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Vichyssoise

Vichyssoise recipe image
This elegant Vichyssoise offers a silky, refreshing contrast to hot soups, making it perfect for warm summer evenings or as a sophisticated starter. The dish combines the earthy sweetness of leeks and potatoes with the rich creaminess of half-and-half and whipping cream. Slowly simmered and then thoroughly chilled, the flavors meld into a smooth, velvety texture that is both comforting and light. It pairs beautifully with crusty bread or a simple salad. While traditionally served cold, the base soup can also be enjoyed warm during cooler months. This recipe yields a generous batch, ideal for meal prep or entertaining guests with minimal last-minute effort.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 154.1
Description
This elegant Vichyssoise offers a silky, refreshing contrast to hot soups, making it perfect for warm summer evenings or as a sophisticated starter. The dish combines the earthy sweetness of leeks and potatoes with the rich creaminess of half-and-half and whipping cream. Slowly simmered and then thoroughly chilled, the flavors meld into a smooth, velvety texture that is both comforting and light. It pairs beautifully with crusty bread or a simple salad. While traditionally served cold, the base soup can also be enjoyed warm during cooler months. This recipe yields a generous batch, ideal for meal prep or entertaining guests with minimal last-minute effort.
Ingredients
  • 4 tablespoon Butter or margarine
  • 4 Leeks; mostly white part
  • 1 Onion; chopped
  • 4 cups Water
  • 4 cups Chicken broth
  • 2.5 tablespoon Flour
  • 1 Salt, white pepper
  • 4 Potatoes; peeled and cubed
  • 1 cup Whipping cream
  • 2 cups Half and half
  • 1 Chopped chives
Directions
  1. 1
    Melt 1 tablespoon of butter in a large pot or kettle over medium heat.
  2. 2
    Add the chopped leeks and onion to the pot.
  3. 3
    Cook the vegetables until they are tender but not browned, stirring occasionally.
  4. 4
    Add the water and chicken broth to the pot and bring the mixture to a boil.
  5. 5
    In a small bowl, knead the flour into the remaining 3 tablespoons of butter to form a smooth paste.
  6. 6
    Stir the butter-flour paste into the boiling liquid using a wire whisk to blend well and prevent lumps.
  7. 7
    Season the soup to taste with salt and white pepper.
  8. 8
    Add the peeled and cubed potatoes to the pot.
  9. 9
    Reduce the heat and simmer the soup until the potatoes are soft and cooked through.
  10. 10
    Press the cooked soup through a sieve to remove any lumps and ensure a smooth texture.
  11. 11
    Allow the soup to cool to room temperature.
  12. 12
    Stir in the whipping cream and half and half.
  13. 13
    Chill the soup thoroughly in the refrigerator until cold.
  14. 14
    Ladle the cold soup into bowls and top each serving with a sprinkling of chopped chives.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 154.1kcal
% Daily Value *
Total Fat 10.4g16%
Saturated Fat 3.3g17%
Cholesterol 0.0mg0%
Sodium 193.8mg9%
Total Carbohydrate 14.1g5%
Dietary Fiber 1.8g8%
Sugars 5.0g
Protein 1.7g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegetarian version, substitute chicken broth with vegetable broth.

Vichyssoise tastes best when made a day ahead, allowing the flavors to meld fully.

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Re-chill before serving if it has been out.

If the soup is too thick after chilling, thin it with a little extra milk or cream.

Ensure leeks are washed thoroughly to remove any sand trapped between the layers.

Keywords: vichyssoise, leek, potato, cold soup, cream soup, french cuisine, vegetarian, chilled soup, summer soup, appetizer, blender, chives, potato leek soup, refrigerator soup, smooth soup, comfort food, dinner party, meal prep, easy soup
Read it online: https://www.chefs-mate.com/recipe/vichyssoise-2/