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
RED PEPPER VICHYSSOISE
This is a lovely soup to serve in the summertime, as it is served chilled. If you prefer, you can substitute sour cream for the creme fraiche. To make creme fraiche, just combine 1 cup of whipping cream with 2 tbsp of buttermilk. Once combined, cover and let stand at room temperature for 8 hours. This will make a cup of creme fraiche. Prep and cooking time does not include the chill time!
Provided by breezermom
Categories Potato
Time 1h
Yield 8 cups
Number Of Ingredients 10
Steps:
- Cut the peppers into thirds; remove seeds and membranes. Place the peppers in a large saucepan; add water to cover. Bring to a boil; reduce heat and simmer, uncovered for 6 minutes. Drain and let cool. This will make it easy to remove the skins of the peppers. Remove and discard the skin from the peppers. Place the peppers in a blender, and cover and process until smooth. Make sure you stop at least once to scrape down the sides of the blender. Cover and chill thoroughly.
- Saute leeks in the butter in a Dutch oven over medium high heat, stirring constantly, until tender. Add broth and potato. Bring to a boil. Reduce heat, and simmer partially covered for 30 minutes or until the potato is tender.
- Place half of the potato-leek mixture in the container of a blender; cover and process until smooth, stopping once to scrape down the sides. Repeat the procedure with the remaining potato mixure.
- Stir in the whipping cream, salt, and pepper. Cover and chill thoroughly.
- Combine the pepper mixture and the potato mixture. Stir well. To serve, ladle cold soup into individual bowls. Top each serving with a dollop of Creme Fraiche and garnish with chopped chives.
RED PEPPER VICHYSSOISE
Provided by Barbara Kafka
Categories project, soups and stews, appetizer, side dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Place peppers in a steamer over 1 inch of water in a wide-mouthed pot. Cover pot, bring water to a boil and then lower heat to a simmer. Cook for 45 minutes or until peppers are very soft.
- Pass peppers through the medium disk of a food mill, or puree in a food processor and then force through a sieve. Reserve.
- Place shallots, potato and stock in a small saucepan. Cover.
- Bring to a boil. Lower heat, and simmer, covered, for 25 minutes, or until potato pieces are tender when pierced with the tip of a knife.
- Combine potato mixture with pepper puree, salt and cream. Puree in 2-cup batches in blender until smooth.
- Refrigerate at least 2 hours. If refrigerating overnight, remove from refrigerator about 30 minutes before serving.
Nutrition Facts : @context http, Calories 294, UnsaturatedFat 3 grams, Carbohydrate 46 grams, Fat 9 grams, Fiber 8 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 850 milligrams, Sugar 18 grams
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.
VICHYSSOISE
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
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.
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