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