ZUCCHINI VICHYSSOISE
Steps:
- Heat the butter and oil in a large stockpot, add the leeks, and saute over medium-low heat for 5 minutes. Add the potatoes, zucchini, chicken stock, salt, and pepper; bring to a boil; then lower the heat and simmer for 30 minutes. Cool for a few minutes and then process through a food mill fitted with the medium disc. Add the cream and season to taste. Serve either cold or hot, garnished with chopped chives and/or zucchini.
GREEN PEA VICHYSSOISE
Categories Soup/Stew Milk/Cream Dairy Potato Sauté Leek Summer Chill Bon Appétit
Yield Serves 6 to 8
Number Of Ingredients 8
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.
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 WITH GREEN GARLIC
Provided by Mark Bittman
Categories appetizer, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 7
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
THE PRETENTIOUS VICHYSSOISE
Pretentious it may be, but it is simply to make, and even my Iowa farm man loves this. Mostly this comes from Joy of Cooking. If you like this recipe, to others at my website: http://mybestcookbook.wordpress.com
Provided by Sherry Peyton
Categories Cream Soups
Time 1h5m
Number Of Ingredients 6
Steps:
- 1. Clean your leeks carefully, the outer leaves especially get full of sand. (I usually chop them and then place in a colander and rinse). Chop roughly.
- 2. Melt butter in saute pan and place the leeks in, and cook on medium until tender, but not browned.
- 3. Transfer to a soup pot and add potatoes and the stock. Cook until potatoes are done about 30 minutes.
- 4. Carefully transfer to a blender or use an immersion blender to puree. Add cream, and adjust for seasoning.
GARDEN-GREENS VICHYSSOISE
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.
SORREL VICHYSSOISE
Categories Soup/Stew Milk/Cream Food Processor Leafy Green Potato Lunch Leek Summer Chill Gourmet
Yield Makes about 8 cups, serving 6 to 8
Number Of Ingredients 9
Steps:
- In a large saucepan cook the leek and the onion with salt and pepper to taste in the butter over moderately low heat, stirring, until the vegetables are softened, add the potatoes, peeled and cut into 1-inch pieces, the broth, and the water, and simmer the mixture, covered, for 10 to 15 minutes, or until the potatoes are very tender. Stir in the sorrel and simmer the mixture for 1 minute. Purée the mixture in a blender in batches, transferring it as it is puréed to a bowl, and let it cool. Stir in the cream, the chives, and salt and pepper to taste, chill the soup, covered, for at least 4 hours or overnight, and serve it sprinkled with the additional chives.
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.
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