Italian Vichyssoise Recipes

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VICHYSSOISE



Vichyssoise image

The finest of all cold soups--and the very best thing invented in the USA! This wonderful, smooth soup can be garnished with a very few finely chopped chives. The chef at the Algonquin (where the soup originated) now sprinkles a very little curry powder, and provided it is a VERY little this can be very pleasant. Enjoy.

Provided by Derek Parker

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 5

Number Of Ingredients 8

2 leeks, chopped
1 onion, chopped
2 tablespoons unsalted butter
¾ cup thinly sliced potatoes
2 ⅓ cups chicken stock
salt to taste
ground black pepper to taste
1 ⅛ cups heavy whipping cream

Steps:

  • Gently sweat the chopped leeks and the chopped onion in butter or margarine until soft, about 8 minutes. Do NOT let them brown.
  • Add potatoes and stock to the saucepan. Salt and pepper to taste; do not overdo them! Bring to the boil, and simmer very gently for 30 minutes.
  • Puree in a blender or food processor until very smooth. Cool. Gently stir in the cream before serving.

Nutrition Facts : Calories 280.9 calories, Carbohydrate 13.1 g, Cholesterol 87.9 mg, Fat 24.8 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 15.3 g, Sodium 478.4 mg, Sugar 3 g

VICHYSSOISE



Vichyssoise image

Provided by Alton Brown

Categories     appetizer

Time 1h25m

Yield serves up to 12 as an opening course, 6 as a main course

Number Of Ingredients 10

2 tablespoons unsalted butter
4 medium or 3 large leeks, white and light green parts only, split down the middle and cut into thin half-moons
1/4 cup fresh celery leaves, picked but not chopped
1 1/2 teaspoons kosher salt
1 1/2 pounds potatoes (a mixture of russets and white or all russets), peeled, diced small and held in cold water until ready to cook
2 cups chicken broth, homemade if possible, brought to a simmer
3 cups heavy cream
1/2 teaspoon freshly ground (fine) white pepper
Salmon roe, for garnish
Dill fronds, for garnish

Steps:

  • Melt the butter in the pressure cooker pot over medium-low heat. Add the leeks, celery leaves and 1 teaspoon of the salt and cook, stirring often, until soft, approximately 8 minutes. If the leeks start to brown during this process, reduce the heat.
  • Drain the potato pieces and add to the pot along with the simmering chicken broth. Clamp on the cooker's lid, (according to the manufacturer's instructions) and bring to full pressure over high heat.
  • Once pressure is attained (there will be a loud whistle) back the heat down to medium-low, just maintaining a hissing of steam for 8 minutes.
  • Kill the heat and release the steam pressure by opening the dump valve or setting the cooker under cold, running water. When the lid can be removed, carefully transfer the mixture to a blender carafe. (If the mixture fills your carafe more than two-thirds full, work in two batches!)
  • Top the carafe with the main lid but remove the center lid so that air can escape as it heats and expands. Cover the lid tightly with a tea towel and blend on low for 1 minute before slowly increasing the speed to smoothly puree the potatoes. (Although you want to increase the speed slowly, try not to puree the potatoes too long as they could become gummy.)
  • Transfer the mixture back to the pot and whisk in the cream. Stir in the white pepper. Taste and adjust the seasoning (I always need the rest of the salt). Chill thoroughly then serve garnished with a small spoonful of the roe and dill fronds.
  • Tightly covered, the vichyssoise will keep a week in the refrigerator. The soup can also be frozen in ice-cube trays then kept in freezer bags for up to three months.

CLASSIC VICHYSSOISE



Classic Vichyssoise image

Very simple recipe that tastes great. What could be better? Serve cold or warm.

Provided by 2doulas

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 4

Number Of Ingredients 10

1 tablespoon butter
3 leeks, bulb only, sliced into rings
1 onion, sliced
5 potatoes, peeled and thinly sliced
salt and pepper to taste
¼ teaspoon dried thyme
½ teaspoon dried marjoram
1 bay leaf
5 cups chicken broth
¼ cup heavy whipping cream

Steps:

  • 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.

