VICHY V RECIPES

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CLASSIC VICHYSSOISE RECIPE | ALLRECIPES



Classic Vichyssoise Recipe | Allrecipes image

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 servings

Number Of Ingredients 10

1 tablespoon butter
3 leeks leeks, bulb only, sliced into rings
1 onion, sliced
5 medium (2-1/4" to 3" dia, raw)s potatoes, peeled and thinly sliced
salt and pepper to taste
¼ teaspoon dried thyme
½ teaspoon dried marjoram
1 bay leaf
5 cups chicken broth
¼ cup heavy whipping cream

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, CarbohydrateContent 59.1 g, CholesterolContent 28 mg, FatContent 8.9 g, FiberContent 7.6 g, ProteinContent 7 g, SaturatedFatContent 5.4 g, SodiumContent 56.6 mg, SugarContent 5.9 g

VICHYSSOISE RECIPE | ALLRECIPES



Vichyssoise Recipe | Allrecipes image

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 4 - 6 servings

Number Of Ingredients 8

2 leeks, chopped
1 onion, chopped
2 tablespoons unsalted butter
¾ cup thinly sliced potatoes
2?? cups chicken stock
salt to taste
ground black pepper to taste
1?? cups heavy whipping cream

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, CarbohydrateContent 13.1 g, CholesterolContent 87.9 mg, FatContent 24.8 g, FiberContent 1.5 g, ProteinContent 2.9 g, SaturatedFatContent 15.3 g, SodiumContent 478.4 mg, SugarContent 3 g

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VICHYSSOISE | MARTHA STEWART
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.
From marthastewart.com
Reviews 3.9
Total Time 1 hours 10 minutes
Category Soup Recipes
  • 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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