VICHYSSOISE VEGAN RECIPES

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

Yield 4 - 6 servings

Number Of Ingredients 8

Ingredients

2 leeks, chopped
1 onion, chopped
2 tablespoons unsalted butter
¾ cup thinly sliced potatoes
2 ⅓ cups chicken stock
salt to taste
ground black pepper to taste
1 ⅛ 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

VICHYSSOISE RECIPE - NYT COOKING - RECIPES AND COOKING ...

Vichyssoise Recipe - NYT Cooking - Recipes and Cooking ... image

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

Total Time 30 minutes

Number Of Ingredients 6

Ingredients

2 tablespoons butter in a large pot
3 peeled and cubed potatoes
3 trimmed and chopped leeks
4 cups stock
Chopped chives
1/2 cup or more cream

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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