WARM ARUGULA VICHYSSOIS
Provided by Giada De Laurentiis
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat a medium Dutch oven over medium-high heat and add 2 tablespoons of the oil. Add the leeks and salt and cook, stirring often, until the leeks are very soft, about 5 minutes. Add the potatoes and stir to combine. Cook for an additional 2 minutes to let the flavors marry. Stir in the chicken broth and pepper flakes. Add the cheese rind and bring to a simmer. Reduce the heat to medium low to maintain a gentle simmer and cook until the potatoes are tender, about 20 minutes. Stir in the arugula and cook until wilted, about 1 minute. Remove from the heat and discard the cheese rind.
- Add the remaining 1/4 cup olive oil and the lemon juice. Using a handheld blender, puree until completely smooth. Ladle into bowls or cups and top evenly with the mascarpone.
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
VICHYSSOISE
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
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.
ASPARAGUS VICHYSSOISE
Provided by Food Network
Time 10m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Melt butter in a heavy saucepan over medium heat. Add leeks, celery and onion. Reduce heat and cover. DO NOT ALLOW THE VEGETABLES TO COLOR. Sweat the vegetables until they are translucent. Add the potatoes and the stock. Bring to a boil. Reduce heat and continue to simmer lightly until the potatoes are very soft. Add the asparagus and cook only until the asparagus is tender. Remove from heat and cool slightly. Using a blender, puree until smooth. Chill.
- Before serving remove from the refrigerator and stir in cream. Season with salt and pepper, to taste. Garnish with reserved cooked asparagus tips.
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.
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.
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
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.
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.
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