Puree in a blender or food processor until very smooth. You May Like. 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. Yesterday morning I felt like trying new recipes … My husband said he would prefer it hot though. ALL THUMBS UP!!! Enjoyed it this warm summer afternoon with a fruit compote fried bread fingers and chilled Pinot Blanc in the cool shade in my garden. Add potatoes and leeks, cover and cook until leeks soften, 10 minutes, stirring occasionally. He based the recipe on his mother's leek and potato soup, which is an old French classic hot winter soup. Wonderful on a hot day in response to Jenni...Chicken stock makes ALL the difference!! Hundreds of delicious recipes, paired with simple sides, that can be on your table in 45 minutes or less. Add thyme, marjoram, bay leaf and stir well. Preparation. It was delicous cold. Using half and half instead of heavy cream, processed potatoes instead of fresh, or canned chicken broth instead of homemade will ruin this dish. This can ruin a lovely soup. Information is not currently available for this nutrient. Cut each leek in half lengthwise then chop. Melt the butter in a medium saucepan. Try it in the spring with baby carrots and artichokes, fava beans, and asparagus. Cooking Light Cooking Light. 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). And also the simpler one. Chilled to perfection, it was a symphony of flavour! I might finish it all before it cools enough to serve cold! My boyfriend LOVED the soup he said it was better than some of the vichyssoise they serve is restaurants. Melt butter in a pot over medium heat. Chilled Leek and Potato Soup: Vichyssoise. Eesh! Clean the … Puree soup in blender or food processor and cool. this link is to an external site that may or may not meet accessibility guidelines. Add the potatoes and vegetable broth. Search. Add leeks and onion, cover, and cook for 10 minutes. Stir in the diced potato and chicken broth, and bring to a boil. Amount is based on available nutrient data. I like vichyssoise but am always a bit disappointed in the blandness. Percent Daily Values are based on a 2,000 calorie diet. I cheated and sampled the leek potato mixture as it was cooling. This was a great recipe for potato leek soup! In a large stock pot melt butter over low heat. So, those who have (sensibly) tasted it hot and found how good it is, are just discovering a classic French soup. 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. Add leek and celery and cook, stirring, until softened, about 6 minutes. So, those who have (sensibly) tasted it hot and found how good it is, are just discovering a classic French soup. Gently sweat the chopped leeks and the chopped onion in butter or margarine until soft, about 8 minutes. 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. My other objection is that the recipe should mention that leeks need to be cleaned carefully to get out any sand. Chilled to perfection, it was a symphony of flavour! Deselect All. Just like in baked potatoes! Gently stir in the cream before serving. Heat oil in a large pot over medium. My wife even made herself a non-pureed batch without the cream and she loved it. Stir in remaining 1/2 cup cream, … I followed the recipe exactly except that I had fresh thyme that needed using so I used 1/2 tsp of that. I loved it so much that it inspired me to make my own. 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. Percent Daily Values are based on a 2,000 calorie diet. Add the potato and broth. 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. Soup on a hot day? 1 teaspoon olive oil. Puree in a blender or food processor until very smooth. Cool. They can actually be dangerous. Cook, stirring occasionally, until the onions are translucent and the leeks have softened, about 15 mins. You'll note there's no chicken stock here, just water, leeks, potatoes, and salt in the soup base. Bring to a boil, then lower heat and simmer for about 20-30 minutes, or until the potatoes are completely soft. Even my gourmet Belgian Shepherd loved it! 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!) I really enjoyed this recipe...just the thing for a hot day-easy and delicious. He based the recipe on his mother's leek and potato soup, which is an old French classic hot winter soup. Explore Cooking Light. Easy straightforward recipe. Add the celery, onions, and leeks, and season with salt and pepper. I tried some at room temperature and then gently warmed some. Amount is based on available nutrient data. DIRECTIONS In a heavy saucepan, over medium-high heat, combine the leeks, green onions and 1/2 cup of the chicken stock. Simply sumptuous! Traditional vichyssoise is loaded with cream, and while delicious, we’ve adapted a lighter version from Simply Recipes for you below.. Allrecipes is part of the Meredith Food Group. Vichyssoise from Mastering the Art of French Cooking is a classic Julia Child’s recipe – simple and delicious. 1 whole bulb garlic. Cover and refrigerate until cold, at least 4 hours and up to 2 days. In this recipe, we used an immersion blender, but if you don’t have one, you can also use a regular blender. 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. This soup was down right elegant!!! Thanks. 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. Yum yum yum! But then I added the dairy - I used nonfat half and half - and suddenly this delicious soup became diluted, more fattening and less enticing. 