POTATO LEEK SOUP (VICHYSSOISE)
There is nothing better on a chilly, damp day than a steaming bowl of potato leek soup; and conversely, few things are as delicious and refreshing on a hot, sweaty day than a bowl of ice cold vichyssoise.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h25m
Yield 6
Number Of Ingredients 9
Steps:
- Melt butter in soup pot over medium-high heat. Add leeks and salt; cook until leeks begin to wilt. Reduce heat to medium or medium-low and cook until soft and almost pastelike, 30 to 40 minutes.
- Place potatoes in the pot; add chicken broth. Adjust heat so mixture simmers slowly. Cook until potatoes are soft, about 30 minutes. Puree mixture with an immersion blender or in batches in a blender. Whisk in heavy cream and creme fraiche. Heat over medium heat. Add more salt, if needed, and cayenne pepper. Do not boil.
- Serve with a drizzle of creme fraiche and a sprinkle of chopped chives.
Nutrition Facts : Calories 424.3 calories, Carbohydrate 35.4 g, Cholesterol 104.3 mg, Fat 30.5 g, Fiber 3.6 g, Protein 5.8 g, SaturatedFat 18.8 g, Sodium 1171.3 mg, Sugar 5.7 g
POTATO LEEK SOUP (VICHYSSOISE)
Steps:
- In large pot melt butter. Add leeks and cook over medium heat, stirring occasionally. Add potatoes and season with salt and pepper. Add water and bring to a simmer. Cook until vegetables are tender. Place 3/4 of soup into a blender and puree, return to pot and stir in cream. Serve hot or cold.
VICHYSSOISE (POTATO LEEK SOUP)
I was introduced to this dish almost 30 years ago. It's still the only version (slightly different than others posted here) that I make. Very easy to put together, and superb comfort food. Even DH, that doesn't like onions nor leeks, loves this soup. I've always used cream, but I'm sure it would be just as good with lower fat milk. While we prefer it served warm, chilled is also delicious.
Provided by Diana 2
Categories One Dish Meal
Time 2h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot, saute leeks and onions in butter until soft.
- Add broth and water. Bring to a boil. Add potatoes and cook until quite soft.
- Blend until smooth. This can be done in the same pot with a stick blender, or transfered to a traditional blender and pureed.
- Return the blended mixture to the pot (if you've used the traditional blender) and add the cream. Season to taste with salt and pepper.
- Heat on medium/low for 1-1/2 hours.
Nutrition Facts : Calories 381.9, Fat 14.5, SaturatedFat 8.6, Cholesterol 41, Sodium 680.8, Carbohydrate 53.1, Fiber 6.2, Sugar 6.1, Protein 12.1
VICHYSSOISE (LEEK AND POTATO SOUP)
Make and share this Vichyssoise (Leek and Potato Soup) recipe from Food.com.
Provided by alleycatb
Categories Lunch/Snacks
Time 35m
Yield 8 cups, 5 serving(s)
Number Of Ingredients 11
Steps:
- saute onions and leeks in butter for a few minutes until tender.
- add thinly sliced potatoes and stock.
- simmer till potatoes are cooked,.
- remove from heat.
- add cream
- blend or mash if you like.
- add mace salt and white pepper
- serve topped with the optional chives or water cress.
- OR chill in freezer or fridge
- add cucumber and chives and serve.
Nutrition Facts : Calories 393.2, Fat 22, SaturatedFat 12.8, Cholesterol 71, Sodium 343, Carbohydrate 41.1, Fiber 4.2, Sugar 7.5, Protein 9.7
VICHYSSOISE
This chilled velouté is made with humble ingredients, but with a little technique, the leeks, potato, and silky crème fraîche come together for a bowl of pure luxury. Though its namesake is the spa town of Vichy, France, the cold version of this potato soup was invented at the Ritz-Carlton Hotel in New York City.
Provided by Daniel Boulud
Categories main-dish
Time 1h50m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Melt butter in a stockpot over medium heat. In a second stockpot over low heat, warm the chicken stock. Meanwhile, slice the white parts of the leeks in half lengthwise; then thinly slice. Trim and thinly slice celery. Add leeks and celery to the melted butter; gently sweat until translucent, 7-8 minutes, adding a pinch of salt halfway through. Make sure the vegetables do not take on any color.Meanwhile, slice potatoes lengthwise into 4 wedges, then roughly dice into 1-inch chunks. When the leeks and celery are translucent, add warmed stock, followed by the potatoes.
- Make a sachet: Lay a square of cheesecloth large enough to fit the herbs on a flat surface. Place thyme, parsley, bay leaf, and garlic in the middle; then wrap into a bundle and tie with butcher's twine. Submerge the sachet in the soup and simmer, uncovered, until potatoes are soft, 15-20 minutes.
- When a fork easily pierces a potato, the soup is ready to be blended. First, remove the sachet. Then use a ladle to remove 1½ cups of broth; set aside. Carefully add the rest of the soup to a blender and cover. Blend, beginning on low speed, then slowly increasing to high speed. When the soup is pale and completely puréed, turn off the blender and add crème fraîche. Cover and continue blending on high speed to a light, smooth texture. Test the thickness, then add some of the reserved broth as necessary to thin the soup, and blend again. Set aside the remaining broth.
- Strain the soup (optional): In a large bowl filled with ice, chill a second bowl large enough to hold the soup. Strain the soup through a chinois or fine-mesh strainer into the chilled bowl; use the back of a ladle to help push the soup through the strainer. The vichyssoise will have a syrupy texture when it's warm, but it will become thicker and more velvety as it chills in the bowl. Let cool for 1 hour.
