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
CLASSIC VICHYSSOISE (CHILLED LEEK AND POTATO SOUP)
"Serve this refreshing cold soup as a first course or as a light lunch, accompanied by a green salad." By James Peterson, from Fine Cooking.
Provided by Random Rachel
Categories European
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine the leeks, potatoes, milk, and 2 cups water in a 4-quart pot.
- Bring to a simmer over medium-high heat. Add 1-1/2 teaspoons salt, reduce the heat to medium low, and simmer until a potato slice falls apart when you poke it with a fork, about 20 minutes. Remove from the heat, stir in the cream, and let cool briefly.
- Purée the soup with an immersion blender.
- Strain the puréed soup. Let cool to room temperature, stirring occasionally to prevent a skin, and then refrigerate until thoroughly chilled.
- Before serving, thin the soup with water or milk if necessary-it should be the consistency of heavy cream. Serve cold, and garnish with chives.
Nutrition Facts : Calories 266, Fat 17.6, SaturatedFat 10.7, Cholesterol 62.5, Sodium 63.9, Carbohydrate 23.4, Fiber 2, Sugar 6.9, Protein 5.2
VICHYSSOISE (LEEK AND POTATO SOUP)
Make and share this Vichyssoise (Leek and Potato Soup) recipe from Food.com.
Provided by alleycatb
Categories Lunch/Snacks
Time 35m
Yield 8 cups, 5 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 393.2, Fat 22, SaturatedFat 12.8, Cholesterol 71, Sodium 343, Carbohydrate 41.1, Fiber 4.2, Sugar 7.5, Protein 9.7
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CLASSIC VICHYSSOISE | JUST PLAIN COOKING
From justplaincooking.ca
Cuisine FrenchTotal Time 1 hrCategory SoupCalories 542 per serving
- Add butter, olive oil, garlic, and leeks to a large, high-sided skillet set over medium heat. Cook, stirring occasionally, just until the leeks are tender, approximately 4-5 minutes. Do not allow to brown.
- Add potatoes and chicken broth. Increase heat to high and bring to a rapid boil. Immediately reduce heat to just below medium and cover skillet loosely with a lid. Simmer for 25-30 minutes or until potatoes are fork tender.
- While the potatoes are simmering, combine the sour cream and heavy cream in a medium-sized bowl. Season with salt and black pepper, to taste, and stir to combine. Set aside. Remove skillet from heat and cool for several minutes.
- Working in batches, if necessary, carefully transfer the contents of the skillet to a high-powered blender. Cover and blend on high until completely smooth, approximately 1-2 minutes.
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