This elegant Chive Vichyssoise is a classic summer favorite that offers a refreshing change from hot soups. The base consists of gently sautéed leeks and onions, simmered with starchy potatoes until tender, then blended into a silky smooth puree. The richness of the margarine and the subtle sweetness of the vegetables are perfectly balanced by the tang of buttermilk and the sharp, grassy notes of fresh chives. ItâÂÂs a comforting yet light dish that feels luxurious but is surprisingly simple to prepare. Ideal for potlucks, summer dinners, or as a sophisticated starter, this soup improves as it chills, allowing the flavors to meld beautifully.
Chive Vichyssoise
Description
This elegant Chive Vichyssoise is a classic summer favorite that offers a refreshing change from hot soups. The base consists of gently saut&# 195;©ed leeks and onions, simmered with starchy potatoes until tender, then blended into a silky smooth puree. The richness of the margarine and the subtle sweetness of the vegetables are perfectly balanced by the tang of buttermilk and the sharp, grassy notes of fresh chives. ItâÂÂs a comforting yet light dish that feels luxurious but is surprisingly simple to prepare. Ideal for potlucks, summer dinners, or as a sophisticated starter, this soup improves as it chills, allowing the flavors to meld beautifully.Ingredients
Directions
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Melt the margarine in a large heavy saucepan over medium heat.
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Add the chopped onion, leek, and celery, cooking uncovered while stirring occasionally until the vegetables are soft and translucent, about 6-8 minutes. Do not let them brown.
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Add the peeled and diced potatoes to the saucepan.
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Pour in the chicken broth, stirring to combine, and bring the mixture to a boil.
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Reduce the heat to low, cover, and simmer until the potatoes are fork-tender, approximately 20 minutes.
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Carefully transfer the soup to a blender or food processor in batches, pureeing each batch for about 30 seconds until completely smooth.
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Return the pureed soup to the saucepan (or a clean bowl) and stir in the buttermilk, minced chives, lemon juice, and hot red pepper sauce.
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Cover the soup and refrigerate for at least 2 hours, or until thoroughly chilled.
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Before serving, taste and adjust seasoning if needed; thin with additional cold buttermilk if a lighter consistency is desired.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 90.5kcal
- % Daily Value *
- Total Fat 2.7g5%
- Saturated Fat 0.8g4%
- Cholesterol 0.0mg0%
- Sodium 61.4mg3%
- Total Carbohydrate 15.1g6%
- Dietary Fiber 2.4g10%
- Sugars 3.0g
- Protein 1.9g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
