FINE COOKING VICHYSSOISE BY JAMES PETERSON
Entered for safe-keeping for ZWT5. From Fine Cooking, June/July 2009. This version uses Yukon Gold potatoes, a cross between a North American white potato and a wild South American yellow-fleshed one. Their golden flesh is richly flavored and fairly firm and moist, with medium starch content -- a perfect compromise between dry, fluffy russet potatoes and moist, waxy varieties. Refrigeration time not included in preparation or cooking time.
Provided by KateL
Categories Potato
Time 1h2m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- Leeks must be cleaned thoroughly as soil gets embedded in the plant. For each leek, trim the root and cut off the dark-green top. Then slit the leek lengthwise, without cutting all the way through. Open it like a book and hold it root end up under cold water, riffling through the layers until it is completely clean.
- Combine the leeks, potatoes, milk and 2 cups of water in a 4-quart pot.
- Bring to a simmer over medium-high heat.
- Add 1 1/2 teaspoon Kosher salt, reduce the heat to medium-low, and simmer until a potato slice falls apart when you poke it with a fork, about 20 minutes.
- Remove soup from heat, stir in the cream, and let cool briefly.
- Puree the soup, preferably using a regular blender and working in batches, filling it only halfway each time.
- Strain the pureed soup through a fine sieve.
- Let cool to room temperature, stirring occasionally (stirring prevents a skin from forming) and then refrigerate until thoroughly chilled.
- Before serving, thin the soup with water, if necessary. It should be the consistency of heavy cream.
- Season to taste with Kosher salt.
- Serve cold in chilled bowls, garnished with the chives.
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Gcinile Ngubo
[email protected]Overall, this is a good recipe for a classic vichyssoise. It's easy to make and it tastes delicious.
Princeali Khan
[email protected]This soup is a bit bland for my taste. I would add some more herbs and spices next time.
gta5 king
[email protected]I'm not sure why this recipe calls for heavy cream. I think it would be just as good without it.
Subhas bhusal
[email protected]This soup is a great way to use up leftover vegetables.
ja!da _UwU
[email protected]I used Yukon Gold potatoes in this recipe and they worked perfectly. The soup was thick and creamy, just the way I like it.
Qaiser Yaqoob
[email protected]This is the best vichyssoise recipe I've ever tried. The instructions were clear and easy to follow, and the soup turned out creamy and delicious.
Lexus Horton
[email protected]I made this soup in my slow cooker and it turned out perfectly. It was so easy and convenient.
Nothando Moyo
[email protected]I love the addition of the white wine in this recipe. It really adds a depth of flavor.
Eula Shunterria Alston
[email protected]This soup is so easy to make and it's always a crowd-pleaser.
Emmanuel Macha
[email protected]I'm not a huge fan of leeks, but this soup was amazing. The flavors were well-balanced and the texture was perfect.
Aaron Davis
[email protected]I made this soup for a dinner party and it was a hit!
arginoll okine
[email protected]This was a delicious and easy-to-make soup. I loved the creamy texture and the subtle flavor of the leeks and potatoes. My family loved it too.