Some Like It Hotvichyssoisesome Like It Cold Recipes

CLASSIC VICHYSSOISE SOUP

Steps:

• In a heavy bottomed pot, or dutch oven, heat the olive oil and the butter, over medium high heat.
• Sauté the onion until translucent (about 2 minutes).
• Add the leeks and sauté until soft (about 4-5 min).
• Add the potatoes and sauté with the onions and leeks for a couple of minutes. Season with salt and pepper.
• Add the chicken broth and bring to a boil.
• Lower the heat and simmer for 30 minutes, or until the potatoes are tender.
• Using an immersion hand blender, puree the soup until smooth. Alternatively, you can work in batches using a regular blender.
• Add the heavy cream and turn the heat back up to medium. Cook for about 5 minutes so it thickens a little.
• Taste for seasoning and add more salt and pepper if necessary. Add a pinch of freshly grated nutmeg. Remove from heat.
• Wait for the soup to cool down to room temperature and chill for at least one hour before serving (overnight is better).
• Garnish with some chopped chives and serve.

CLASSIC VICHYSSOISE

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.

SOME LIKE IT HOT...VICHYSSOISE...SOME LIKE IT COLD!

Steps:

• Melt butter in your soup pot.
• Saute leeks and onion in butter until they're a light yellow or golden color.
• Add broth, potatoes and pepper.
• Bring to a boil, reduce heat and simmer for about 20 minutes or until potatoes are done.
• Using a blender or food processor run the soup, including all the liquid until it is velvety smooth. You may have to do this in batches.
• Taste and adjust seasonings if necessary.
• If serving cold or if you are making it in advance put in fridge until it's ready.
• When ready to eat add the half and half and stir. You may need to add more half and half to get the consistency you like.
• If eating it hot microwave or put it on the stove to reheat.
• Add any garnish and enjoy.