So, those who have (sensibly) tasted it hot and found how good it is, are just discovering a classic French soup. Vichyssoise is a creamy, chilled soup made from potatoes, onions, and leeks, perfect for warm summer days. YES! This is a great basic recipe for Vichyssoise, Priscilla. i had to add a TON of water to even get it to a soup consistency. Melt butter in a pot over medium heat. Information is not currently available for this nutrient. That little bit of cream really gives it a lovely velvety texture. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Whilst I appreciate the idea of adding a scintilla of curry on top, I personally found it destructive to this wonderful dish. ALL THUMBS UP!!! … My wife even made herself a non-pureed batch without the cream and she loved it. Simply sumptuous! Allrecipes is part of the Meredith Food Group. Ingredients 2 tablespoons butter in a large pot 3 peeled and cubed potatoes 3 trimmed and chopped Cover pot and continue to cook for 12 minutes. Yield: 6-8 servings, about 2 1/2 quarts. Deselect All. Add the leeks, celery leaves and 1 teaspoon of the salt and cook, stirring often, until soft, approximately 8 minutes. Also, bacon bits and chives on top and with less cream a dollup of sour cream. Cooking Light. He based the recipe on his mother's leek and potato soup, which is an old French classic hot winter soup. Prior to serving add cream. Preparation Cook the potatoes in salted water to cover until just tender. 281 calories; protein 2.9g 6% DV; carbohydrates 13.1g 4% DV; fat 24.8g 38% DV; cholesterol 87.9mg 29% DV; sodium 478.4mg 19% DV. And who knows, may even serve warm instead of chilled. Add comma separated list of ingredients to include in recipe. Sauté the onion until translucent (about 2 minutes). My husband said he would prefer it hot though. Gently sweat the chopped leeks and the chopped onion in butter or margarine until soft, about 8 minutes. Heat butter in a large pot over medium-low heat. (Nice, but never as fulfilling!) 1 tablespoon butter. Add comma separated list of ingredients to include in recipe. Adapted by StarChefs.com. His innovation is trying it as a cold summer soup. It was good. DON'T! I served this cold in shot glasses at my french themed coctail party. Try it for yourself with chicken and taste the change. His innovation is trying it as a cold summer soup. It was delicous cold. I did add the lightest dusting of fresh cracked black pepper. Explore. In this recipe, we used an immersion blender, but if you don’t have one, you can also use a regular blender. Definitely use fresh chives though, along with proper full fat cream and delicious rich chicken stock. by Julia Child, from The Way to Cook "Here is the mother of the family in all her simplicity. Add the onion and leek and cook until softened - about 10-15 minutes on a low heat. this link is to an external site that may or may not meet accessibility guidelines. Add the leeks and cook over medium heat, stirring from time to time, until the leeks are tender but not brown. I cheated and sampled the leek potato mixture as it was cooling. It is a very strong rich soup. Although it has only a few ingredients: the soup base (chicken stock), leeks, potatoes, whipping cream, salt and white pepper, and chives for garnish, I had to improvise. Clean the … The finest of all cold soups--and the very best thing invented in the USA! Your daily values may be higher or lower depending on your calorie needs. Note on the bay leaf, I graded this recipe down because it is always necessary to remove bay leaves before blending or serving and the recipe does not mention that. Melt butter in a 6-quart pressure cooker over medium heat. Nutrient information is not available for all ingredients. Eesh! August 2004. Our favorite French restaurant had Vichyssoise as the soup d'jour couple of nights ago. The key is to use the herbs called for in the other recipe sub white pepper for the black use fat-free half-and-half instead of cream and garnish with sour cream and chives. I like vichyssoise but am always a bit disappointed in the blandness. That's the subtlety 'under' the potatoes and leeks that makes Vichyssoise - Vichyssoise LOL!! I have already prepared it many times, but yesterday I tried another recipe and, in my opinion, it’s the best I’ve ever tried. It is basicly a cold leek&potato soup but the genious of it is the idea of serving it cold. Congrats! Cover the potato mixture, reduce heat, and simmer for 15 minutes or until the potato is tender. Add … Enjoyed it this warm summer afternoon with a fruit compote fried bread fingers and chilled Pinot Blanc in the cool shade in my garden. I noted that some other reviewers fiddled with the recipe by using lowfat this and nonfat that or reduced fat other. Add mineral water to cover and season with salt and pepper. Thank you so much. 334 calories; protein 7g 14% DV; carbohydrates 59.1g 19% DV; fat 8.9g 14% DV; cholesterol 28mg 9% DV; sodium 56.6mg 2% DV. Add the celery, onions, and leeks, and season with salt and pepper. Search. Vichyssoise 4 tbsp butter 4 leeks, white and light green parts only, thinly sliced 1 medium onion, thinly sliced 5 medium white boiling potatoes (about 2 1⁄4 pounds), peeled and … Puree soup in blender or food processor and cool. My first taste of Vichyssoise - excellent! Chilled to perfection, it was a symphony of flavour! Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Bring to a boil, reduce heat to low, cover and cook until the … Note on the bay leaf, I graded this recipe down because it is always necessary to remove bay leaves before blending or serving and the recipe does not mention that. Heat the oil in a heavy saucepan. Keep this recipe exactly how it's written! Using an immersion blender, puree until smooth (or puree in a blender and return mixture to pot). Your daily values may be higher or lower depending on your calorie needs. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. After the puree stage, I whisked in my heavy cream, and I used a full 2 cups to achieve the type of rich and creamy texture I am used to in this dish. Add corn kernels, reserved cobs, potato, and 6 cups water. 2 large leeks, white and light green parts only, coarsely chopped and thoroughly washed Information is not currently available for this nutrient. This wonderful, smooth soup can be garnished with a very few finely chopped chives. Personally I like it warm. Bring to a boil, then lower heat and simmer for about 20-30 minutes, or until the potatoes are completely soft. Remember: Bad Vichyssoise is like wallpaper paste but doesn't taste as good. Oh my! I then covered and chilled, and garnished with chives before serving with Awsomely Easy Sesame Asparagus and Garlic Butter bread (recipes also on this site) for a fabulous meal last night. ... Vichyssoise. Add potatoes and leeks, cover and cook until leeks soften, 10 minutes, stirring occasionally. Add potatoes and season with salt and pepper. DON'T! Just had gum surgery and my wife made this for me. Gently stir in the cream before serving. This is a great basic recipe for Vichyssoise, Priscilla. Finely slice the white part of the leeks and the onion, and brown very lightly in the sweet butter, then add the potatoes, also sliced finely. (Nice, but never as fulfilling!) If you're looking for a simple recipe to simplify your weeknight, you've come … Easy straightforward recipe. Pry open the oysters and separate the juice from the meat, reserving both in the fridge. It is VERY good!!! I threw in some scallions ans shallots I had on hand just because. Bring to a boil, then … Vichyssoise is a classic minimalist recipe (it is American not French) that should not be altered to make it taste like a baked potato by adding bacon and sour cream. And yes, it can be bland, which is why the French often use herbs when making it. We ate it with a flatbread ( Also found on AllRecipes:-). I made this soup for my family tonight. What could be better? I'm out of control! I garnished with more chives and fresh cracked pepper. Very nice smooth and pleasing in the summer heat. Percent Daily Values are based on a 2,000 calorie diet. Just like in baked potatoes! Try it in the spring with baby carrots and artichokes, fava beans, and asparagus. Very simple recipe that tastes great. Soup on a hot day? Don't miss trying this one! It should also say "white part only" which is the most easily usable part. Must serve with a big chunk of bread for dipping. Puree in a blender or food processor until very smooth. YUMMY. Hundreds of delicious recipes, paired with simple sides, that can be on your table in 45 minutes or less. 1 teaspoon olive oil. Most people won't think twice about serving basic cornbread when is on the table. Traditional vichyssoise is loaded with cream, and while delicious, we’ve adapted a lighter version from Simply Recipes for you below.. Otherwise, it's just foreplay without sex! I really enjoyed this recipe...just the thing for a hot day-easy and delicious. Cook, stirring occasionally, until the onions are translucent and the leeks have softened, about 15 mins. I used 4 leeks, added a bit more butter, increased the cooking time to 20 minutes in step 1 and to 1 hour in step 2. This soup was down right elegant!!! I did add the lightest dusting of fresh cracked black pepper. In a large stock pot melt butter over low heat. Yesterday morning I felt like trying new recipes … Puree in a blender or food processor until very smooth. If you are serving this soup warm you need to reheat the soup slowly so that the