1 tablespoon butter. Vichyssoise is a creamy, chilled soup made from potatoes, onions, and leeks, perfect for warm summer days. Heat the oil in a heavy saucepan. August 2004. Prior to serving add cream. Lovely. ... Vichyssoise. Heat butter in a large pot over medium-low heat. Add the onion and leek and cook until softened - about 10-15 minutes on a low heat. 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. Otherwise, it's just foreplay without sex! It should also say "white part only" which is the most easily usable part. In a medium size pot, melt butter over medium heat. Awesome. Advertisement. In a heavy bottomed pot, or dutch oven, heat the olive oil and the butter, over medium high heat. Most people won't think twice about serving basic cornbread when is on the table. Add corn kernels, reserved cobs, potato, and 6 cups water. This recipe was easy to follow and the soup came out amazing. Heavy cream is added at the end, and the … The finest of all cold soups--and the very best thing invented in the USA! Add potatoes and season with salt and pepper. Followed it exactly served it cold with a nice Caesar salad as another reveiwer suggested. I agree that this was a great starting point. 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. Add the leeks and sauté until soft (about 4-5 … I would never have thought of that. After the puree … Advertisement. I threw in some scallions ans shallots I had on hand just because. Try it for yourself with chicken and taste the change. Excellent. Frozen artichokes shorten prep time, and marinated artichoke hearts boost the flavor. Add the leeks and cook over medium heat, stirring from time to time, until the leeks are tender but not brown. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. The only bay that can be left in is the powdered version (which does not last as long). This classic is elegant in its simplicity but the choice of ingredients is critical. (Recipes exist to get ideas not to follow.) I served this cold in shot glasses at my french themed coctail party. 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. That little bit of cream really gives it a lovely velvety texture. Very nice smooth and pleasing in the summer heat. i had to add a TON of water to even get it to a soup consistency. But prior it was exquisite. You saved Classic Vichyssoise to your. Also, bacon bits and chives on top and with less cream a dollup of sour cream. It should also say "white part only" which is the most easily usable part. I made this soup for my family tonight. Salt and pepper to taste; do not overdo them! Rinse the chopped leeks well. Cover, bring to a boil and simmer until very tender. It is basicly a cold leek&potato soup but the genious of it is the idea of serving it cold. Trim the leeks removing the greenery. Nor is it served hot. Add the … Enjoy. Thanks for such a delightful and simple to prepare recipe. DON'T! Instead of a blender I used a hand mixer right in the pot. Melt the butter in a skillet and cool the leeks gently, tossing them lightly, for a few minutes. This wonderful, smooth soup can be garnished with a very few finely chopped chives. Prep: 10 minutes; Cook: 40 minutes; Chill: 2 hours. Info. The only bay that can be left in is the powdered version (which does not last as long). Cover pot and continue to cook for 12 minutes. It is VERY good!!! 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. Once butter is melted, add the leeks and sweat for 5 minutes, making sure they do not take on any color. Just had gum surgery and my wife made this for me. I noted that some other reviewers fiddled with the recipe by using lowfat this and nonfat that or reduced fat other. Add the diced leek; cover and cook for 10 minutes or until soft. 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. Nutrient information is not available for all ingredients. Explore. What could be better? Add onion; cook 5 minutes or until tender, stirring occasionally. We may try it again this fall/winter that way. We ate it with a flatbread ( Also found on AllRecipes:-). Your daily values may be higher or lower depending on your calorie needs. Most people won't think twice about serving basic cornbread when is on the table. this link is to an external site that may or may not meet accessibility guidelines. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Heat the vegetable oil in a large sauce-pan over medium-low heat. I a large, heavy bottom pot, melt butter over medium-low heat. Pry open the oysters and separate the juice from the meat, reserving both in the fridge. Personally I like it warm. 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 … I garnished with more chives and fresh cracked pepper. Peel and cube the potatoes. Don't miss trying this one! Your daily values may be higher or lower depending on your calorie needs. Yield: 6-8 servings, about 2 1/2 quarts. They can actually be dangerous. Preparation Cook the potatoes in salted water to cover until just tender. Ingredients 2 tablespoons butter in a large pot 3 peeled and cubed potatoes 3 trimmed and chopped Cooking Light. If the … His innovation is trying it as a cold summer soup. Mmmm delicious. Put the leeks, potatoes, celery and onions in a pot. 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. (Nice, but never as fulfilling!) YES! His innovation is trying it as a cold summer soup. 2 large leeks, white and light green parts only, coarsely chopped and thoroughly washed Must serve with a big chunk of bread for dipping. My other objection is that the recipe should mention that leeks need to be cleaned carefully to get out any sand. Sauté the onion until translucent (about 2 minutes). 