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