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My review
Classic Vichyssoise
6
2doulas
"Very simple recipe that tastes great. What could be better? Serve cold or warm."
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Ingredients
servings 334Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In a large stock pot melt butter over low heat. Add leeks and onion, cover, and cook for 10 minutes.
- Add potatoes and season with salt and pepper. Add thyme, marjoram, bay leaf and stir well. Cover pot and continue to cook for 12 minutes.
- Add chicken stock and bring to a boil, reduce heat and cook, partially covered for 30 minutes.
- Puree soup in blender or food processor and cool.
- Prior to serving add cream. If you are serving this soup warm you need to reheat the soup slowly so that the cream does not change consistency.
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Reviews
Read all reviews 5063 Ratings
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Most helpful positive review
3/17/2008
This classic is elegant in its simplicity but the choice of ingredients is critical. Avoid any temptation to substitute lower quality, pre-processed or packaged ingredients for the sake of time...
Most helpful critical review
7/17/2009
me and my family thought this soup was ok. but it was soooooo thick it was like gravy!! i had to add a TON of water to even get it to a soup consistency. it tasted really good though just way to...
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3/17/2008
This classic is elegant in its simplicity but the choice of ingredients is critical. Avoid any temptation to substitute lower quality, pre-processed or packaged ingredients for the sake of time...
10/13/2006
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. After the puree stag...
8/19/2007
This was a great recipe for potato leek soup! The only change I would make is to add some garlic to the leeks next time. I also haven't added the cream yet, because it is cooling, and I'm not ...
9/4/2010
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. Eesh! Nor is it served h...
8/12/2011
Just a note about the history and uses of this basic recipe... Most people believe the chef who invented vichyssoise was French, working in America; his name was Louis Diat, working at the Ritz-...
7/10/2008
EXCELLANT !!! I too, used fresh thyme I have a nice kitchen herb garden... Followed it exactly, served it cold with a nice Caesar salad, as another reveiwer suggested. Wonderful on a hot day, in...
10/6/2008
Our favorite French restaurant had Vichyssoise as the soup d'jour couple of nights ago. I loved it so much that it inspired me to make my own. This recipe was easy to follow and the soup came...
2/8/2008
This soup was down right elegant!!! I followed the recipe exactly, except that I had fresh thyme, that needed using, so I used 1/2 tsp of that. I tried some at room temperature and then gently ...
4/14/2008
I served this cold in shot glasses at my french themed coctail party. It was delicous cold. I had the leftovers hot with a salad and bread. YUMMY.