Best 2 Chilled Potato And Leek Soup Vichyssoise Recipes

CHILLED POTATO AND LEEK SOUP - VICHYSSOISE

Steps:

• In a heavy saucepan, over medium-high heat, combine the leeks, green onions and 1/2 cup of the chicken stock.
• Bring to a boil, reduce heat to low, cover and cook until the vegetables have wilted and begin to soften, approximately 8 minutes.
• Add the diced potatoes and remaining 2 1/2 cups chicken stock, replace the cover and cook until vegetables are very soft, 20 to 25 minutes.
• Remove from heat, uncover and allow the soup to stand for 15 minutes to cool slightly; stir in the butter.
• Very carefully transfer the hot vegetable mixture to blender container, puree until very smooth and in several batches if needed.
• Season with salt and pepper; allow the soup to cool to room temperature before placing in the refrigerator.
• When cool, cover and place in refrigerate until well chilled, 3 to 4 hours or serve at room temperature; adjusting seasoning if needed.
• To serve, divide into individual serving bowls and garnish with some of the reserved green onion tops that have been thinly sliced.

CLASSIC VICHYSSOISE (CHILLED LEEK AND POTATO SOUP)

Steps:

• Combine the leeks, potatoes, milk, and 2 cups water in a 4-quart pot.
• Bring to a simmer over medium-high heat. Add 1-1/2 teaspoons 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 from the heat, stir in the cream, and let cool briefly.
• Purée the soup with an immersion blender.
• Strain the puréed soup. Let cool to room temperature, stirring occasionally to prevent a skin, and then refrigerate until thoroughly chilled.
• Before serving, thin the soup with water or milk if necessary-it should be the consistency of heavy cream. Serve cold, and garnish with chives.