What is Vichyssoise?
It is a French term for a thick creamy potato soup flavored with leeks
and onions, usually served cold,
though I prefer to serve mine heated.
Leeks
should be cleaned well since dirt collects in their leaves as they grow up
through the soil.
Simply cut off the roots of the leek, trim away any dried leaves then make one lengthwise
cut down the stalk and
clean under cold running water.
Although they are commonplace in Europe, they can be difficult to find
here. If you can not find them substitute white onion.
this
is an easy
Vichyssoise potato leek soup recipe everyone loves, even children like it...
a 'snap' to make..
it has an excellent flavor with a creamy smooth texture..
Vichyssoise can be made in advance.
For this reason vichyssoise is usually my first choice for a multi-course dinner
party
it is just special!
see more of my easy
Gourmet
Soups and recipes
all with photographs
Vichyssoise
Potato Leek
Soup
source: recipe and
photograph created by Peggy Bucholz for
www.finedinings.com
2/3 cup leeks, thinly sliced, white portion only
1 small onion, sliced
2 tablespoons butter
2-1/2 cups potato, peeled, sliced thinly
2 cups chicken broth
1-1/2 cups milk
1 cup heavy cream
Salt, to taste
Snipped fresh chives
or parsley for garnish
In a saucepan over medium high heat sauté leeks and onion in butter
stirring constantly until tender, do not allow them to brown, remove any
discolored leeks or onion if necessary.
Add sliced potatoes and chicken broth to the pan, bring to a boil, cover, reduce heat and simmer for 35 minutes.
Puree
the potato leek mixture in a food processor or a blender; return to the saucepan. Add milk and cream mixing
well, add salt if needed. Cover
and refrigerate the vichyssoise.
Serve the vichyssoise potato leek mixture hot or cold. Garnish with chives or
fresh parsley.
Makes 6 to 8 servings.
Wine
recommendation: Pinot Gris; Chardonnay
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