Traditional Chilled Vichyssoise
This classic soup is made with potatoes, leeks, onions, chicken stock, and cream. Although it is usually served cold, it can also be served hot. Serve it hot and it becomes ‘potage parmentier’. Boasting a velvety texture and delicate taste, vichyssoise is a great option for a dinner party if you want to impress from the get-go. Nobody can fail to appreciate the aromatic, delicate flavors in here.
Vichyssoise is sometimes claimed to be an American dish, but many people believe the dish is traced back to France. Whichever is the case, there is no doubt there are some typical French flavors in there. We are using Yukon Gold potatoes here because round, waxy potatoes can give an unpleasant gluey texture to the soup. If you cannot get Yukon Gold, anything long-shaped (rather than round) and yellow-fleshed works. We also recommend scrubbing the leeks between the layers to get rid of any grit, because you do not want that to end up in the soup. Take a little time to prepare the leek properly and you will be glad you did.
Along the leeks, potatoes, cream, chicken stock, and onion, we are using garlic, white wine, thyme, saffron, sherry vinegar, and a bay leaf, to add delicate, aromatic flavors to the soup. You can puree it with an immersion blender in the pot or else in a food processor in batches. If you are serving it hot, warm it back up in the pot. If you prefer to serve it cold, let it cool in the pot, then chill it in the refrigerator for a couple of hours in a covered container. We like to add some snipped chives or parsley sprigs for garnish, to add color to the otherwise pale soup. Vichyssoise can be served in small portions and it is not too filling, making it an ideal appetizer before a hearty main dish.
- 4 tablespoons butter
- 2 tablespoons olive oil
- 1 finely diced yellow onion
- 10 oz finely chopped leeks
- 2 finely diced celery stalks
- 6 thinly sliced garlic cloves
- 1 cup dry white wine
- 8 cups chicken stock
- ½ teaspoon dried thyme
- ¼ teaspoon crushed saffron threads
- 1½ lbs peeled, diced Yukon Gold potatoes
- 1 bay leaf
- ½ teaspoon black pepper
- 1 tablespoon sherry vinegar
- ½ cup heavy cream
- Salt, to taste
- Parsley sprigs and chopped chives, for garnish
- Melt the butter with the oil in a pot over a medium heat.
- Add the onion, leek, celery, and garlic.
- Cook until tender.
- Pour in the wine and deglaze the pan.
- This means scraping up any browned bits into the soup using a wooden spoon or silicon spatula.
- Those browned bits have lots of flavor in them.
- Next, add the chicken stock, thyme, saffron, potatoes, bay leaf, and black pepper.
- Bring the soup to a boil.
- Cover and simmer for 30 minutes.
- Remove and discard the bay leaf.
- Use an immersion blender or food processor to puree the soup.
- Put it back in the pot and add the vinegar and cream.
- Taste and add salt to taste if necessary.
- Serve the vichyssoise either hot or chilled, garnished with fresh herbs if liked.
- If you want to serve it chilled, give it a couple of hours in the refrigerator to ensure it is fully chilled.
Are you looking for an exquisite chilled soup recipe? This recipe for vichyssoise is amazing. We are using potatoes, leeks, onion, cream, and chicken stock to make it, along with various herbs, spices and seasonings to add the perfect flavor. This is a soup for all seasons because it may be served piping hot or beautifully chilled, as you prefer. The flavor will be just as good, but you can adjust the serving temperature according to the weather. A chilled soup makes a lovely lunch or appetizer on a hot summer day, while a hot soup is always an attractive prospect during the fall or winter.
Leave a Reply
- Amazing Tomato and Vegetable Soup May 9, 2016
- Pot Roast Soup or is It Stew April 26, 2016
- Beer Cheese Soup with Brats and Cheddar April 19, 2016
- Italian Wedding Soup with Ditalini Noodles April 6, 2016
- Parmesan Chipotle Black Bean Soup with Guacamole April 3, 2016
- Fire Roasted Rotisserie Chicken Noodle Soup March 31, 2016
- 2 Ingredient Crockpot Ham and Split Pea Soup March 28, 2016
- Crockpot Irish Beef Stew Recipe with Guinness March 24, 2016
- Cream of Potato Soup with Cheddar Cheese and Bacon March 20, 2016
- Cream of Potato Soup with Cheddar Cheese and Bacon (358051 Views)
- Extra Spicy Chicken Soup (195562 Views)
- Crock Pot Beef Stew and Herb Dumplings (90946 Views)
- Onion Soup Articles (54668 Views)
- Rich and Creamy Seafood Chowder Recipe (52604 Views)
- Crockpot Corn Chowder (41062 Views)
- Healthy Crockpot Bean Soup (40865 Views)
- Crockpot Chicken Stew with Mushrooms and White Wine (29440 Views)
- 4 Ingredient Potato Soup (26479 Views)
- Grilled Corn Chowder with Bacon and Chive (23570 Views)