Best 3 Fake Vichyssoise Or Cream Of Leek And Potato Soup No Cream Recipes
Indulge in a creamy and comforting culinary experience with our exquisite Fake Vichyssoise, also known as Cream of Leek and Potato Soup, crafted without cream. This delightful soup captures the essence of classic French cuisine, featuring a harmonious blend of leeks, potatoes, and vegetable broth, delivering a rich and flavorful broth. Discover a symphony of textures, from the velvety smoothness of the pureed vegetables to the subtle crunch of the leek greens.
Accompanying this classic recipe are two equally enticing variations: a Vegan Vichyssoise, catering to those with plant-based preferences, and a Vichyssoise with Crème Fraîche, adding a touch of decadence to the traditional soup. Each variation offers a unique culinary journey, ensuring there's a perfect option for every palate.
POTATO AND LEEK SOUP (CREAMY BUT NO CREAM!)
Make and share this Potato and Leek Soup (Creamy but No Cream!) recipe from Food.com.
Provided by sofie-a-toast
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Saute leeks and onion in olive oil for 10 min on med/low heat until soft and fragrant.
- In a large pot, boil broth. Add sautéed leeks and onion, garlic, potato cubes and spices. Cover and simmer for 20-30 min, until potatoes are very soft and fall apart when forked.
- Puree the soup with a blender or immersion blender. Make sure not to fill the blender more than 1/2 way so soup doesn't go flying (blend portions at a time). Pour soup back in pot and reheat. Season to taste with salt and pepper.
FAKE VICHYSSOISE (OR CREAM OF LEEK AND POTATO SOUP - NO CREAM)
I can't remember who gave me this years ago, but I have made it many, many times in its different guises
Provided by Nelly
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put potatoes, leeks, onion, butter and the half-pint of water in a large microwaveable bowl.
- Cover and microwave on high for 20 minutes.
- Have the hot stock ready and add to the cooked vegetables.
- Cook for a further 5 minutes, then add salt and pepper to taste.
- Blend till smooth in blender.
- Enjoy.
- This recipe is a real work-horse; you can ring the changes using other vegetables, like celery, carrot, etc.
- Just use them instead of the leeks and you'll have'cream of celery','cream of carrot'whatever.
- You can make it part-chunky or smooth in the blender.
POTATO LEEK SOUP (VICHYSSOISE)
There is nothing better on a chilly, damp day than a steaming bowl of potato leek soup; and conversely, few things are as delicious and refreshing on a hot, sweaty day than a bowl of ice cold vichyssoise.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h25m
Yield 6
Number Of Ingredients 9
Steps:
- Melt butter in soup pot over medium-high heat. Add leeks and salt; cook until leeks begin to wilt. Reduce heat to medium or medium-low and cook until soft and almost pastelike, 30 to 40 minutes.
- Place potatoes in the pot; add chicken broth. Adjust heat so mixture simmers slowly. Cook until potatoes are soft, about 30 minutes. Puree mixture with an immersion blender or in batches in a blender. Whisk in heavy cream and creme fraiche. Heat over medium heat. Add more salt, if needed, and cayenne pepper. Do not boil.
- Serve with a drizzle of creme fraiche and a sprinkle of chopped chives.
Nutrition Facts : Calories 424.3 calories, Carbohydrate 35.4 g, Cholesterol 104.3 mg, Fat 30.5 g, Fiber 3.6 g, Protein 5.8 g, SaturatedFat 18.8 g, Sodium 1171.3 mg, Sugar 5.7 g
Tips:
- Use high-quality leeks: Choose fresh, firm leeks with no signs of wilting or yellowing. The greener the leek, the more flavorful it will be.
- Wash the leeks thoroughly: Leeks can be quite dirty, so it's important to wash them thoroughly before using them. Cut off the root end and the dark green leaves, then slice the leeks in half lengthwise and rinse them under cold water.
- Don't crowd the leeks in the pot: When cooking the leeks, make sure not to crowd them in the pot. This will prevent them from cooking evenly.
- Use a good quality vegetable broth: The vegetable broth is an important part of this soup, so use a good quality broth that you enjoy the taste of.
- Don't overcook the potatoes: The potatoes should be cooked until they are tender, but not mushy. Overcooked potatoes will make the soup gluey.
- Season the soup to taste: Once the soup is cooked, season it to taste with salt and pepper. You can also add other seasonings, such as garlic powder, onion powder, or dried thyme.
- Serve the soup hot: Vichyssoise is best served hot, but it can also be served cold. If you're serving it cold, make sure to chill it thoroughly before serving.
Conclusion:
This fake vichyssoise, or cream of leek and potato soup with no cream, is a delicious and hearty soup that is perfect for a cold winter day. It's also a great way to use up leftover leeks and potatoes. The soup is easy to make and can be tailored to your own taste. For example, you can add more vegetables, such as carrots or celery, or you can add a bit of cream or milk for a richer flavor.
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