Vichyssoise

Name: Vichyssoise
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 4 Tbsps butter; 946 milliliters sliced leeks, cleaned (see How to Clean Leeks), white and pale green parts only (from about 4 large leeks); 1 medium onion, chopped or sliced; 907 grams Yukon gold potatoes, peeled and chopped; 1 liters water (vegetarian option), or chicken stock; 2 teaspoons Kosher salt (more to taste); 118 milliliters sour cream; 118 milliliters heavy whipping cream; 1 serving Chopped fresh chives for garnish

Vichyssoise is a gluten free and lacto ovo vegetarian recipe with 6 servings. One serving contains 391 calories, 12g of protein, and 22g of fat. This recipe covers 20% of your daily requirements of vitamins and minerals. Head to the store and pick up butter, yukon gold potatoes, onion, and a few other things to make it today. It works well as a side dish. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. Vichyssoise, Vichyssoise, and Vichyssoise are very similar to this recipe.

Instructions

Heat butter until it begins to brown: In a large (6-quart) pot, heat the butter on medium high heat until it melts and foams up. Continue to heat until the foam subsides a little and the butter just begins to brown.

Ingredients you will need

Butter

Equipment you will use

Pot

Sauté leeks and onions: Immediately toss in the sliced leeks and onions. Stir to coat with the butter. Cook for several minutes, reducing the heat to medium if necessary, until the leeks and onions are translucent and wilted.

Ingredients you will need

Butter

Onion

Leek

Add potatoes, water or stock, salt, bring to simmer:

Ingredients you will need

Potato

Stock

Water

Salt

Add the chopped potatoes, salt, and water or stock. Bring to a boil, reduce to a simmer. Cook, partially covered for 30-40 minutes, until the potatoes are completely cooked through.

Ingredients you will need

Potato

Stock

Water

Salt

Remove from heat.

Purée until smooth: Purée using an immersion blender or working in batches, blend in a blender. (Careful! With hot liquids only fill the blender 1/3 of the way full, and hold the blender top on with your hand while blending.) Purée until completely smooth.

Equipment you will use

Immersion Blender

Blender

If you want an even smoother soup, you can take the extra step of pressing the purée through a sieve with a rubber spatula.

Ingredients you will need

Soup

Equipment you will use

Spatula

Sieve

Cool and stir in sour cream and whipped cream: Allow to cool a bit before stirring in the sour cream and whipped cream. Allow to cool completely and chill in the refrigerator. The soup should be served just below room temperature (maybe 65°F or 18°C). If it is too cold, it won't taste as good.

Ingredients you will need

Whipped Cream