CLASSIC VICHYSSOISE
Very simple recipe that tastes great. What could be better? Serve cold or warm.
Provided by 2doulas
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 334.1 calories, Carbohydrate 59.1 g, Cholesterol 28 mg, Fat 8.9 g, Fiber 7.6 g, Protein 7 g, SaturatedFat 5.4 g, Sodium 56.6 mg, Sugar 5.9 g
VICHYSSOISE
Vichyssoise is a creamy and smooth soup made from potatoes and leeks. Traditionally served chilled, it can be enjoyed hot too if the season calls for a warming soup instead. Serve it as the first course in an elegant luncheon or as your main meal with a green salad on the side.
Provided by Riley Wofford
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h10m
Yield Serves 8 to 10
Number Of Ingredients 9
Steps:
- Melt butter in a large saucepan over medium-low heat; add leeks and season with salt. Cook, stirring occasionally, until leeks are very soft, 8 to 10 minutes. Stir in potatoes, broth, and 1 cup water; season with salt. Bring to a boil, then reduce heat and simmer until potatoes are very tender, 20 to 25 minutes.
- Working in batches, transfer mixture to a blender and purée until smooth, adding more liquid as needed. Transfer to a large bowl; whisk in 1 cup cream, milk, and nutmeg; season with salt.
- Cover and refrigerate until cold, at least 4 hours and up to 2 days. Stir in remaining 1/2 cup cream, then ladle into bowls and serve drizzled with more cream. Sprinkle with chives and pepper before serving.
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:
- Put the leeks, potatoes, celery and onions in a pot. Add mineral water to cover and season with salt and pepper. Cover, bring to a boil and simmer until very tender. Puree and strain into a glass bowl. Thin with the cream, and with more liquid if needed. Let cool, then chill.
- Before serving, thin the soup to the desired consistency with more water or milk. (You can also use chicken stock, but if you're trying to be vegetarian, then obviously don't.) Check the seasonings. Serve sprinkled with chives.
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.
VICHYSSOISE
The finest of all cold soups--and the very best thing invented in the USA! This wonderful, smooth soup can be garnished with a very few finely chopped chives. 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. Enjoy.
Provided by Derek Parker
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 5
Number Of Ingredients 8
Steps:
- Gently sweat the chopped leeks and the chopped onion in butter or margarine until soft, about 8 minutes. Do NOT let them brown.
- Add potatoes and stock to the saucepan. Salt and pepper to taste; do not overdo them! Bring to the boil, and simmer very gently for 30 minutes.
- Puree in a blender or food processor until very smooth. Cool. Gently stir in the cream before serving.
Nutrition Facts : Calories 280.9 calories, Carbohydrate 13.1 g, Cholesterol 87.9 mg, Fat 24.8 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 15.3 g, Sodium 478.4 mg, Sugar 3 g
VICHYSSOISE
Categories Soup/Stew Milk/Cream Blender Potato Leek Chill House & Garden
Yield Serves 6
Number Of Ingredients 9
Steps:
- Cook the potatoes in salted water to cover until just tender. Melt the butter in a skillet and cool the leeks gently, tossing them lightly, for a few minutes. Add the chicken bouillon and bring to a boil. Lower the heat and simmer the leeks until tender. Add the potatoes to the leeks and the broth and season to taste with salt, papper and nutmeg. Put this mixture in the blender (you will need to blend it in two lots) and blend for 1 minute, or until smooth. Chill. When ready to serve, mix in sour cream or heavy cream. Garnish with chopped chives.
More about "garden greens vichyssoise recipes"
THE PERFECT VICHYSSOISE (COLD POTATO LEEK SOUP) - LUNACAFE
From thelunacafe.com
CLASSIC VICHYSSOISE | JUST PLAIN COOKING
From justplaincooking.ca
VICHYSSOISE - SOMETHING NEW FOR DINNER
From somethingnewfordinner.com
GREEN VEGETABLES: A VISUAL GUIDE TO LEAFY GREENS
From greatist.com
VEGAN VICHYSSOISE COLD SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
TWELVE COLD SOUP RECIPES | COLD SOUP RECIPES, SOUP RECIPES ...
