VICHYSSOISE
Provided by Alton Brown
Categories appetizer
Time 1h25m
Yield serves up to 12 as an opening course, 6 as a main course
Number Of Ingredients 10
Steps:
- Melt the butter in the pressure cooker pot over medium-low heat. Add the leeks, celery leaves and 1 teaspoon of the salt and cook, stirring often, until soft, approximately 8 minutes. If the leeks start to brown during this process, reduce the heat.
- Drain the potato pieces and add to the pot along with the simmering chicken broth. Clamp on the cooker's lid, (according to the manufacturer's instructions) and bring to full pressure over high heat.
- Once pressure is attained (there will be a loud whistle) back the heat down to medium-low, just maintaining a hissing of steam for 8 minutes.
- Kill the heat and release the steam pressure by opening the dump valve or setting the cooker under cold, running water. When the lid can be removed, carefully transfer the mixture to a blender carafe. (If the mixture fills your carafe more than two-thirds full, work in two batches!)
- Top the carafe with the main lid but remove the center lid so that air can escape as it heats and expands. Cover the lid tightly with a tea towel and blend on low for 1 minute before slowly increasing the speed to smoothly puree the potatoes. (Although you want to increase the speed slowly, try not to puree the potatoes too long as they could become gummy.)
- Transfer the mixture back to the pot and whisk in the cream. Stir in the white pepper. Taste and adjust the seasoning (I always need the rest of the salt). Chill thoroughly then serve garnished with a small spoonful of the roe and dill fronds.
- Tightly covered, the vichyssoise will keep a week in the refrigerator. The soup can also be frozen in ice-cube trays then kept in freezer bags for up to three months.
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Lily Jurua khamis
[email protected]I've never made vichyssoise before, but this recipe made it so easy.
Ninoshka Bonilla
[email protected]This is a great recipe for a cold winter night. It's so hearty and filling.
Dave Siale
[email protected]I made this soup for a dinner party last night and it was a huge hit! Everyone loved it.
Tahir Anarsson
[email protected]This soup is amazing! I've made it several times now and it always turns out perfect.
Bennet Mutai
[email protected]I made this soup exactly as the recipe said, and it turned out great. The only thing I would change is to add a little more salt.
Lovely Shakir
[email protected]This soup is delicious, but it is a bit time-consuming to make. I would recommend making it on a day when you have plenty of time.
Anita Aryal
[email protected]I've never made vichyssoise before, but this recipe made it so easy. It turned out great, and I'll definitely be making it again.
deedar Ali bhurgri
[email protected]This is a great recipe for a cold winter night. It's so hearty and filling, and the flavors are incredible.
Gammon Lyndall
[email protected]I made this soup for a dinner party last night and it was a huge hit! Everyone loved it, and I even had several people ask for the recipe.
Farah Mostafa maher
[email protected]This soup is amazing! I've made it several times now and it always turns out perfect. It's so creamy and flavorful, and the leeks add a wonderful depth of flavor. I highly recommend this recipe