crème fraîche and several chive batons before serving.
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
CHILLED CUCUMBER VICHYSSOISE
This recipe came from Recipelink.com, submitted by Gladys/PR. I had to share this one, it's so good on a hot summer night!
Provided by Penny Stettinius
Categories Potato
Time 3h30m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Pour stock into large saucepan, add potatoes and bring to a boil.
- Reduce the heat, cover and simmer for 20 minutes, or until the potatoes are tender.
- Heat the butter in a skillet, add leeks and onion and saute over low heat for 5 minutes.
- Either use an immersion blender after adding leek mixture to the liquids or in batches, combine vegetables and stock in the processor, add cucumbers and puree.
- Pour mixture into large bowl.
- Stir in cream, add nutmeg, salt and pepper, stir and chill for a couple of hours.
- Serve in soup bowls or wine glasses garnished with minced chives.
Nutrition Facts : Calories 309.2, Fat 21.4, SaturatedFat 12.7, Cholesterol 73.3, Sodium 263.2, Carbohydrate 23.9, Fiber 2.3, Sugar 5.4, Protein 6.8
CUCUMBER CUPS WITH VICHYSSOISE
Vichyssoise is a classic French potato-and-leek soup. Hollowed-out cucumber cups hold just enough of the creamy puree for everyone to have a taste.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 2h
Yield Makes 15
Number Of Ingredients 11
Steps:
- Melt butter in a medium saucepan over medium heat. Add leeks and cook, stirring often, until tender, about 10 minutes. Add potatoes and stock. Season with salt. Simmer until potatoes are tender, about 30 minutes.
- Strain leek-potato mixture through a fine sieve, reserving liquid. Puree solids in a food mill or blender, adding reserved liquid as needed, just until smooth. Stir in remaining reserved liquid.
- Strain soup through sieve into a large bowl, and stir in half-and-half and nutmeg. Season with salt and white pepper. Refrigerate vichyssoise until chilled, about 1 hour.
- Meanwhile, hollow out cucumbers using a melon baller, leaving bottoms intact. Refrigerate, covered with a damp towel, until ready to use.
- Stir cream into chilled vichyssoise just before serving. Fill cucumber cups with vichyssoise and garnish with chives.
VICHYSSOISE
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
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.
CHIVE AND CUCUMBER VICHYSSOISE
Categories Soup/Stew Milk/Cream Vegetarian Cucumber Spring Chill Chive Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Melt butter in heavy medium saucepan over medium heat. Add leeks; sauté just until soft but not yet brown, about 5 minutes. Add broth and potato. Simmer until potato is very tender, about 12 minutes. Using slotted spoon, transfer potato and leeks to blender. Add half of cooking liquid and blend to coarse puree. Add cream and blend, using on/off turns. Transfer to large bowl. Combine cucumber, chives and remaining cooking liquid in blender; puree until smooth. Mix into leek puree. Season with salt and pepper. Chill, at least 4 hours and up to 6 hours.
- Stir soup and ladle into bowls. Garnish with radishes, if desired.
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