Classic Vichyssoise Chilled Leek And Potato Soup Food

CLASSIC VICHYSSOISE

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.

CLASSIC VICHYSSOISE SOUP

Steps:

• In a heavy bottomed pot, or dutch oven, heat the olive oil and the butter, over medium high heat.
• Sauté the onion until translucent (about 2 minutes).
• Add the leeks and sauté until soft (about 4-5 min).
• Add the potatoes and sauté with the onions and leeks for a couple of minutes. Season with salt and pepper.
• Add the chicken broth and bring to a boil.
• Lower the heat and simmer for 30 minutes, or until the potatoes are tender.
• Using an immersion hand blender, puree the soup until smooth. Alternatively, you can work in batches using a regular blender.
• Add the heavy cream and turn the heat back up to medium. Cook for about 5 minutes so it thickens a little.
• Taste for seasoning and add more salt and pepper if necessary. Add a pinch of freshly grated nutmeg. Remove from heat.
• Wait for the soup to cool down to room temperature and chill for at least one hour before serving (overnight is better).
• Garnish with some chopped chives and serve.

CLASSIC VICHYSSOISE SOUP RECIPE AND HISTORY

Steps:

• Trim and clean leeks (see below); thinly slice the white portion.
• Cut and clean leeks - You need to thoroughly clean a leek because dirt can become trapped in its many layers. Trim the root portion right above the base (cutting too far up the stalk will remove the part that holds the layers together). Slice off the fibrous green tops, leaving only the white-to-light green stalk; discard greens. Cut the leek in half lengthwise, then cut according to your recipe (slice, chop or dice).
• In a large soup pot over medium heat, saute the leeks, onions, and butter until tender. Stir in potatoes, vegetable or chicken broth, and salt. Increase heat and bring just to a boil. Reduce heat to low, cover, and simmer for 35 to 40 minutes or until potatoes are tender. Remove from heat and let cool 10 to 15 minutes.
• In a food processor or blender, puree cooled mixture until smooth. The soup can be made 1 to 2 days in advance up until this stage. Refrigerate until ready to finish.
• When ready to serve, return mixture to soup pot. Stir in milk and cream; cook over low heat, another 10 minutes. Season to taste with salt. NOTE: Thin to desired consistency with the milk. Remove from heat and serve in soup bowls; garnish with chives.
• This soup can be served either hot or cold.
• Makes 6 to 8 servings.

VICHYSSOISE (CHILLED LEEK AND POTATO SOUP)

Steps:

• Peel and thinly slice the onion and potatoes (you don't have to peel the potatoes, though it does make for a smoother soup).
• Thinly slice the white and light green parts of the leek, rinsing and patting dry if necessary.
• In a large heavy pot, heat the oil and butter over medium-high heat and sauté the onions until they begin to soften but not colour, around 5 minutes.
• Add the leeks and mix to thoroughly coat them with the butter/ oil. Continue to sauté until the leeks are softened, around 5 more minutes.
• Add the potatoes and the stock, increase the heat to high and bring to the boil.
• Reduce heat to a simmer and cook until the potatoes are very soft (they should mash easily with a fork), about 20 minutes.
• Remove from the heat and allow to cool.
• Using an immersion blender or regular blender, blend until smooth.
• Season to taste with salt and pepper.
• Serve warm or chilled with a dollop of plain Green yoghurt and a sprinkle of chives.

POTATO LEEK SOUP (VICHYSSOISE)

Steps:

• Melt butter in soup pot over medium-high heat. Add leeks and salt; cook until leeks begin to wilt. Reduce heat to medium or medium-low and cook until soft and almost pastelike, 30 to 40 minutes.
• Place potatoes in the pot; add chicken broth. Adjust heat so mixture simmers slowly. Cook until potatoes are soft, about 30 minutes. Puree mixture with an immersion blender or in batches in a blender. Whisk in heavy cream and creme fraiche. Heat over medium heat. Add more salt, if needed, and cayenne pepper. Do not boil.
• Serve with a drizzle of creme fraiche and a sprinkle of chopped chives.

COLD POTATO-LEEK SOUP

Steps:

• In a large saucepan, combine leeks, broth, potato, 2 cups water, and 1 teaspoon coarse salt. Bring to a boil; reduce heat to medium-low, and simmer until vegetables are very tender, 20 to 25 minutes.
• Working in batches, puree soup in blender, transferring it to a clean bowl as you work. (To prevent splattering, fill blender only halfway, and allow heat to escape: Remove cap from hole in lid, and cover lid firmly with a dish towel.) Stir cream into pureed soup, and season with salt.
• Cover loosely with plastic wrap, and chill until cold, at least 2 hours and up to 2 days. If necessary, thin with water, and season with salt. Serve soup in chilled glasses, garnished with chives.

CLASSIC VICHYSSOISE (CHILLED LEEK AND POTATO SOUP)

Steps:

• Combine the leeks, potatoes, milk, and 2 cups water in a 4-quart pot.
• Bring to a simmer over medium-high heat. Add 1-1/2 teaspoons salt, reduce the heat to medium low, and simmer until a potato slice falls apart when you poke it with a fork, about 20 minutes. Remove from the heat, stir in the cream, and let cool briefly.
• Purée the soup with an immersion blender.
• Strain the puréed soup. Let cool to room temperature, stirring occasionally to prevent a skin, and then refrigerate until thoroughly chilled.
• Before serving, thin the soup with water or milk if necessary-it should be the consistency of heavy cream. Serve cold, and garnish with chives.

POTATO LEEK SOUP (VICHYSSOISE)

Steps:

• In large pot melt butter. Add leeks and cook over medium heat, stirring occasionally. Add potatoes and season with salt and pepper. Add water and bring to a simmer. Cook until vegetables are tender. Place 3/4 of soup into a blender and puree, return to pot and stir in cream. Serve hot or cold.

VICHYSSOISE: CHILLED POTATO AND LEEK SOUP

Steps:

• Gather the ingredients.
• In a large pot over medium-low heat add the butter.
• When melted, add the leeks and gently sweat (you don't want them to brown) until they are soft (about 5 minutes).
• Add the potatoes and chicken broth. Bring to a boil, then lower to a simmer.
• Simmer until potatoes are soft and easily pierced with a fork (about 20 minutes). Remove from heat and allow to cool for a couple of minutes.
• Add the mixture to a food processor or blender and puree until smooth. Do this in small batches (no more than half full) as the hot soup creates pressure and can spray out.
• Return the soup to the pot and whisk in the cream. Stirring all the time, bring the soup to a boil and immediately turn down to a simmer. Simmer for about 5 minutes and remove from heat. If the soup is too thick, add a little water or broth.
• Taste the soup and season with salt and pepper.
• Cool quickly to room temperature, cover with plastic, then refrigerate until chilled (preferably overnight).
• Just before serving, sprinkle chives over the top.