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
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.
VICHYSSOISE
This is a simple take on a classic cold soup that is as delicious to eat as it is to say: Vishi-swazz! It is dead easy to make as well. Just sauté potatoes with some chopped leeks, then simmer them all with stock until tender. Send the mixture through a food processor or blender, let cool, then chill in the refrigerator until ready to serve. Garnish with chopped chives.
Provided by Mark Bittman
Categories soups and stews
Time 30m
Number Of Ingredients 6
Steps:
- Melt 2 tablespoons butter in a large pot.
- Add 3 peeled and cubed potatoes and 3 trimmed and chopped leeks.
- Cook for about 3 minutes, stirring, until softened.
- Add 4 cups stock. Boil, cover, lower the heat and simmer until vegetables are tender, about 20 minutes.
- Purée, then let cool. Stir in 1/2 cup or more cream before serving.
- Garnish with chopped chives.
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.
SLIM VICHYSSOISE
Provided by Barbara Kafka
Categories easy, lunch, soups and stews, appetizer
Time 26m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put potatoes and leeks in a food processor. Process until coarsely chopped. Scrape into a 2 1/2-quart souffle dish with a tightly fitting lid. Stir in 1 1/2 cups broth. Cook, covered, at 100 percent power in a high-power oven for 16 minutes, stirring once.
- Remove from oven and uncover. Stir in ricotta, buttermilk and salt. Working in batches, puree the mixture in a blender until smooth. (A food processor will not give soup a creamy texture.)
- If serving cold, scrape soup into a bowl and refrigerate until well chilled. If serving hot, scrape mixture back into souffle dish. Cook, covered, 2 minutes. Serve with chives sprinkled on top.
Nutrition Facts : @context http, Calories 199, UnsaturatedFat 2 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 540 milligrams, Sugar 7 grams
More about "slim vichyssoise recipes"
WARM VICHYSSOISE SOUP RECIPE: QUICK AND EASY - 31 DAILY
From 31daily.com
VICHYSSOISE - FOOD & WINE
From foodandwine.com
VICHYSSOISE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
CLASSIC VICHYSSOISE SOUP - OLIVIA'S CUISINE
From oliviascuisine.com
EASY VICHYSSOISE RECIPE - YOUTUBE
From youtube.com
VICHYSSOISE SOUP RECIPE: THE ORIGINS OF VICHYSSOISE
From masterclass.com
CLASSIC VICHYSSOISE RECIPE - HOW TO MAKE VICHYSSOISE SOUP - DELISH
From delish.com
VICHYSSOISE | CANADIAN GOODNESS - DAIRY FARMERS OF CANADA
From dairyfarmersofcanada.ca
BEST VICHYSSOISE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
VICHYSSOISE RECIPE | HOW TO MAKE JULIA CHILD'S FAVORITE SOUP
From tasteofhome.com
ULTIMATE VICHYSSOISE RECIPE: CREAMY PERFECTION IN A BOWL - CHEF …
From chefjeanpierre.com
VICHYSSOISE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
VICHYSSOISE - TRADITIONAL AND AUTHENTIC FRENCH RECIPE | 196 FLAVORS
From 196flavors.com
CLASSIC VICHYSSOISE - ANDREW ZIMMERN
From andrewzimmern.com
VICHYSSOISE SOUP RECIPE - BBC FOOD
From bbc.co.uk
VICHYSSOISE | WOMEN'S WEEKLY FOOD
From womensweeklyfood.com.au
VICHYSSOISE RECIPE (CLASSIC POTATO LEEK SOUP_ | THE KITCHN
From thekitchn.com
15 TOPPINGS FOR VICHYSSOISE YOU MUST TRY - RELISHED RECIPES
From relishedrecipes.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