-
-
My review
Vichyssoise
Derek Parker
"The finest of all cold soups--and the very best thing invented in the USA! This wonderful, smooth soup can be garnished with a very few finely chopped chives. 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. Enjoy."
Added to shopping list.
Go to shopping list.
Ingredients
servings 281Original recipe yields 5 servings (4 - 6 servings)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Gently sweat the chopped leeks and the chopped onion in butter or margarine until soft, about 8 minutes. Do NOT let them brown.
- Add potatoes and stock to the saucepan. Salt and pepper to taste; do not overdo them! Bring to the boil, and simmer very gently for 30 minutes.
- Puree in a blender or food processor until very smooth. Cool. Gently stir in the cream before serving.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 5472 Ratings
-
-
-
-
-
Most helpful positive review
8/13/2006
This was a great starting point. (Recipes exist to get ideas, not to follow.) I like vichyssoise, but am always a bit disappointed in the blandness. I added a clove of garlic and half cup of fin...
Most helpful critical review
9/7/2009
I agree that this was a great starting point. 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 ...
Most helpful
Most positive
Least positive
Newest
8/13/2006
This was a great starting point. (Recipes exist to get ideas, not to follow.) I like vichyssoise, but am always a bit disappointed in the blandness. I added a clove of garlic and half cup of fin...
7/16/2006
ok. I cheated and sampled the leek potato mixture as it was cooling. Awesome. But then I added the dairy - I used nonfat half and half - and suddenly this delicious soup became diluted, more ...
4/19/2006
try using non fat half and half instead of the cream. Works very well and cuts out a lot of calories!
5/4/2011
Oh my! Simply sumptuous! I noted that some other reviewers fiddled with the recipe by using lowfat this and nonfat that or reduced fat other. DON'T! Keep this recipe exactly how it's written! O...
8/20/2001
My first taste of Vichyssoise - excellent! Easy, straightforward recipe. Enjoyed it this warm summer afternoon with a fruit compote, fried bread fingers, and chilled Pinot Blanc, in the cool s...
5/22/2003
Just had gum surgery and my wife made this for me. Excellent. My wife even made herself a non-pureed batch without the cream and she loved it. Thanks.
8/1/2006
Mmmm delicious. It is basicly a cold leek&potato soup, but the genious of it is the idea of serving it cold. I would never have thought of that. Very nice, smooth and pleasing in the summer heat...
8/3/2006
I made this soup for my family tonight. It is VERY good!!! My husband said he would prefer it hot though. We may try it again this fall/winter that way. It is a very strong, rich soup. We ate it...
8/27/2006
I have made this five times now and love it! My husband actuallly prefers this served hot.