RED PEPPER VICHYSSOISE
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
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.
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Nokwanda Mbatu
[email protected]Overall, this is a great recipe for a delicious and healthy soup. I would definitely recommend it.
Latisha Taylor
[email protected]This soup was a little too spicy for my taste, but I think that's because I used a hotter variety of red pepper. Next time, I'll use a milder pepper and see if that makes a difference.
Temba Gurung
[email protected]I've made this soup several times and it's always a hit. It's a great way to use up leftover roasted red peppers and it's a delicious and healthy meal.
Shormi Khandakar
[email protected]This soup is a bit more time-consuming to make than some other vichyssoise recipes, but it's worth the extra effort. The roasted red peppers give it a really unique and delicious flavor.
Eli Raza
[email protected]I'm always looking for new ways to use roasted red peppers and this soup is a great option. It's easy to make and it's packed with flavor.
given mulonga
[email protected]This is a great recipe for using up leftover roasted red peppers. It's also a delicious and healthy way to get your daily dose of vegetables.
Daniela Batres
[email protected]I made this soup for a dinner party and it was a huge hit. Everyone loved the unique flavor and the beautiful color.
Ryah.
[email protected]This soup is perfect for a cold night. It's hearty and filling, and the red peppers give it a nice kick.
md sohidjt
[email protected]I'm not usually a fan of vichyssoise, but this red pepper version is amazing. The roasted red peppers add a delicious depth of flavor.
Sk Ismail Ali
[email protected]This soup is so creamy and flavorful. I love the smoky flavor from the roasted red peppers.
Richard Torres
[email protected]I'll be making this again and again.
Inzamamul Haque
[email protected]Definitely a keeper!
OnlyOne
[email protected]Yum!
Marketing Review
[email protected]Overall, I really enjoyed this recipe. It's a great way to use up leftover roasted red peppers and it's a delicious and hearty soup.
Chibuike Emmanuel
[email protected]This soup was a bit too spicy for my taste, but I think that's because I used a hotter variety of red pepper. Next time, I'll use a milder pepper and see if that makes a difference.
Azizul Khan
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The red peppers give the soup a really unique and flavorful twist. I also appreciated the addition of the crème fraîche, which made the soup extra creamy and rich.
Bibek Kumar yadav
[email protected]This soup was delicious! I followed the recipe exactly and it turned out perfectly. The red peppers added a beautiful color and a slightly sweet flavor. I served it with a crusty baguette and it was the perfect meal for a cold night.
Sohail Ismail Mayo
[email protected]I've made vichyssoise many times before, but this red pepper version is a game-changer. The roasted red peppers give it a wonderful smoky depth of flavor. I also appreciate that this recipe is relatively quick and easy to make.
Bobby Gamble
[email protected]This Red Pepper Vichyssoise was a hit with my family! The roasted red peppers added a delicious smoky flavor and vibrant color. I also loved the creamy texture and subtle hint of spice. Will definitely be making this again soon!