Best 2 Creme Vichyssoise Glacee Recipes

Creme Vichyssoise Glacee is a classic French soup that can be enjoyed cold or hot. It is made with leeks, potatoes, onions, and cream, and is typically served with a garnish of chives or parsley. Vichyssoise Glacee is a versatile dish that can be served as an appetizer, main course, or dessert. Its creamy, smooth texture and delicate flavor make it a favorite among both children and adults. If you are looking for a new and exciting way to enjoy the classic flavors of French cuisine, creme vichyssoise glacee is sure to please.

Here are our top 2 tried and tested recipes!

CREME VICHYSSOISE GLACEE

Creme Vichyssoise Glacee image

Provided by Food Network

Categories main-dish

Time 7h10m

Number Of Ingredients 8

Ingredients

6 good size leeks
2 ounces unsalted butter
6 medium potatoes, peeled and finely sliced
2 pints (4 cups) chicken stock or water
Salt
Black pepper, freshly ground
6 fluid ounces thick cream
Fresh chives

Steps:

Wash and trim the leeks and slice the white parts very finely. Melt the butter in a saucepan large enough to contain all the ingredients and stew the leeks until soft. Add the potatoes and stir to mix. Pour in the stock and season with salt and pepper. Bring to a boil, then simmer 40 minutes.
Allow to cool a little, then whizz the whole lot in a blender until smooth. Leave to get cold, and stir in the cream. Check the seasoning, adding some pepper. Chill thoroughly for 6 hours to overnight. Serve in nice little bowls with snipped chives sprinkled on top.

CRèME VICHYSSOISE GLACEE

Crème Vichyssoise Glacee image

Make and share this Crème Vichyssoise Glacee recipe from Food.com.

Provided by 2Bleu

Categories Potato

Time 8h40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

6 leeks
2 tablespoons unsalted butter
6 medium potatoes, peeled and finely sliced
2 pints chicken stock
1/4 teaspoon ground mace
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 cup heavy cream
fresh chives, for garnish

Steps:

Trim the leeks and slice the white parts very finely. Melt the butter in a saucepan large enough to contain all the ingredients and stew the leeks until soft.
Add the potatoes, chicken stock and seasonings. Bring to a boil, then simmer 40 minutes.
Stir in the cream, then place it into a blender and puree until smooth. Taste and re-season if necessary. Cool to room temperature.
Place in refrigerator and chill thoroughly for 8 hours to overnight. Ladle into serving bowls with snipped chives sprinkled on top.

Nutrition Facts : Calories 619.5, Fat 25.9, SaturatedFat 14.8, Cholesterol 83.6, Sodium 697.6, Carbohydrate 84.6, Fiber 9.5, Sugar 11.5, Protein 15.5

Tips:

To make the smoothest soup, use a high-powered blender or food processor to puree the soup until it is completely smooth.
If you don't have a blender or food processor, you can mash the potatoes and leeks by hand until they are smooth.
To make the soup even more flavorful, you can roast the leeks in the oven before adding them to the soup.
To make the soup more creamy, you can add a dollop of heavy cream or crème fraîche before serving.
To make the soup more refreshing, you can serve it chilled or over ice.

Conclusion:

Creamy Vichyssoise is a classic French soup that is perfect for summer. It is light, refreshing, and flavorful, and it can be made with just a few simple ingredients. Whether you serve it hot or cold, this soup is sure to be a hit with your guests.