Taro Vichyssoise With Lovage Miso Purée Recipes

VICHYSSOISE

Vichyssoise image

Vichyssoise is a creamy and smooth soup made from potatoes and leeks. Traditionally served chilled, it can be enjoyed hot too if the season calls for a warming soup instead. Serve it as the first course in an elegant luncheon or as your main meal with a green salad on the side.

Provided by Riley Wofford

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 1h10m

Yield Serves 8 to 10

Number Of Ingredients 9

Ingredients

4 tablespoons unsalted butter
4 pounds leeks (8 to 10 medium), white and light green parts sliced
Kosher salt and freshly ground black pepper
2 pounds russet potatoes (3 to 4 medium), peeled and cut into 1/2-inch pieces
4 cups low-sodium chicken broth, plus more as needed
1 1/2 cups heavy cream, plus more for serving
1 cup whole milk
Pinch of freshly grated nutmeg
Chopped fresh chives, for serving

Steps:

Melt butter in a large saucepan over medium-low heat; add leeks and season with salt. Cook, stirring occasionally, until leeks are very soft, 8 to 10 minutes. Stir in potatoes, broth, and 1 cup water; season with salt. Bring to a boil, then reduce heat and simmer until potatoes are very tender, 20 to 25 minutes.
Working in batches, transfer mixture to a blender and purée until smooth, adding more liquid as needed. Transfer to a large bowl; whisk in 1 cup cream, milk, and nutmeg; season with salt.
Cover and refrigerate until cold, at least 4 hours and up to 2 days. Stir in remaining 1/2 cup cream, then ladle into bowls and serve drizzled with more cream. Sprinkle with chives and pepper before serving.

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

Ingredients

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

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