VICHYSSOISE
Categories Soup/Stew Milk/Cream Blender Potato Leek Chill House & Garden
Yield Serves 6
Number Of Ingredients 9
Steps:
- Cook the potatoes in salted water to cover until just tender. Melt the butter in a skillet and cool the leeks gently, tossing them lightly, for a few minutes. Add the chicken bouillon and bring to a boil. Lower the heat and simmer the leeks until tender. Add the potatoes to the leeks and the broth and season to taste with salt, papper and nutmeg. Put this mixture in the blender (you will need to blend it in two lots) and blend for 1 minute, or until smooth. Chill. When ready to serve, mix in sour cream or heavy cream. Garnish with chopped chives.
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Amelia
[email protected]This vichyssoise was a bit too salty for my taste, but otherwise it was good. I think I'll try using less salt next time.
Cmv None
[email protected]I'm not sure what went wrong, but my vichyssoise turned out lumpy and bland. I followed the recipe exactly, so I'm not sure what happened.
Nusrat omi
[email protected]This vichyssoise was amazing! The flavors were perfectly balanced and the texture was velvety smooth. I highly recommend this recipe.
Brandon Elijah
[email protected]This vichyssoise was a bit too thick for my taste, but the flavor was still good. I think I'll try using less potato next time.
Philani Sibisi
[email protected]I've never had vichyssoise before, but I'm glad I tried this recipe. It was creamy and flavorful, with a hint of sweetness from the leeks. I served it with a dollop of sour cream and some chives, and it was a perfect meal.
Raj Vir
[email protected]This vichyssoise was so easy to make and it tasted amazing! I loved the creamy texture and the subtle flavor of the leeks. It was the perfect soup for a cold winter day.
Harry Fendy
[email protected]I'm not a huge fan of vichyssoise, but this recipe was pretty good. The soup was creamy and smooth, and the flavor was delicate and subtle. I think I would have liked it more if it had a bit more seasoning, but overall it was a good soup.
Hassan Yasser
[email protected]This was my first time making vichyssoise and it turned out great! The soup was creamy and flavorful, with a hint of sweetness from the leeks. I served it with a dollop of sour cream and some chives, and it was a perfect meal.
Emmanuel Onyedika
[email protected]I've made this vichyssoise several times now and it's always a hit with my family and friends. It's so easy to make and the results are always delicious. I love the way the leeks and potatoes melt together and the cream adds a touch of richness. This
Yvette Hawkins
[email protected]I found this vichyssoise to be bland and uninspired. It lacked any depth of flavor and the texture was watery. I wouldn't recommend this recipe.
Rabi Japrel
[email protected]Meh.
Jane Syombua
[email protected]This vichyssoise was a bit too thick for my taste, but the flavor was spot-on. I think I'll try using less potato next time. Overall, it was a good soup, but not my favorite.
Adriian Braxton
[email protected]I'm not usually a fan of leek soup, but this vichyssoise changed my mind. The combination of leeks, potatoes, and cream was simply divine. The soup was rich and creamy, yet still light and refreshing. I'll definitely be making this again.
yamen ahmed
[email protected]5/5 stars! This vichyssoise soup exceeded my expectations. It was incredibly smooth and flavorful, with a velvety texture. The addition of the chives and crème fraîche was the perfect finishing touch. Highly recommend!
Kamisha Adams
[email protected]This vichyssoise soup was an absolute delight! The flavors were delicate and balanced, with just the right amount of creaminess. I especially loved the subtle hint of leek and the touch of nutmeg. It was the perfect comfort food for a chilly evening.