-
-
My review
Classic Vichyssoise
23
2doulas
"Very simple recipe that tastes great. What could be better? Serve cold or warm."
Added to shopping list.
Go to shopping list.
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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 4760 Ratings
-
-
-
-
-
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...
Most helpful
Most positive
Least positive
Newest
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-...
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...
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...
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.