Spinach Vichyssoise Recipes

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.

SPINACH VICHYSSOISE

Steps:

• Melt butter in a heavy Dutch oven and add potatoes, onion, and carrot. Saute for a minute, then add 2 quarts water. Bring to a boil, add salt, and cook until vegetables are tender, about half an hour.
• Add spinach and cook a minute or two, until wilted.
• Puree in a blender or food processor or use an immersion blender. The consistency should be mealy, not quite smooth.
• Return to Dutch oven. Thin with water or milk if too thick. Stir in yogurt. Garnish with freshly ground black pepper.

ZUCCHINI VICHYSSOISE

Steps:

• Heat the butter and oil in a large stockpot, add the leeks, and saute over medium-low heat for 5 minutes. Add the potatoes, zucchini, chicken stock, salt, and pepper; bring to a boil; then lower the heat and simmer for 30 minutes. Cool for a few minutes and then process through a food mill fitted with the medium disc. Add the cream and season to taste. Serve either cold or hot, garnished with chopped chives and/or zucchini.

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.

GARDEN-GREENS VICHYSSOISE

Steps:

• Melt 2 tablespoons butter in a large pot
• Add 3 peeled and cubed potatoes and 2 cups fresh spinach or other greens
• 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: Olive oil.

VICHYSSOISE

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.