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. Definitely use fresh chives though, along with proper full fat cream and delicious rich chicken stock. Oh my! 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. Add … Oh my! try using non fat half and half instead of the cream. 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). Add the leeks, celery leaves and 1 teaspoon of the salt and cook, stirring often, until soft, approximately 8 minutes. Remember: Bad Vichyssoise is like wallpaper paste but doesn't taste as good. The only change I would make is to add some garlic to the leeks next time. Add comma separated list of ingredients to exclude from recipe. Very simple recipe that tastes great. Simply sumptuous! This thick, smooth, and creamy soup is made with leek and potato. Cover the potato mixture, reduce heat, and simmer for 15 minutes or until the potato is tender. 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. 1 55+ Easy Dinner Recipes for Busy Weeknights Everybody understands the stuggle of getting dinner on the table after a long day. Definitely use fresh chives though, along with proper full fat cream and delicious rich chicken stock. Add comma separated list of ingredients to exclude from recipe. Add comma separated list of ingredients to include in recipe. Keep this recipe exactly how it's written! Serve cold or warm. Bring to a boil, reduce heat to low, cover and cook until the … Melt the butter in the pressure cooker pot over medium-low heat. Works very well and cuts out a lot of calories! Otherwise, it's just foreplay without sex! … me and my family thought this soup was ok. but it was soooooo thick it was like gravy!! Lovely. This is a great basic recipe for Vichyssoise, Priscilla. It was good. Avoid any temptation to substitute lower quality, pre-processed or packaged ingredients for the sake of time or convenience. My first taste of Vichyssoise - excellent! 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. Preparation 1. ok. EXCELLANT!!! We enjoyed it with a big delicious ceasar salad! Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. YUMMY. And yes, it can be bland, which is why the French often use herbs when making it. Whilst I appreciate the idea of adding a scintilla of curry on top, I personally found it destructive to this wonderful dish. And yes, it can be bland, which is why the French often use herbs when making it. Absolutely Lovely! I had the leftovers hot with a salad and bread. Blend with an immersion blender if you have one, or in batches with a regular blender. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. I did add the lightest dusting of fresh cracked black pepper. Magazines & More. Adapted by StarChefs.com. Melt butter in a 6-quart pressure cooker over medium heat. Cool. I did add the lightest dusting of fresh cracked black pepper. © 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 I also adore globe artichokes, so I thought, "Why not combine the two in an easy summer soup?" It is a very strong rich soup. That's the subtlety 'under' the potatoes and leeks that makes Vichyssoise - Vichyssoise LOL!! I noted that some other reviewers fiddled with the recipe by using lowfat this and nonfat that or reduced fat other. Bring to the boil, and simmer very gently for 30 minutes. I'm out of control! 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. Information is not currently available for this nutrient. it tasted really good though just way too thick. Add potatoes and stock to the saucepan. Our favorite French restaurant had Vichyssoise as the soup d'jour couple of nights ago. Step 1 out of 5. 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. This was a great starting point. And who knows, may even serve warm instead of chilled. Whilst I appreciate the idea of adding a scintilla of curry on top, I personally found it destructive to this wonderful dish. © 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 If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. So next time, I'm adding the half and half a quarter cup at a time. I think this would be a great hot soup in the winter it's nice and hearty and filling. Allrecipes is part of the Meredith Food Group. Congrats! Add chicken stock and bring to a boil, reduce heat and cook, partially covered for 30 minutes. Info. Thank you so much. The vichyssoise is a fabulous potato and leek velvet sauce. Once melted, add leek and garlic, cook for five minutes, stirring occasionally, until soft. by Julia Child, from The Way to Cook "Here is the mother of the family in all her simplicity. DON'T! Add mineral water to cover and season with salt and pepper. 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. Nutrient information is not available for all ingredients. If you are serving this soup warm you need to reheat the soup slowly so that the cream does not change consistency. 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. 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. Add leeks and onions and cook, stirring occasionally, until soft but not browned, about 20 minutes. Gently stir in the cream before serving. If you're looking for a simple recipe to simplify your weeknight, you've come … But switching up your side dishes can bring a refreshing change to a classic comfort food dish. This is a great basic recipe for Vichyssoise, Priscilla. Absolutely Lovely! Add comma separated list of ingredients to include in recipe. Bring to a boil, then … Do NOT let them brown.