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
ANGIES PUMPKIN VICHYSSOISE
I got this recipe from my friend Angie. My oldest son and husband hate any form of pumpkin, but will eat this soup by the gallon.
Provided by AussieGal Tracey
Categories Potato
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cut pumpkin into small pieces and roast till both sides are golden.
- Peel potatoes, cut into cubes then place into water with chicken stock and onions.
- Once potatoes are cooked drain liquid stock into a bowl and keep set to the side.
- Once pumpkin is taken out of the oven, peel the skin off then mash it together with the potatoes and onion.
- Gradually add the chick stock liquid back into the mashed mixture then stir until desired consistency.
- Add cream to taste then serve.
Nutrition Facts : Calories 396.4, Fat 20.3, SaturatedFat 12.5, Cholesterol 67.9, Sodium 1787.3, Carbohydrate 49, Fiber 4.8, Sugar 6.9, Protein 9.3
PUMPKIN CHILE VICHYSSOISE
Sweet pumpkin, smoky chiles, and tangy buttermilk make this a great cold-weather soup. Be creative with substituting other spices (cinnamon, ginger, cloves, cumin, etc.) to change the feel of the soup. It's great hot or cold with a bit of creme fraiche.
Provided by APERSONS
Categories Pumpkin Soup
Time 2h25m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Bake the pumpkin on a baking sheet in the preheated oven until soft, 30 to 40 minutes.
- Combine 2 cups chicken broth and chile peppers in a saucepan over medium-low heat; simmer for 30 minutes.
- Melt butter in a large stockpot over medium heat. Cook and stir onion in the butter until caramelized, about 45 minutes. Transfer to a bowl.
- Cook leeks in the same stockpot until tender, 10 to 15 minutes. Add pumpkin, chicken broth with chile peppers, caramelized onion, remaining 3 cups chicken broth, and cumin. Simmer until flavors combine, about 5 minutes.
- Puree soup with an immersion blender until smooth. Add bay leaf, salt, and pepper. Remove from heat; stir in buttermilk. Discard bay leaf before serving.
Nutrition Facts : Calories 209.1 calories, Carbohydrate 44.3 g, Cholesterol 7.6 mg, Fat 2.3 g, Fiber 4.7 g, Protein 7.5 g, SaturatedFat 0.9 g, Sodium 908.5 mg, Sugar 13.4 g
PUMPKIN CHILE VICHYSSOISE
Sweet pumpkin, smoky chiles, and tangy buttermilk make this a great cold-weather soup. Be creative with substituting other spices (cinnamon, ginger, cloves, cumin, etc.) to change the feel of the soup. It's great hot or cold with a bit of creme fraiche.
Provided by APERSONS
Categories Pumpkin Soup
Time 2h25m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Bake the pumpkin on a baking sheet in the preheated oven until soft, 30 to 40 minutes.
- Combine 2 cups chicken broth and chile peppers in a saucepan over medium-low heat; simmer for 30 minutes.
- Melt butter in a large stockpot over medium heat. Cook and stir onion in the butter until caramelized, about 45 minutes. Transfer to a bowl.
- Cook leeks in the same stockpot until tender, 10 to 15 minutes. Add pumpkin, chicken broth with chile peppers, caramelized onion, remaining 3 cups chicken broth, and cumin. Simmer until flavors combine, about 5 minutes.
- Puree soup with an immersion blender until smooth. Add bay leaf, salt, and pepper. Remove from heat; stir in buttermilk. Discard bay leaf before serving.
Nutrition Facts : Calories 209.1 calories, Carbohydrate 44.3 g, Cholesterol 7.6 mg, Fat 2.3 g, Fiber 4.7 g, Protein 7.5 g, SaturatedFat 0.9 g, Sodium 908.5 mg, Sugar 13.4 g
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