What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Vichyssoise Cold Creamier Soup! Just hearing the word “soup” during the summer months can make someone rolls their eyes enough to make people pay no attention to what is being said. But hear me out. Let me remind you that the silky consistency of melted ice cream actually brings out the flavor more than its frozen counterpart. Right? Well, “vichyssoise” is a French word for velvety smooth potato and leek soup, usually served chilled. When eaten slightly cold, the sheer creaminess is truly divine. Leeks are mild fancy onions, so if you prefer to use yellow sweet onions, permission granted. Personally, for this recipe, I went all out and used both. I also chose Yukon potatoes for their sweet flavor and moist flesh making them fluffy in texture. Make sense? Obviously you can make modifications to suit your palate. Be creative and send me your thoughts.
VICHYSSOISE COLD CREAMIER SOUP
Ingredients:
2 tablespoons butter
1 tablespoon olive oil
1 sweet onion, chopped
3 leeks, thoroughly rinsed and sliced; green and white parts only
2 Yukon potatoes, peeled and diced
1 teaspoon sea salt
1/8 teaspoon black pepper
14 ounces chicken broth
1/2 cup light cream
Fresh chives, for garnish
Instructions:
In a large heavy-bottomed saucepan, warm olive oil and butter over medium heat. Sauté the yellow onion for 2 minutes until translucent. Add the leeks and sauté 5 minutes longer until soft. Add the diced potatoes and sauté for 2-3 minutes longer. Season with sea salt and black pepper. Add chicken broth and bring to a boil. Reduce heat to Simmer for 30 minutes until potatoes are tender. Carefully transfer small batches of soup to a blender. Purée until smooth. Repeat process until no lumps remain. Pour the smooth texture back into the saucepan. Heat to medium. Add light cream and stir. Soup will thicken within 5 minutes. Remove from heat. Cool to room temperature and then chill for one hour before serving. Pour into bowls and garnish with chopped chives. Serve.
I LOVE TO HAVE LEEKS IN A RECIPE, THE SECRET IS NOT TO OVERCOOK THEM, CHINA
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Right?! 🌿🌱🍃
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Reblogged this on LIVING THE DREAM.
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Pass it on. Always. 🌟✨💫
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We love vichyssoise, and your recipe is classic, dear Gail!
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Thanks, Erika. It made me feel pretty special. lol 💕
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I am Dolly, but Erika is such a nice name that I may adopt it in addition to my own. 😻
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Oops, sorry Dolly. I remember you and always enjoy our. visits. 🍃🌸
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No apologies necessary, dear Gail; all in good spirit.
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Blessings. 🍃🍓
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Blessings to you as well, darling!
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I love a silky, creamy soup any time of the year. The chill makes sense given the temps, though.
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Any time I indulge in the luxury of decadent cream is reason to celebrate. Happy Monday! 😋🌿
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It’s got my vote!
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My recipe is similar – minus the cream. I actually love any kind of soup all year long. Maybe not so often during the warmer months but a cold recipe would certainly be delicious now.
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After a bowl of this flavor-enhanced soup, I was completely satisfied. 💜
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I love leak and potato soup.. never tried it cold.. 😉
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It. Is. Amazing. 😍🌿
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Wonderful! Thank you! Love soups too! Now i only have the problem getting Yukon potatoes. :;-) Here they only decide between potatoes fed to pigs, and potatoes eaten by humans. Could be a big challenge.Lol Best wishes, Michael
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Interesting. You’re going to have to let me know how that turns out. 🤣
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Oh yes, i will do. #Thank you!
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Delicious! I reminded me I haven’t made this soup in ages. Need to fix that soon! 🙂
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Yay! Bonus Points! 🌟✨💫
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🙂
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