POTATO LEEK SOUP (VICHYSSOISE)
There is nothing better on a chilly, damp day than a steaming bowl of potato leek soup; and conversely, few things are as delicious and refreshing on a hot, sweaty day than a bowl of ice cold vichyssoise.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h25m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 424.3 calories, Carbohydrate 35.4 g, Cholesterol 104.3 mg, Fat 30.5 g, Fiber 3.6 g, Protein 5.8 g, SaturatedFat 18.8 g, Sodium 1171.3 mg, Sugar 5.7 g
CHILLED POTATO AND LEEK SOUP - VICHYSSOISE
Most recipes for chilled potato soup have lots and lots of heavy cream thus fat. This recipe is very simple to put together and very low in fat. As it chills it becomes super thick and creamy. After having tried this both chilled and at room temperature, I highly recommend room temperature. The recipe is from William-Sonoma Essentials of Healthy Cooking.
Provided by PaulaG
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a heavy saucepan, over medium-high heat, combine the leeks, green onions and 1/2 cup of the chicken stock.
- Bring to a boil, reduce heat to low, cover and cook until the vegetables have wilted and begin to soften, approximately 8 minutes.
- Add the diced potatoes and remaining 2 1/2 cups chicken stock, replace the cover and cook until vegetables are very soft, 20 to 25 minutes.
- Remove from heat, uncover and allow the soup to stand for 15 minutes to cool slightly; stir in the butter.
- Very carefully transfer the hot vegetable mixture to blender container, puree until very smooth and in several batches if needed.
- Season with salt and pepper; allow the soup to cool to room temperature before placing in the refrigerator.
- When cool, cover and place in refrigerate until well chilled, 3 to 4 hours or serve at room temperature; adjusting seasoning if needed.
- To serve, divide into individual serving bowls and garnish with some of the reserved green onion tops that have been thinly sliced.
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: CHILLED POTATO AND LEEK SOUP
Steps:
- Gather the ingredients.
- In a large pot over medium-low heat add the butter.
- When melted, add the leeks and gently sweat (you don't want them to brown) until they are soft (about 5 minutes).
- Add the potatoes and chicken broth. Bring to a boil, then lower to a simmer.
- Simmer until potatoes are soft and easily pierced with a fork (about 20 minutes). Remove from heat and allow to cool for a couple of minutes.
- Add the mixture to a food processor or blender and puree until smooth. Do this in small batches (no more than half full) as the hot soup creates pressure and can spray out.
- Return the soup to the pot and whisk in the cream. Stirring all the time, bring the soup to a boil and immediately turn down to a simmer. Simmer for about 5 minutes and remove from heat. If the soup is too thick, add a little water or broth.
- Taste the soup and season with salt and pepper.
- Cool quickly to room temperature, cover with plastic, then refrigerate until chilled (preferably overnight).
- Just before serving, sprinkle chives over the top.
Nutrition Facts : Calories 316 kcal, Carbohydrate 34 g, Cholesterol 58 mg, Fiber 4 g, Protein 6 g, SaturatedFat 12 g, Sodium 746 mg, Sugar 5 g, Fat 19 g, ServingSize Serves 6, UnsaturatedFat 0 g
VICHYSSOISE (LEEK AND POTATO SOUP)
Make and share this Vichyssoise (Leek and Potato Soup) recipe from Food.com.
Provided by alleycatb
Categories Lunch/Snacks
Time 35m
Yield 8 cups, 5 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 393.2, Fat 22, SaturatedFat 12.8, Cholesterol 71, Sodium 343, Carbohydrate 41.1, Fiber 4.2, Sugar 7.5, Protein 9.7
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