cream does not change consistency. me and my family thought this soup was ok. but it was soooooo thick it was like gravy!! After the puree … Heat the vegetable oil in a large sauce-pan over medium-low heat. They can actually be dangerous. According to the original recipe, the vegetables are boiled with water and puréed, and then mixed with milk and light cream, and boiled and puréed a second time. Add comma separated list of ingredients to exclude from recipe. ok. Gently stir in the cream before serving. If the … Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. I might finish it all before it cools enough to serve cold! Add the potato and broth. I tried some at room temperature and then gently warmed some. I combined this recipe with the Classic Vichyssoise recipe by 2doulas and another from one of my cookbooks and ended up with a beautiful soup that my guests adored. I a large, heavy bottom pot, melt butter over medium-low heat. Nor is it served hot. Most people believe the chef who invented vichyssoise was French, working in America; his name was Louis Diat, working at the Ritz-Carlton in NYC. Rinse the chopped leeks well. Add onion; cook 5 minutes or until tender, stirring occasionally. Oh my! it tasted really good though just way too thick. I added a clove of garlic and half cup of finely chopped fresh herbs (parsley lovage oregano majoram savory thyme basil and a lot of chives). Prep: 10 minutes; Cook: 40 minutes; Chill: 2 hours. You saved Classic Vichyssoise to your. And yes, it can be bland, which is why the French often use herbs when making it. Cut each leek in half lengthwise then chop. We may try it again this fall/winter that way. Keep this recipe exactly how it's written! Thanks for such a delightful and simple to prepare recipe. So, those who have (sensibly) tasted it hot and found how good it is, are just discovering a classic French soup. this link is to an external site that may or may not meet accessibility guidelines. Excellent. Thanks. The only bay that can be left in is the powdered version (which does not last as long). I followed the recipe exactly except that I had fresh thyme that needed using so I used 1/2 tsp of that. I think this would be a great hot soup in the winter it's nice and hearty and filling. Otherwise, it's just foreplay without sex! Stir in remaining 1/2 cup cream, … EXCELLANT!!! Vichyssoise from Mastering the Art of French Cooking is a classic Julia Child’s recipe – simple and delicious. But prior it was exquisite. And also the simpler one. Add the potatoes and vegetable broth. Add leek and celery and cook, stirring, until softened, about 6 minutes. Using half and half instead of heavy cream, processed potatoes instead of fresh, or canned chicken broth instead of homemade will ruin this dish. That said I think newbies should be reminded to soak and rinse well your chopped leeks to wash away the almost invisible sand in them. But then I added the dairy - I used nonfat half and half - and suddenly this delicious soup became diluted, more fattening and less enticing. DIRECTIONS In a heavy saucepan, over medium-high heat, combine the leeks, green onions and 1/2 cup of the chicken stock. Melt the butter in the pressure cooker pot over medium-low heat. Most people believe the chef who invented vichyssoise was French, working in America; his name was Louis Diat, working at the Ritz-Carlton in NYC. You'll note there's no chicken stock here, just water, leeks, potatoes, and salt in the soup base. Bring to the boil, and simmer very gently for 30 minutes. Add leeks and onions and cook, stirring occasionally, until soft but not browned, about 20 minutes. Absolutely Lovely! Once melted, add leek and garlic, cook for five minutes, stirring occasionally, until soft. Avoid any temptation to substitute lower quality, pre-processed or packaged ingredients for the sake of time or convenience. Info. Serve cold or warm. Cover and refrigerate until cold, at least 4 hours and up to 2 days. Most people won't think twice about serving basic cornbread when is on the table. Nutrient information is not available for all ingredients. This can ruin a lovely soup. Add the leeks and sauté until soft (about 4-5 … I loved it so much that it inspired me to make my own. My other objection is that the recipe should mention that leeks need to be cleaned carefully to get out any sand. Add chicken stock and bring to a boil, reduce heat and cook, partially covered for 30 minutes. I've always been partial to vichyssoise, that classic cold potato soup created by New York Ritz-Carlton chef Louis Diat in the summer of 1917. Add thyme, marjoram, bay leaf and stir well. Awesome. We enjoyed it with a big delicious ceasar salad! Preparation 1. Frozen artichokes shorten prep time, and marinated artichoke