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.
ANTHONY BOURDAIN'S LES HALLES VICHYSSOISE
This is an adopted recipe that I have not yet tried. The original chef comments: "I grew up on this wonderful cold soup, and when my Grandmother passed away, the recipe went with her, until I got Anthony Bourdain's wonderful cookbook, "Anthony Bourdain's Les Halles Cookbook". This is so close to the Vichyssoise I loved, and you will too!"
Provided by Ms B.
Categories Potato
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- I a large, heavy bottom pot, melt butter over medium-low heat. Once butter is melted, add the leeks and sweat for 5 minutes, making sure they do not take on any color.
- Add potatoes and cook for a minute or two, stirring a few times.
- Stir in the chicken broth and bring to a boil.
- Reduce heat to a simmer. Cook on low heat, gently simmering for 35 minutes, or until the leeks and potatoes are very soft. Allow to cool for a few minutes.
- Slowly, and in SMALL batches, puree the soup at a high speed in the blender. Do this bit by bit, never filling the blender too high. Make sure the benders lid is on, and lean on the top when you turn on. If not the burn you will get is awful, and a most frequent accident in even professional kitchens.
- Return soup to the cooking pot and whisk in cream and nutmeg. Season with salt and pepper. Return to a boil, reduce to simmer and cook 5 minutes. If you want to thin soup out, add more broth, if needed.
- Transfer soup to the mixing bowl an chill over the ice bath, stirring occasionally. When soup is at Room temperature, and only at room temperature, cover in plastic wrap and put into the refrigerator to cool.
- Check seasoning, sprinkle with chives and serve in chilled bowls.
- This soup DOES get better over time. Keep covered with plastic, not foil in the refrigerator, or it will pick up other tastes.
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
LIGHT VICHYSSOISE
Provided by Barbara Kafka
Categories easy, soups and stews, appetizer
Time 15m
Yield 4 cups
Number Of Ingredients 7
Steps:
- Place the potatoes and leeks in a 2-quart souffle dish and add 1 1/2 cups of the broth. Cover tightly with microwave plastic. Cook in a 650- to 700-watt oven at 100 percent power for 10 minutes.
- While the potatoes and leeks are cooking, combine the ricotta and 1/4 cup of the broth in the food processor. Process until very smooth.
- Remove potato and leek mixture from oven. Prick the plastic to release steam and uncover. Add to the food processor with the remaining broth and process until very smooth. Remove to a serving bowl. Stir in the buttermilk and salt and chill for 3 hours or overnight. Serve with a sprinkling of chives on top, if desired.
Nutrition Facts : @context http, Calories 193, UnsaturatedFat 2 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 519 milligrams, Sugar 6 grams
VICHYSSOISE
Steps:
- Put the leeks, potatoes, celery and onions in a pot. Add mineral water to cover and season with salt and pepper. Cover, bring to a boil and simmer until very tender. Puree and strain into a glass bowl. Thin with the cream, and with more liquid if needed. Let cool, then chill.
- Before serving, thin the soup to the desired consistency with more water or milk. (You can also use chicken stock, but if you're trying to be vegetarian, then obviously don't.) Check the seasonings. Serve sprinkled 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
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.
More about "light vichyssoise food"
VICHYSSOISE RECIPE - MARCIA KIESEL | FOOD & WINE
From foodandwine.com
Servings 8
- In a saucepan, heat the oil over moderately high heat until shimmering. Add the shallots and cook over moderately low heat, stirring often, until golden, about 5 minutes. Transfer to paper towels.
- Melt the butter in a large nonreactive saucepan. Add the leeks and onion and cook over moderately low heat, stirring, until softened but not browned, about 12 minutes. Add the wine and cook over moderately high heat until reduced by half, about 3 minutes. Add the stock, potatoes, bay leaves, salt and pepper. Bring to a boil, then simmer over low heat, partially covered, until the potatoes are tender, about 25 minutes.
- Working in batches, puree the soup in a blender, then transfer to a bowl and let cool. Stir in the milk, cream, salt and pepper. Refrigerate until chilled, at least 4 hours or overnight. Season with salt and pepper and garnish with the chives and shallots.
