Fake Vichyssoise Or Cream Of Leek And Potato Soup No Cream Recipes

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.

FAKE VICHYSSOISE (OR CREAM OF LEEK AND POTATO SOUP - NO CREAM)

Steps:

• Put potatoes, leeks, onion, butter and the half-pint of water in a large microwaveable bowl.
• Cover and microwave on high for 20 minutes.
• Have the hot stock ready and add to the cooked vegetables.
• Cook for a further 5 minutes, then add salt and pepper to taste.
• Blend till smooth in blender.
• Enjoy.
• This recipe is a real work-horse; you can ring the changes using other vegetables, like celery, carrot, etc.
• Just use them instead of the leeks and you'll have'cream of celery','cream of carrot'whatever.
• You can make it part-chunky or smooth in the blender.

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.

POTATO AND LEEK SOUP (CREAMY BUT NO CREAM!)

Steps:

• Saute leeks and onion in olive oil for 10 min on med/low heat until soft and fragrant.
• In a large pot, boil broth. Add sautéed leeks and onion, garlic, potato cubes and spices. Cover and simmer for 20-30 min, until potatoes are very soft and fall apart when forked.
• Puree the soup with a blender or immersion blender. Make sure not to fill the blender more than 1/2 way so soup doesn't go flying (blend portions at a time). Pour soup back in pot and reheat. Season to taste with salt and pepper.