hearts boost the flavor. Mmmm delicious. Do NOT let them brown. Stir in the diced potato and chicken broth, and bring to a boil. I also haven't added the cream yet because it is cooling and I'm not sure I need to; it's that good without it. Works very well and cuts out a lot of calories! I had the leftovers hot with a salad and bread. Wonderful on a hot day in response to Jenni...Chicken stock makes ALL the difference!! I used 4 leeks, added a bit more butter, increased the cooking time to 20 minutes in step 1 and to 1 hour in step 2. In a heavy bottomed pot, or dutch oven, heat the olive oil and the butter, over medium high heat. Add the … So next time, I'm adding the half and half a quarter cup at a time. My other objection is that the recipe should mention that leeks need to be cleaned carefully to get out any sand. Yum yum yum! Add potatoes and stock to the saucepan. New York City chef and Chopped judge Amanda Freitag uses a gardenful of vegetables in this light yet hearty soup, making it the kind of dish that can be adapted to the seasons. Melt the butter in a medium saucepan. Whilst I appreciate the idea of adding a scintilla of curry on top, I personally found it destructive to this wonderful dish. Peel and cube the potatoes. The only bay that can be left in is the powdered version (which does not last as long). I noted that some other reviewers fiddled with the recipe by using lowfat this and nonfat that or reduced fat other. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Heavy cream is added at the end, and the … Step 1 out of 5. 1 55+ Easy Dinner Recipes for Busy Weeknights Everybody understands the stuggle of getting dinner on the table after a long day. Chilled Leek and Potato Soup: Vichyssoise. Once butter is melted, add the leeks and sweat for 5 minutes, making sure they do not take on any color. Followed it exactly served it cold with a nice Caesar salad as another reveiwer suggested. I agree that this was a great starting point. try using non fat half and half instead of the cream. Salt and pepper to taste; do not overdo them! They can actually be dangerous. Put the leeks, potatoes, celery and onions in a pot. Magazines & More. Definitely use fresh chives though, along with proper full fat cream and delicious rich chicken stock. Heat oil in a large pot over medium. Instead of a blender I used a hand mixer right in the pot. Info. The only suggestion I have is to cut the potatoes into small cubes because the hand mixer doesn't blend it as smooth as the blender so I had small chunks of potatoes and onions in the final product. Trim the leeks removing the greenery. Lovely. Melt the butter in a skillet and cool the leeks gently, tossing them lightly, for a few minutes. Add the diced leek; cover and cook for 10 minutes or until soft. This recipe was easy to follow and the soup came out amazing. Amount is based on available nutrient data. Even my gourmet Belgian Shepherd loved it! I would never have thought of that. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Amount is based on available nutrient data. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Cool. Cool. Allrecipes is part of the Meredith Food Group. Simply sumptuous! Cover, bring to a boil and simmer until very tender. Percent Daily Values are based on a 2,000 calorie diet. The vichyssoise is a fabulous potato and leek velvet sauce. It should also say "white part only" which is the most easily usable part. The only change I would make is to add some garlic to the leeks next time. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Enjoy. Absolutely Lovely! Add comma separated list of ingredients to exclude from recipe. This was a great starting point. 1 whole bulb garlic. This thick, smooth, and creamy soup is made with leek and potato. He based the recipe on his mother's leek and potato soup, which is an old French classic hot winter soup. In a medium size pot, melt butter over medium heat. Lovely. This was a great recipe for potato leek soup! Preparation. Cooking Light Cooking Light. Add leeks and onion, cover, and cook for 10 minutes. Explore Cooking Light. You May Like. I also adore globe artichokes, so I thought, "Why not combine the two in an easy summer soup?" Blend with an immersion blender if you have one, or in batches with a regular blender. My boyfriend LOVED the soup he said it was better than some of the vichyssoise they serve is restaurants. Advertisement. (Recipes exist to get ideas not to follow.) Chilled to perfection, it was a symphony of flavour! This classic is elegant in its simplicity but the choice of ingredients is critical. Advertisement. The chef at the Algonquin (where the soup originated) now sprinkles a very little curry powder, and provided it is a VERY little this can be very pleasant.