VICHYSSOISE COLD SOUP RECIPE | COOKING LIGHT
From cookinglight.com
VICHYSSOISE | SOMETHING NEW FOR DINNER
From somethingnewfordinner.com
RECIPES VICHYSSOISE [VEGETARIAN] | SOSCUISINE
From soscuisine.com
CLASSIC VICHYSSOISE - RECIPE - FINECOOKING
From finecooking.com
HOW TO MAKE VICHYSSOISE | COOKING LIGHT
From cookinglight.com
ANTHONY BOURDAIN'S VICHYSSOISE AUTHENTIC RECIPE - TASTEATLAS
From tasteatlas.com
CLASSIC VICHYSSOISE - ANDREW ZIMMERN
From andrewzimmern.com
LIGHT VICHYSSOISE -- FRENCH
From bigoven.com
WHAT TO SERVE WITH VICHYSSOISE? 8 BEST SIDE DISHES - EATDELIGHTS
From eatdelights.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
VICHYSSOISE RECIPE (CLASSIC POTATO LEEK SOUP_ | KITCHN
From thekitchn.com
VICHYSSOISE - FOOD & NUTRITION MAGAZINE
From foodandnutrition.org
BEST LAURA CALDER'S VICHYSSOISE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
VICHYSSOISE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
CLASSIC VICHYSSOISE SOUP - OLIVIA'S CUISINE
From oliviascuisine.com
VICHYSSOISE SOUP MADE WITH POTATOES, CUCUMBERS & CHIVES
From chefcindy.com
VICHYSSOISE {CHILLED POTATO SOUP} - WHAT A GIRL EATS
From whatagirleats.com
CHILLY CAULIFLOWER VICHYSSOISE | CANADIAN LIVING
From canadianliving.com
JULIA CHILD'S VICHYSSOISE - STEP-BY-STEP | MOTHER WOULD KNOW
From motherwouldknow.com
VICHYSSOISE - PREPPY KITCHEN
From preppykitchen.com
WHAT TO SERVE WITH VICHYSSOISE? 7 BEST SIDE DISHES
From americasrestaurant.com
THE PERFECT... VICHYSSOISE | FOOD | THE GUARDIAN
From theguardian.com
VICHYSSOISE - TRADITIONAL AND AUTHENTIC FRENCH RECIPE
From 196flavors.com
CLASSIC VICHYSSOISE RECIPE - FOOD.COM
From food.com
VICHYSSOISE RECIPE | CLASSIC CHILLED POTATO-LEEK SOUP - KIYAFRIES
From kiyafries.com
CLASSIC VICHYSSOISE | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
LIGHT VICHYSSOISE FOOD- WIKIFOODHUB
From wikifoodhub.com
VICHYSSOISE RECIPE | HOW TO MAKE JULIA CHILD'S FAVORITE SOUP
From tasteofhome.com
VICHYSSOISE - THE VEGGIE TABLE
From theveggietable.com
CUCUMBER-BUTTERMILK VICHYSSOISE RECIPE | MYRECIPES
From myrecipes.com
HOMEMADE - LIGHT VICHYSSOISE CALORIES, CARBS & NUTRITION FACTS ...
From myfitnesspal.com
LIGHT VICHYSSOISE -- FRENCH - SOUPS - DIABETES.CO.UK
From diabetes.co.uk
VICHYSSOISE DAY - LOS FOODIES MAGAZINE
From losfoodiesmagazine.com
CREAMY VEGAN VICHYSSOISE SOUP WITH POTATOES AND LEEKS
From lettyskitchen.com
RECIPE, SOUP, YUKON GOLD POTATOES, POTATO | SIGONA'S HOME …
From sigonashome.com
LIGHT VICHYSSOISE - DINING AND COOKING
From diningandcooking.com
VICHYSSOISE RECIPE | MYRECIPES
From myrecipes.com
CLASSIC VICHYSSOISE RECIPE - HOW TO MAKE VICHYSSOISE SOUP
From delish.com
VICHYSSOISE | TRADITIONAL VEGETABLE SOUP FROM VICHY, FRANCE
From tasteatlas.com
WHAT TO SERVE WITH VICHYSSOISE? 13 BEST SIDE DISHES! - FOODS FATE
From foodsfate.com
VICHYSSOISE | FOOD & WINE
From foodandwine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love