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.
CHILLED CUCUMBER VICHYSSOISE
This recipe came from Recipelink.com, submitted by Gladys/PR. I had to share this one, it's so good on a hot summer night!
Provided by Penny Stettinius
Categories Potato
Time 3h30m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Pour stock into large saucepan, add potatoes and bring to a boil.
- Reduce the heat, cover and simmer for 20 minutes, or until the potatoes are tender.
- Heat the butter in a skillet, add leeks and onion and saute over low heat for 5 minutes.
- Either use an immersion blender after adding leek mixture to the liquids or in batches, combine vegetables and stock in the processor, add cucumbers and puree.
- Pour mixture into large bowl.
- Stir in cream, add nutmeg, salt and pepper, stir and chill for a couple of hours.
- Serve in soup bowls or wine glasses garnished with minced chives.
Nutrition Facts : Calories 309.2, Fat 21.4, SaturatedFat 12.7, Cholesterol 73.3, Sodium 263.2, Carbohydrate 23.9, Fiber 2.3, Sugar 5.4, Protein 6.8
CUCUMBER CUPS WITH VICHYSSOISE
Vichyssoise is a classic French potato-and-leek soup. Hollowed-out cucumber cups hold just enough of the creamy puree for everyone to have a taste.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 2h
Yield Makes 15
Number Of Ingredients 11
Steps:
- Melt butter in a medium saucepan over medium heat. Add leeks and cook, stirring often, until tender, about 10 minutes. Add potatoes and stock. Season with salt. Simmer until potatoes are tender, about 30 minutes.
- Strain leek-potato mixture through a fine sieve, reserving liquid. Puree solids in a food mill or blender, adding reserved liquid as needed, just until smooth. Stir in remaining reserved liquid.
- Strain soup through sieve into a large bowl, and stir in half-and-half and nutmeg. Season with salt and white pepper. Refrigerate vichyssoise until chilled, about 1 hour.
- Meanwhile, hollow out cucumbers using a melon baller, leaving bottoms intact. Refrigerate, covered with a damp towel, until ready to use.
- Stir cream into chilled vichyssoise just before serving. Fill cucumber cups with vichyssoise and garnish with chives.
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
CHIVE AND CUCUMBER VICHYSSOISE
Categories Soup/Stew Milk/Cream Vegetarian Cucumber Spring Chill Chive Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Melt butter in heavy medium saucepan over medium heat. Add leeks; sauté just until soft but not yet brown, about 5 minutes. Add broth and potato. Simmer until potato is very tender, about 12 minutes. Using slotted spoon, transfer potato and leeks to blender. Add half of cooking liquid and blend to coarse puree. Add cream and blend, using on/off turns. Transfer to large bowl. Combine cucumber, chives and remaining cooking liquid in blender; puree until smooth. Mix into leek puree. Season with salt and pepper. Chill, at least 4 hours and up to 6 hours.
- Stir soup and ladle into bowls. Garnish with radishes, if desired.
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