Nutrition Facts : Calories 334.1 calories, Carbohydrate 59.1 g, Cholesterol 28 mg, Fat 8.9 g, Fiber 7.6 g, Protein 7 g, SaturatedFat 5.4 g, Sodium 56.6 mg, Sugar 5.9 g

ITALIAN VICHYSSOISE



Italian Vichyssoise image

Provided by Giada De Laurentiis

Time 2h17m

Yield 4 (1-cup servings)

Number Of Ingredients 13

3 tablespoons extra-virgin olive oil
2 large or 4 small shallots, thinly sliced
3/4 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
2 cloves garlic, minced
1 1/2 pounds (about 2 medium) russet potatoes, peeled and cut into 3/4-inch pieces
3 cups low-sodium chicken broth
1 cup arugula
1/2 cup mascarpone, at room temperature
2 (1/2-inch thick) slices sourdough or multi-grain bread, cut into 1/2-inch cubes
2 tablespoons extra-virgin olive oil
1/4 teaspoon kosher salt
8 cherry or grape tomatoes, quartered

Steps:

  • For the soup: In a large saucepan or Dutch oven, heat the oil over medium heat. Add the shallots and season with a pinch of salt and pepper. Cook, stirring frequently, until tender, about 3 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the potatoes, chicken broth, and arugula. Bring to a boil. Reduce the heat, cover, and simmer until the potatoes are very tender, about 15 minutes. In batches, ladle the mixture into a blender or food processor and blend until smooth. Return the soup to the saucepan and whisk in the cheese, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Let the soup cool to room temperature, about 30 minutes. Refrigerate for at least 1 hour until ready to serve. Before serving, adjust the seasoning with salt and pepper, to taste.
  • For the croutons: Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
  • In a small bowl, toss together the bread, oil, and salt until coated. Spread in a single layer on a small baking sheet. Bake until golden, 10 to 12 minutes. Cool for 10 minutes.
  • To serve: Ladle the soup into small bowls. Garnish with croutons and cherry tomatoes.

ANTHONY BOURDAIN'S LES HALLES VICHYSSOISE



Anthony Bourdain's Les Halles Vichyssoise image

This is an adopted recipe that I have not yet tried. The original chef comments: "I grew up on this wonderful cold soup, and when my Grandmother passed away, the recipe went with her, until I got Anthony Bourdain's wonderful cookbook, "Anthony Bourdain's Les Halles Cookbook". This is so close to the Vichyssoise I loved, and you will too!"

Provided by Ms B.

Categories     Potato

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 8

4 tablespoons butter
8 leeks, white part only, cleaned and thinly sliced
2 medium potatoes, cut into small cubes
2 cups chicken stock
2 cups heavy cream
4 fresh chives, finely chopped
1 pinch nutmeg
salt and fresh pepper

Steps:

  • I a large, heavy bottom pot, melt butter over medium-low heat. Once butter is melted, add the leeks and sweat for 5 minutes, making sure they do not take on any color.
  • Add potatoes and cook for a minute or two, stirring a few times.
  • Stir in the chicken broth and bring to a boil.
  • Reduce heat to a simmer. Cook on low heat, gently simmering for 35 minutes, or until the leeks and potatoes are very soft. Allow to cool for a few minutes.
  • Slowly, and in SMALL batches, puree the soup at a high speed in the blender. Do this bit by bit, never filling the blender too high. Make sure the benders lid is on, and lean on the top when you turn on. If not the burn you will get is awful, and a most frequent accident in even professional kitchens.
  • Return soup to the cooking pot and whisk in cream and nutmeg. Season with salt and pepper. Return to a boil, reduce to simmer and cook 5 minutes. If you want to thin soup out, add more broth, if needed.
  • Transfer soup to the mixing bowl an chill over the ice bath, stirring occasionally. When soup is at Room temperature, and only at room temperature, cover in plastic wrap and put into the refrigerator to cool.
  • Check seasoning, sprinkle with chives and serve in chilled bowls.
  • This soup DOES get better over time. Keep covered with plastic, not foil in the refrigerator, or it will pick up other tastes.

VICHYSSOISE



Vichyssoise image

Categories     Soup/Stew     Milk/Cream     Blender     Potato     Leek     Chill     House & Garden

Yield Serves 6

Number Of Ingredients 9

2 cups finely diced raw potatoes
4 tablespoons butter
6 leeks, cleaned and cut into 1 inch pieces
3 cups chicken bouillon
1 teaspoon salt
1/2 teaspoon freshy ground black pepper
a dash of nutmeg
11/2 to 2 cups sour cream or heavy cream
Chopped chives

Steps:

  • Cook the potatoes in salted water to cover until just tender. Melt the butter in a skillet and cool the leeks gently, tossing them lightly, for a few minutes. Add the chicken bouillon and bring to a boil. Lower the heat and simmer the leeks until tender. Add the potatoes to the leeks and the broth and season to taste with salt, papper and nutmeg. Put this mixture in the blender (you will need to blend it in two lots) and blend for 1 minute, or until smooth. Chill. When ready to serve, mix in sour cream or heavy cream. Garnish with chopped chives.

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