Best 2 Red Pepper Vichyssoise Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a culinary journey with our exquisite red pepper vichyssoise, a captivating soup that harmonizes the vibrant flavors of roasted red peppers with the classic elegance of a French vichyssoise. This delectable soup boasts a symphony of textures, from the velvety smoothness of the puréed vegetables to the delightful crunch of crispy croutons. Dive into a world of culinary artistry with our curated collection of recipes, each offering unique variations to tantalize your taste buds. From the traditional French vichyssoise to innovative twists featuring roasted red peppers, caramelized onions, and even a vegan version, our recipes cater to diverse dietary preferences and culinary desires. Embark on a culinary adventure and discover the vibrant flavors that await in our red pepper vichyssoise extravaganza.

Here are our top 2 tried and tested recipes!

RED PEPPER VICHYSSOISE



Red Pepper Vichyssoise image

Provided by Barbara Kafka

Categories     project, soups and stews, appetizer, side dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 6

2 pounds red bell peppers, seeded and cut into quarters
5 medium shallots, peeled and minced
1 large baking potato, peeled and diced
1 1/3 cups chicken stock
1 1/2 teaspoons kosher salt
1/3 cup heavy cream

Steps:

  • Place peppers in a steamer over 1 inch of water in a wide-mouthed pot. Cover pot, bring water to a boil and then lower heat to a simmer. Cook for 45 minutes or until peppers are very soft.
  • Pass peppers through the medium disk of a food mill, or puree in a food processor and then force through a sieve. Reserve.
  • Place shallots, potato and stock in a small saucepan. Cover.
  • Bring to a boil. Lower heat, and simmer, covered, for 25 minutes, or until potato pieces are tender when pierced with the tip of a knife.
  • Combine potato mixture with pepper puree, salt and cream. Puree in 2-cup batches in blender until smooth.
  • Refrigerate at least 2 hours. If refrigerating overnight, remove from refrigerator about 30 minutes before serving.

Nutrition Facts : @context http, Calories 294, UnsaturatedFat 3 grams, Carbohydrate 46 grams, Fat 9 grams, Fiber 8 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 850 milligrams, Sugar 18 grams

RED PEPPER VICHYSSOISE



Red Pepper Vichyssoise image

This is a lovely soup to serve in the summertime, as it is served chilled. If you prefer, you can substitute sour cream for the creme fraiche. To make creme fraiche, just combine 1 cup of whipping cream with 2 tbsp of buttermilk. Once combined, cover and let stand at room temperature for 8 hours. This will make a cup of creme fraiche. Prep and cooking time does not include the chill time!

Provided by breezermom

Categories     Potato

Time 1h

Yield 8 cups

Number Of Ingredients 10

4 medium red bell peppers
2 cups leeks, thinly sliced
2 tablespoons butter, melted
4 1/2 cups chicken broth
3 cups baking potatoes, peeled and thinly sliced
1 cup whipping cream
1/4 teaspoon salt
1/8 teaspoon white pepper, ground
creme fraiche
chopped fresh chives

Steps:

  • Cut the peppers into thirds; remove seeds and membranes. Place the peppers in a large saucepan; add water to cover. Bring to a boil; reduce heat and simmer, uncovered for 6 minutes. Drain and let cool. This will make it easy to remove the skins of the peppers. Remove and discard the skin from the peppers. Place the peppers in a blender, and cover and process until smooth. Make sure you stop at least once to scrape down the sides of the blender. Cover and chill thoroughly.
  • Saute leeks in the butter in a Dutch oven over medium high heat, stirring constantly, until tender. Add broth and potato. Bring to a boil. Reduce heat, and simmer partially covered for 30 minutes or until the potato is tender.
  • Place half of the potato-leek mixture in the container of a blender; cover and process until smooth, stopping once to scrape down the sides. Repeat the procedure with the remaining potato mixure.
  • Stir in the whipping cream, salt, and pepper. Cover and chill thoroughly.
  • Combine the pepper mixture and the potato mixture. Stir well. To serve, ladle cold soup into individual bowls. Top each serving with a dollop of Creme Fraiche and garnish with chopped chives.

Tips:

  • Choose the right potatoes: Use starchy potatoes like Yukon Gold or Russet potatoes for a smooth and creamy texture.
  • Roast the red peppers: Roasting the red peppers intensifies their flavor and gives the soup a smoky depth of flavor.
  • Use vegetable broth: Vegetable broth adds flavor and depth to the soup. You can also use chicken broth if you prefer.
  • Don't overcook the potatoes: Overcooked potatoes will make the soup gluey. Cook them until they are tender but still hold their shape.
  • Use an immersion blender: An immersion blender is the easiest way to puree the soup until smooth. You can also use a regular blender, but be careful not to overfill it.
  • Garnish with fresh herbs: Fresh herbs like chives, parsley, or tarragon add a pop of color and flavor to the soup.

Conclusion:

Red pepper vichyssoise is a delicious and creamy soup that is perfect for a light lunch or dinner. It is easy to make and can be tailored to your own taste preferences. Whether you like it classic or with a twist, this soup is sure to please everyone at the table.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #low-protein     #main-dish     #soups-stews     #potatoes     #vegetables     #refrigerator     #summer     #stove-top     #dietary     #seasonal     #low-calorie     #low-carb     #low-in-something     #peppers     #equipment     #presentation     #served-cold

Related Topics