Vichyssoise Leek And Potato Soup Food

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 (LEEK AND POTATO SOUP)

Steps:

• saute onions and leeks in butter for a few minutes until tender.
• add thinly sliced potatoes and stock.
• simmer till potatoes are cooked,.
• remove from heat.
• add cream
• blend or mash if you like.
• add mace salt and white pepper
• serve topped with the optional chives or water cress.
• OR chill in freezer or fridge
• add cucumber and chives and serve.

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.

CROCK POT POTATO AND LEEK SOUP (VICHYSSOISE)

Steps:

• Cut all the above vegetables into bite size pieces.
• Put all the ingredients into the crock pot except the milk and chives.
• Cover and cook on high for 3-4 hours. You could also cook this for 10-12 hours on low if you prefer.
• Stir in the milk during the last hour of cooking.
• Serve with chopped chives as a garnish.
• Bon Appetit.

POTATO LEEK SOUP (VICHYSSOISE)

Steps:

• Melt butter in a sauce pot over low heat.
• Add the leeks and cook, stirring, until tender but not browned, about 20 minutes.
• Stir in potatoes or stock.
• Bring to a boil, reduce, and simmer until the potatoes are soft, about 30 minutes.
• Puree until smooth.
• For a finer texture , push through a sieve.
• Season with salt and pepper.
• Thin if necessary with additional stock or water.
• If making vichyssoise, add the heavy cream or a combination of milk and cream.
• Reheat gently or chill and serve cold.
• Garnish with snipped chives.

VICHYSSOISE (POTATO LEEK SOUP)

Steps:

• In a large pot, saute leeks and onions in butter until soft.
• Add broth and water. Bring to a boil. Add potatoes and cook until quite soft.
• Blend until smooth. This can be done in the same pot with a stick blender, or transfered to a traditional blender and pureed.
• Return the blended mixture to the pot (if you've used the traditional blender) and add the cream. Season to taste with salt and pepper.
• Heat on medium/low for 1-1/2 hours.

VICHYSSOISE (POTATO & LEEK SOUP)

Steps:

• Peel and thinly slice the potatoes. Remove the tops from the leek and finely chop the white bulbs only.
• Heat the butter in a large saucepan. Add the potatoes and leek and cook gently, without browning. Add the chicken stock, bring to a boil and then reduce to a simmer. Once the vegetables are tender(about 30 mins) puree them in 2 batches in a blender. Stir in the cream and pureed veggies into a bowl, cover the bowl with plastic wrap and cool the mixture in the refrigerator. If soup is too thick, prior to serving, stir in a bit of water to thin it out.
• Serve the mixture in chilled dishes and garnish with the 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.