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
QUICHE WITH RED PEPPERS AND SPINACH
The real spring vegetable here is the spinach, lush and beautiful at this time of year. You can always get red peppers in a supermarket, and when you cook them for a while, as you do here, even the dullest will taste sweet. I make the pepper mixture first, then wilt the spinach in the same pan and line the tart shell with the savory mix. If you can, make the pepper and spinach filling a day ahead. It dries out a little if it sits overnight in the refrigerator and is less likely to dilute the custard.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course
Time 1h30m
Yield 6 generous servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Heat oil over medium heat in a large, heavy skillet and add onion. Cook, stirring, until tender, about 5 minutes, and add a generous pinch of salt, the garlic, peppers and thyme. Cook, stirring often, for 5 minutes, then turn the heat to medium low and continue to cook for 5 to 10 minutes more, until peppers are very tender and sweet.
- Turn up heat to medium-high and, a handful at a time, add spinach and stir until each handful wilts. If there is liquid remaining in the pan turn up the heat and stir while you let it cook off. Remove from heat and transfer to a bowl. If you are making filling a day ahead, refrigerate uncovered.
- Beat together egg yolks and eggs in a medium bowl. Set tart pan on a baking sheet for easy handling. Using a pastry brush, lightly brush bottom of the crust with some of the beaten egg and place in oven for 5 minutes.
- Add salt (I use 1/2 teaspoon), pepper, and milk to the remaining eggs and whisk together.
- Spread pepper and spinach mixture in an even layer in the crust. Stir together cheeses and sprinkle in an even layer on top. Very slowly pour in the egg custard over the filling. If your tart pan has low edges, you may not need all of it to fill the shell, and you want to avoid the custard spilling over. Place quiche, on baking sheet, in the oven and bake for 30 to 35 minutes, until set and just beginning to color on the top. Remove from oven and allow to sit for at least 10 minutes before serving. Serve hot, warm or room temperature.
Nutrition Facts : @context http, Calories 365, UnsaturatedFat 13 grams, Carbohydrate 29 grams, Fat 23 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 555 milligrams, Sugar 5 grams, TransFat 0 grams
PUMPKIN CHILE VICHYSSOISE
Sweet pumpkin, smoky chiles, and tangy buttermilk make this a great cold-weather soup. Be creative with substituting other spices (cinnamon, ginger, cloves, cumin, etc.) to change the feel of the soup. It's great hot or cold with a bit of creme fraiche.
Provided by APERSONS
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 2h25m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Bake the pumpkin on a baking sheet in the preheated oven until soft, 30 to 40 minutes.
- Combine 2 cups chicken broth and chile peppers in a saucepan over medium-low heat; simmer for 30 minutes.
- Melt butter in a large stockpot over medium heat. Cook and stir onion in the butter until caramelized, about 45 minutes. Transfer to a bowl.
- Cook leeks in the same stockpot until tender, 10 to 15 minutes. Add pumpkin, chicken broth with chile peppers, caramelized onion, remaining 3 cups chicken broth, and cumin. Simmer until flavors combine, about 5 minutes.
- Puree soup with an immersion blender until smooth. Add bay leaf, salt, and pepper. Remove from heat; stir in buttermilk. Discard bay leaf before serving.
Nutrition Facts : Calories 209.1 calories, Carbohydrate 44.3 g, Cholesterol 7.6 mg, Fat 2.3 g, Fiber 4.7 g, Protein 7.5 g, SaturatedFat 0.9 g, Sodium 908.5 mg, Sugar 13.4 g
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.
RED PEPPER VICHYSSOISE
Provided by Barbara Kafka
Categories project, soups and stews, appetizer, side dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Place peppers in a steamer over 1 inch of water in a wide-mouthed pot. Cover pot, bring water to a boil and then lower heat to a simmer. Cook for 45 minutes or until peppers are very soft.
- Pass peppers through the medium disk of a food mill, or puree in a food processor and then force through a sieve. Reserve.
- Place shallots, potato and stock in a small saucepan. Cover.
- Bring to a boil. Lower heat, and simmer, covered, for 25 minutes, or until potato pieces are tender when pierced with the tip of a knife.
- Combine potato mixture with pepper puree, salt and cream. Puree in 2-cup batches in blender until smooth.
- Refrigerate at least 2 hours. If refrigerating overnight, remove from refrigerator about 30 minutes before serving.
Nutrition Facts : @context http, Calories 294, UnsaturatedFat 3 grams, Carbohydrate 46 grams, Fat 9 grams, Fiber 8 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 850 milligrams, Sugar 18 grams
RED PEPPER VICHYSSOISE
This is a lovely soup to serve in the summertime, as it is served chilled. If you prefer, you can substitute sour cream for the creme fraiche. To make creme fraiche, just combine 1 cup of whipping cream with 2 tbsp of buttermilk. Once combined, cover and let stand at room temperature for 8 hours. This will make a cup of creme fraiche. Prep and cooking time does not include the chill time!
Provided by breezermom
Categories Potato
Time 1h
Yield 8 cups
Number Of Ingredients 10
Steps:
- Cut the peppers into thirds; remove seeds and membranes. Place the peppers in a large saucepan; add water to cover. Bring to a boil; reduce heat and simmer, uncovered for 6 minutes. Drain and let cool. This will make it easy to remove the skins of the peppers. Remove and discard the skin from the peppers. Place the peppers in a blender, and cover and process until smooth. Make sure you stop at least once to scrape down the sides of the blender. Cover and chill thoroughly.
- Saute leeks in the butter in a Dutch oven over medium high heat, stirring constantly, until tender. Add broth and potato. Bring to a boil. Reduce heat, and simmer partially covered for 30 minutes or until the potato is tender.
- Place half of the potato-leek mixture in the container of a blender; cover and process until smooth, stopping once to scrape down the sides. Repeat the procedure with the remaining potato mixure.
- Stir in the whipping cream, salt, and pepper. Cover and chill thoroughly.
- Combine the pepper mixture and the potato mixture. Stir well. To serve, ladle cold soup into individual bowls. Top each serving with a dollop of Creme Fraiche and garnish with chopped chives.
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- 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.
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