*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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 my guests adored. 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. Yum yum yum!
Vichyssoise is supposed to be a mild subtly flavored soup and this recipe has the perfect classic (and classy) flavor. I wanted to make the Vichyssoise I remember from my childhood but I couldn't find my mom's recipe so gave this a try. I was worried that the regular onions would change the flavor but it was perfect! As with others I adjusted the dairy; I started with half-and-half and finished with cream tasting after each addition until it was how I wanted; ended up using about 1 cup in total. I also found that it needed a bit more salt and pepper after adding the dairy; just check to be sure it meets your taste. Make it the day before you expect to serve it. Highly recommended!
Yum. Make sure you rinse the leeks well or the soup will turn out gritty (learned this the hard way). I also followed a previous review's advice and only added heavy cream to taste -- maybe 2/3 cup instead of the 1 1/8 called for. A light delicious meal for a hot summer evening.
Rating: 1 stars
I tasted it before I added the cream and it was quite bland. Didn't end up adding the cream after all as I didn't want to drown what little flavor it had.