- When the vichyssoise is chilled, strain more reserved broth into the soup as needed to thin to desired consistency; stir well to combine. Ladle into a bowl. Shape quenelles of crème fraîche (optional): Pass about a tablespoon of crème fraîche back and forth between two spoons, smoothing and shaping it until you have formed an egg-shaped dollop, or "quenelle." Garnish each bowl with a quenelle of crème fraîche and several chive batons before serving.
VICHYSSOISE (POTATO-LEEK) BREAD
Vichyssoise is a potato leek soup puree that is usually eaten chilled but is delicious hot or cold. Since the ingredients (potatoes, leeks, onions) are all good in bread, I combine them here to make two loaves . I like it a lot and hope you do too. To make the bread, first you make the soup.
Provided by Red_Apple_Guy
Categories Yeast Breads
Time 1h15m
Yield 2 1.5 lb loaves, 24 serving(s)
Number Of Ingredients 10
Steps:
- Cook leeks and onions in the butter until wilted and translucent.
- Add chopped potatoes, salt and water or broth. Simmer 20 - 40 minutes until potatoes are tender and remove from heat.
- Puree using an immersion blender or in batches in a blender - carefully. A fine puree is not necessary for making the bread.
- Cool to 75 F and add the creams. Pour into the mixing bowl.
- Add flour and top with the yeast. Mix well with wooden spoon or with a paddle attachment in a mixer. Once mixed, let rest 5 minutes.
- Knead by hand or using a dough hook for 8 minutes until smooth. While kneading, adjust liquids or flour to get a tacky but not sticky dough. Turn the dough out onto counter and stretch into a rectangle. Fold the dough letter-style, top downward, bottom upward, then the sides to the middle until a package is formed. Roll into a ball.
- Place in an oiled bowl or container hopefully with straight sides so that you can tell when the dough has doubled in size.
- After 20 minutes, do another strech and fold and return to bowl. It should take 40 to 45 minutes to double in size at 75°F
- Divide into two even portions and roll into cylinders and place each in oiled 8" x 4" loaf pans .
- While rising about 30 minutes to double in volume, heat oven to 375°F.
- Bake for 30 minutes until 190F - 200F internally and sounds hollow when thumped.
Nutrition Facts : Calories 123.4, Fat 1.6, SaturatedFat 0.8, Cholesterol 3.5, Sodium 102.7, Carbohydrate 23.3, Fiber 1.1, Sugar 0.4, Protein 3.6
LEEK & POTATO VICHYSSOISE (SOUP)
Based upon Joy of Cooking's recipe with a few minor adaptations. This recipe is gluten-free. It can be made dairy free by substituting margarine for the butter and either omitting the cream or substituting almond/cashew cream.
Provided by LawyerMom
Categories Potato
Time 45m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Prepare leeks by trimming off the tough, dark green leaves and the bottom of the root. Then cut length-wise and wash in between each leaf, as dirt deposits can gather deep inside the leek. Then, thinly slice.
- Melt butter in a soup pot over low-medium heat.
- Add sliced leeks, stirring occasionally. Cook until leeks are tender, but not browned. This may take 15-20 minutes.
- Add sliced potatoes and chicken or vegetable stock. If using vegetable stock, you may add a little powdered chicken stock mix to enhance the flavor. Stir.
- Bring mixture to a boil, then reduce heat and cook until potatoes are tender.
- Once potatoes are tender, you can puree the mixture using a hand blender in the same pot or by doing batches in a blender. If you want a very fine texture, put the mixture through a sieve after pureeing.
- Add cream, salt (optional), pepper, basil, and paprika. You can thicken the mixture by adding a tablespoon or two of flour or corn starch. You can thin the mixture by adding more water or stock. This depends upon your preferred texture and consistency.
- Reheat gently to serve warm or hot. Or you can serve very cold with cut chives as garnish. Enjoy!
Nutrition Facts : Calories 671.7, Fat 43.3, SaturatedFat 25.7, Cholesterol 136.3, Sodium 630, Carbohydrate 59.1, Fiber 6, Sugar 9.1, Protein 14.3
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
CHILLED POTATO AND LEEK SOUP - VICHYSSOISE
Most recipes for chilled potato soup have lots and lots of heavy cream thus fat. This recipe is very simple to put together and very low in fat. As it chills it becomes super thick and creamy. After having tried this both chilled and at room temperature, I highly recommend room temperature. The recipe is from William-Sonoma Essentials of Healthy Cooking.
Provided by PaulaG
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a heavy saucepan, over medium-high heat, combine the leeks, green onions and 1/2 cup of the chicken stock.
- Bring to a boil, reduce heat to low, cover and cook until the vegetables have wilted and begin to soften, approximately 8 minutes.
- Add the diced potatoes and remaining 2 1/2 cups chicken stock, replace the cover and cook until vegetables are very soft, 20 to 25 minutes.
- Remove from heat, uncover and allow the soup to stand for 15 minutes to cool slightly; stir in the butter.
- Very carefully transfer the hot vegetable mixture to blender container, puree until very smooth and in several batches if needed.
- Season with salt and pepper; allow the soup to cool to room temperature before placing in the refrigerator.
- When cool, cover and place in refrigerate until well chilled, 3 to 4 hours or serve at room temperature; adjusting seasoning if needed.
- To serve, divide into individual serving bowls and garnish with some of the reserved green onion tops that have been thinly sliced.
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