Add a splash of white … Chilled soups were invented for hot days like these. also, where’s the nutmeg? Cook, partially covered for 30-40 minutes, until the potatoes are completely cooked through. Try it for yourself with chicken and taste the change. It is better the next day, giving the flavors time to meld. EXCELLANT!!! Split the leeks lengthwise and wash thoroughly to remove all traces of grit and sand for which leeks are notorious. Delicious!!! P.S. They can actually be dangerous. and of course, my dogs were waiting to be given their share too. Melt butter in heavy skillet over medium-high heat. Making this for lunch today, because it’s really hot now in central Florida!! With hot liquids only fill the blender 1/3 of the way full, and hold the blender top on with your hand while blending.) Vichyssoise, or cold potato leek soup, is a simple and incredibly delicious soup that I first experienced when Karl and I were still living in Japan. Using half and half instead of heavy cream, processed potatoes instead of fresh, or canned chicken broth instead of homemade will ruin this dish. Greetings from Slovakia. 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. I altered it based on the recipe I had from my mother. My first taste of vichyssoise was on my honeymoon in Aruba 27 years ago. Using golden potatoes does make a difference. One thing to add that gives it an extra kick is Gold caviar! 4 Purée until smooth: Purée using an immersion blender or working in batches, blend in a blender. Peel the potatoes. Happiness all around, thanks to soup-making ! Place leeks, shallots, and oil in a Dutch oven over medium-low. © 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 Vichyssoise makes a great starter for a company dinner because it can be made ahead of time and served whenever you wish. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Sorry, our subscription service is unavailable. I’ll try it this weekend. The fact that it is served cold makes it a bit exotic and this will probably please your guests. If necessary, thin with water, and season with salt. It was served in a ice bowl, and I believe the chef dropped the entire salt container in his pot of soup. I have been a regular visitor of this web site for years now and this recipe is a true gem. Vichyssoise is like the less fancifully-named potato leek soup, but with a bit more oomph (and more cream). If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Add the onion and leek and cook until softened - about 10-15 minutes on a low heat. …and yes, many are scared to skin the feet but they do come off easily, like socks! That's the subtlety 'under' the potatoes and leeks that makes Vichyssoise - Vichyssoise LOL!! Please do not use our photos without prior written permission. I’ve got the leeks and potatoes just waiting for this recipe to show up. Followed it exactly served it cold with a nice Caesar salad as another reveiwer suggested. I’m delighted that your patient likes it so much. I should know because, until recently, I lived there, and as recently as 3 weeks ago I was enjoying a big bowl of Vichysoise with my French family, in a popular bistro in Montmartre, Paris, where it was simply on menu as ”Le potage du jour, orsoup of the day . Sign up for the Top Pick Of The Week to get a product review, recipe and cooking video by … I am from Bangalore,India where Western cooking is well-known.I love leek and potato soup so much and first learnt it from Adele Davis’ famous cook book which I got as a gift from my husband , who was Manager of a book store. 1. Your comment may need to be approved before it will appear on the site. 2. Serve garnished with chopped fresh chives. Elise is a graduate of Stanford University, and lives in Sacramento, California. The soup is really easy to make, doesn’t use a lot of ingredients, and lasts for days. And yes, it can be bland, which is why the French often use herbs when making it. It's called Vichyssoise and it's a beaut... Ready for the easiest and most awesome cold soup ever? 3. In a large saucepan, heat the olive oil over medium heat. Have these ingredients delivered or schedule pickup SAME DAY! Thank you for this recipe! Yikes. Garnish with chopped chives or parsley. Hello! Wonderful, Arlyne, thank you so much for your comment! that’s how I learned to make it in cooking school, and it’s a wonderful addition. Send the mixture through a food processor or blender, let cool, then chill in the … This classic is elegant in its simplicity but the choice of ingredients is critical. Serve cold or warm. And I did use the crank-type food mill but it took a long time and required constant scraping of the food down into the blades, so I can understand why all recipes, including this one, specify a blender and not a crank-operated mill. If the soup appears, it is simply presented as a chilled potato soup. It was delicous cold. Thank you for filling out more of the history of this fabulous soup Christiane! Step 2 Add potatoes, stock, and bay leaves; bring to a boil over high. When those chefs became jobless after the revolution and the aristocracy had either been guillotined or fled the country, they began opening their own bistrots and restaurants, serving dishes such as this to the commoners. I’m wondering whether the potato-leek base could be frozen, then the dairy added to the thawed base before serving? Continue to heat until the foam subsides a little and the butter just begins to brown. Please try again later. Add more pepper and salt as needed to your taste. 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