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Vichyssoise

Vichyssoise recipe image
This elegant chilled soup offers a velvety smooth texture with the delicate sweetness of leeks and the comforting heartiness of potatoes. Rich with cream and half-and-half, it provides a luxurious mouthfeel that is perfect for refreshing summer lunches or as a sophisticated starter. The combination of white pepper and fresh chives adds a subtle aromatic kick without overpowering the natural flavors. Ideal for entertaining or a light meal, this vegetarian dish can be made ahead of time to allow flavors to meld. It is a timeless favorite that balances richness with freshness.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 154.1
Description
This elegant chilled soup offers a velvety smooth texture with the delicate sweetness of leeks and the comforting heartiness of potatoes. Rich with cream and half-and-half, it provides a luxurious mouthfeel that is perfect for refreshing summer lunches or as a sophisticated starter. The combination of white pepper and fresh chives adds a subtle aromatic kick without overpowering the natural flavors. Ideal for entertaining or a light meal, this vegetarian dish can be made ahead of time to allow flavors to meld. It is a timeless favorite that balances richness with freshness.
Ingredients
  • 4 tablespoon Butter or margarine
  • 4 Leeks; mostly white part
  • 1 cup Onion, chopped
  • 4 cup Water
  • 4 cup Chicken broth
  • 2.5 tablespoon Flour
  • 4 Potatoes, peeled and cubed
  • 1 cup Whipping cream
  • 2 cup Half and half
  • 1 bunch Chopped chives
  • 1 to taste Salt
  • 1 to taste White pepper
Directions
  1. 1
    Melt 1 tablespoon of butter in a large kettle or pot over medium heat.
  2. 2
    Add the chopped leeks and onion to the pot.
  3. 3
    Cook the leeks and onion until 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 remove lumps.
  7. 7
    Season the mixture 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 until the potatoes are soft and easily pierced with a fork.
  10. 10
    Press the soup through a fine-mesh sieve to remove solids and create a smooth consistency.
  11. 11
    Allow the strained soup to cool completely.
  12. 12
    Stir in the whipping cream and half-and half.
  13. 13
    Chill the soup thoroughly in the refrigerator until cold.
  14. 14
    Top each serving with a sprinkling of chopped chives before serving.

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.

Ensure the soup is completely cooled before adding the cream to prevent curdling.

Chilling the soup for several hours or overnight enhances the flavor integration.

Use white pepper to maintain the creamy white color of the soup.

Keywords: vichyssoise, chilled soup, leek soup, potato soup, french soup, vegetarian, cream soup, summer soup, leeks, potatoes, chives, white pepper, blended soup, chilled, appetizer, vegetarian soup, classic, smooth, rich, comfort food
Read it online: https://www.chefs-mate.com/recipe/vichyssoise-4/