Vichyssoise
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Vichyssoise
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My Vichyssoise recipe is an easy take on the classic chilled soup of cooked and pureed leeks, potatoes, and onions, plus cream. This cold soup is satisfying yet light, perfect for hot summer and fall days!
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Ingredients
- ¼ cup unsalted butter
- 4 cups chopped leeks
- 1 cup diced yellow onion
- 1 large clove garlic, minced
- 4 cups low-sodium chicken stock
- 3 cups Yukon Gold potatoes, peeled and diced
- 2 teaspoons Morton kosher salt
- 1 teaspoon ground white pepper
- 1 bay leaf
- 1 cup heavy cream
- ½ cup sour cream
- chopped chives, for garnish
Instructions
- Heat a large Dutch oven or stock pot over medium heat. Add the butter. When the butter has melted, add the leeks, onion, and garlic. Saute until leeks are tender and the onion becomes translucent, about 5 minutes or so.
- Add the chicken stock, potatoes, salt, white pepper, and bay leaf. Stir to combine, then simmer over medium heat for 25-30 minutes, or until the potatoes are fork-tender.
- Remove the bay leaf and add the heavy cream and sour cream.
- Use an immersion blender to puree the soup until completely smooth. Or use a stand blender, working in smaller batches. Either way, be careful when blending hot liquids. For an even smoother soup, press the blended soup through a fine sieve with a rubber spatula.
- Transfer soup to the refrigerator and chill for 30-60 minutes. You want to serve the soup cool, but not cold.
- Serve garnished with a sprinkling of chives.
Notes
- Store any leftover soup in an airtight container in the fridge for up to three days.
- Store any leftover soup in an airtight container in the fridge for up to three days.
- Allow the soup to sit at room temperature for 15 minutes before serving – enjoy it cool, but not cold.
- Allow the soup to sit at room temperature for 15 minutes before serving – enjoy it cool, but not cold.
Nutrition Information
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Calories
608kcal
(30%)
Carbohydrates
54g
(18%)
Protein
13g
(26%)
Fat
40g
(62%)
Saturated Fat
24g
(120%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
0.5g
Cholesterol
115mg
(38%)
Sodium
1290mg
(54%)
Potassium
1268mg
(36%)
Fiber
6g
(24%)
Sugar
10g
(20%)
Vitamin A
2898IU
(58%)
Vitamin C
50mg
(56%)
Calcium
168mg
(17%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 608 kcal
% Daily Value*
| Calories | 608kcal | 30% |
| Carbohydrates | 54g | 18% |
| Protein | 13g | 26% |
| Fat | 40g | 62% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 115mg | 38% |
| Sodium | 1290mg | 54% |
| Potassium | 1268mg | 27% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 2898IU | 58% |
| Vitamin C | 50mg | 56% |
| Calcium | 168mg | 17% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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