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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bhekk Gurung
[email protected]I'm not sure about this recipe. I've never had vichyssoise before.
Milon Hossain
[email protected]This recipe is definitely on my to-cook list.
ks gaming yt
[email protected]I can't wait to try this recipe! It looks so delicious.
Israth Jahan
[email protected]This soup is a must-try for any soup lover. It's creamy, flavorful, and perfect for a cold winter day.
Yuusuf Muxumad
[email protected]I would recommend this recipe to anyone who loves vichyssoise. It's a classic soup that's easy to make and always a crowd-pleaser.
Megan Peters
[email protected]Overall, this was a good recipe. I would definitely make it again, but I would make a few changes to the ingredients and seasonings.
Lil Lil
[email protected]The soup was good, but it wasn't as creamy as I was hoping for.
Ala Alasbah
[email protected]I found this recipe to be a bit bland. I think it needed more seasoning.
Johnny Holland
[email protected]This soup was a bit too rich for my taste. I think I would have preferred it with less cream.
Krack Pathan
[email protected]I'm not a huge fan of vichyssoise, but this recipe was actually pretty good. The soup was smooth and creamy, and the flavors were well-balanced.
antony mbwera
[email protected]This was a great recipe! The soup was creamy and flavorful, and the chives added a nice touch of freshness.
Wintone Omoro
[email protected]This soup is delicious! I love the combination of leeks, potatoes, and cream. It's the perfect comfort food for a cold winter day.
Mbedha Martha
[email protected]I made this soup for my family last night, and they all loved it! Even my picky kids ate it up. It's a great way to get them to eat their vegetables.
Engineer Sarfaraz
[email protected]This soup is so creamy and flavorful. I love the way the leeks and potatoes melt together in your mouth. It's the perfect soup for a special occasion.
Eddie Armstrong
[email protected]I love the simplicity of this soup. It's made with just a few ingredients, but the flavors are amazing. I especially love the addition of the cream, which makes the soup so rich and decadent.
Tristen Hegan
[email protected]This was my first time making vichyssoise, and it turned out great! The recipe was easy to follow, and the soup was delicious. I will definitely be making this again.
Inam Ali
[email protected]I've made this soup several times now, and it's always a crowd-pleaser. It's the perfect soup for a cold winter day, and it's also easy to make ahead of time.
Furqan Sheikh
[email protected]This vichyssoise was a hit at my dinner party! The flavors were delicate and delicious, and the texture was velvety smooth. I especially appreciated the addition of the chives, which gave the soup a nice pop of freshness.