From pinterest.com
RARE FINDS GALA - VICHYSSOISE RECIPE - LOUIS GERVAIS CATERING
From louisgervaiscatering.com
THE WEEKEND COOK: THOMASINA MIERS’ SUMMER SOUP AND GREEN ...
From theguardian.com
POTATO, LEEK AND RADISH GREEN VICHYSSOISE RECIPE | RECIPE ...
From pinterest.ca
THE ANY WONDERFUL FOOD YOU MADE FROM YOUR GARDEN TODAY ...
28 GREEN VEGETABLES THAT ARE GREAT FOR YOUR HEALTH - JUNE 2020
From healthsomeness.com
8 EXCELLENT WAYS TO ENJOY YOUR GARDEN’S GREENS
From towergarden.ca
GARDEN-GREENS VICHYSSOISE RECIPE | RECIPE | VICHYSSOISE ...
From pinterest.co.uk
ALMOST SUMMER - WISE LIVING JOURNAL
From wiselivingjournal.com
VICHYSSOISE RECIPE | HOW TO MAKE JULIA CHILD'S FAVORITE SOUP
From tasteofhome.com
MINTED VEGAN VICHYSSOISE - FORKS OVER KNIVES
From forksoverknives.com
THE PERFECT... VICHYSSOISE | FOOD | THE GUARDIAN
From theguardian.com
ELLEN KIRSH'S RECIPES: GARDEN-GREENS VICHYSSOISE
From ellenkirshrecipes.blogspot.com
VICHYSSOISE (CHILLED LEEK AND POTATO SOUP) | EAT. LIVE ...
From eatlivetravelwrite.com
VEGAN VICHYSSOISE - CILANTRO AND CITRONELLA
From cilantroandcitronella.com
GROWING GREENS IN THE GARDEN - WHAT ARE GREENS AND …
From gardeningknowhow.com
FRESH HERB VICHYSSOISE WITH SHRIMP (REDUCED FAT) | PEGGY ...
From dinnerfeed.com
GREEN VICHYSSOISE RECIPE BY EASY.MEALS | IFOOD.TV
From ifood.tv
CLASSIC VICHYSSOISE - DOWNTON ABBEY COOKS | GILDED AGE COOKS
From downtonabbeycooks.com
GREEN PEA VICHYSSOISE - CANADIAN LIVING
From canadianliving.com
10 TYPES OF GREENS AND THEIR USES | EPICURIOUS
From epicurious.com
VICHYSSOISE WITH GREEN PEAS AND LOVAGE - PLANT-FORWARD LIVING
From livitygardens.com
GARDEN-GREENS VICHYSSOISE - NYTIMES.COM | COLD SOUP ...
From pinterest.com
RECIPE - GREEN GARLIC VICHYSSOISE
From lcbo.com
EAT (OR DRINK) MORE GREENS - RECIPES FROM NYT COOKING
From cooking.nytimes.com
VICHYSSOISE VEGGIES - CROSSWORD CLUE ANSWERS - CROSSWORD ...
From crossword-solver.io
5 FOOD WASTE HACKS - NOW MAGAZINE
From nowtoronto.com
VICHYSSOISE WITH PEAS AND SPINACH | CANADIAN LIVING
From canadianliving.com
ONE OF THE MAIN VEGGIES IN VICHYSSOISE - CODYCROSS
From codycrossmaster.com
CLASSIC VICHYSSOISE SOUP - OLIVIA'S CUISINE
From oliviascuisine.com
SUMMER GARDEN VICHYSSOISE - DRAGONFLY HOME RECIPES
From dragonflyhomerecipes.com
GARDEN GREENS® - WINDMILL VITAMINS
From windmillvitamins.com
VICHYSSOISE RECIPE FROM LEITHS HOW TO COOK BY LEITHS ...
From cooked.com
GARDEN HARD, EAT HEARTY: POTATO AND GARLIC VICHYSSOISE ...
GREEN PEA VICHYSSOISE - GLUTEN FREE RECIPES
From fooddiez.com
You'll also love