Save this Classic vichyssoise recipe and more from Fine Cooking to your own online collection at EatYourBooks.com thinly sliced fresh chives, for garnish Chill thoroughly before serving, garnished with snipped chives.

Serve it as the first course in an elegant luncheon or as your main meal with a green salad on the side. The first cookbook I ever actually read (and studied) when I was beginning my culinary journey was the Escoffier Cookbook, the American edition of Guide Culinaire. From Fine Cooking, June/July 2009. Once butter is melted, add the leeks and sweat for 5 minutes, making sure they do not take on any color. Stir in stock. For the most pleasing texture & consistency, the potatoes should not be over blended in the food processor once cooked & the soup should be passed through a fine wire mesh sieve. It's one of those fine old peasant dishes spiffed up with a fancy name and a refrigerator . Sweat over a low heat until onion is soft and translucent, about 10 minutes. Add potatoes and cook for a minute or two, stirring a few times.

Cover and refrigerate … If you’re a Julia Child fan, she remarks in Mastering the Art of French Cooking that vichyssoise is an American invention based upon potage parmentier (potato soup). Classic Vichyssoise Soup. 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. Print . Fine Cooking tops its version with more cheese and sauteed bacon, which works well, but, in conjunction with the baked potato, risks relegating the leeks to a bit-part player. Really all vichysoisse is is plain old leek and potato soup pureed and served chilled. Thus, on the housetop of the Ritz, he arranged this equivalent chilly soup and called it “Creme Vichyssoise Glacce” after the renowned spa found 20 miles from the place where he grew up of Bourbonnaise, as a tribute to the fine cooking of the district. Working in batches, transfer mixture to a blender and purée until smooth, adding more liquid as needed. Bring to a simmer over medium-high heat.

Cover and simmer for about 30 Get every recipe from Encyclopedia of Food and Cookery by …

This soup is quick and cheap and goes from fridge to table with a quick sprinkle of garnishes, which can be fancy or plain. Vichyssoise is a creamy and smooth soup made from potatoes and leeks.

When the temperature goes up, this is one of my favorite soups to make. Stir in the chicken broth and bring to a boil. Cauliflower vichyssoise recipe by Justin North - Heat the oil in a heavy-based saucepan. trimmed leeks, rinsed and chopped 1 lb. Strain well. Preparation Melt 2 tablespoons butter in a large pot. Season with a little salt and pepper, and add potatoes. 4. Simple Vichyssoise. Vichyssoise may be served hot or cold– the latter of which makes a lovely addition to luncheon menus when paired with tea sandwiches & party fare ideal for a host of showers & celebrations. Ingredients 4 medium leeks, trimmed and washed as directed opposite, sliced 1/8 inch thick (about 3 cups)   2 large Yukon Gold potatoes, peeled and sliced 1/8 inch thick (about 4 cups) 2 cups whole milk Kosher salt 1 cup heavy cream 1 Tbs. Step 2

Add 3 peeled and cubed potatoes and 3 trimmed and chopped leeks. 3. Purée in a blender. Vichyssoise recipe by Margaret Fulton - Melt butter in a saucepan, add leeks and cook over low heat until leeks are soft but not brown. Melt butter in a large saucepan over medium-low heat; add leeks and season with salt. Get every recipe from French Lessons by Justin North 5 Return purée to the heat and add the milk and 1/2 cup cream. The chef had strong feelings about names for dishes. So will red potatoes. Add 1-1/2 teaspoons 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.
Recipes & Menus How-To How to Make Vichyssoise 1. I’ve just read your instructions for making the soup and would like to make three suggestions for adjustments to them: 1) no blender of any type should be used once the vegetables are cooked; the result is a bland cream, completely without texture. 4-6. servings. Strain again through a fine strainer. Yield: 6 as an appetizer or 4 as main course.

olive oil or butter 1 lb. DIRECTIONS. Choose the right potatoes. Directions. Russets will do fine. Season to taste and return to a boil. Add water. So will Yukon golds. Main.

russet potatoes, peeled and diced 6 c. water 2 tsp. Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs. Rolling the lamb around the filling means you get some of those bright flavors in just about every bite. 4 Purée the soup in a food processor, blender, or food mill, then run through a fine strainer.

from: Ingredients . Add the vegetables and thyme and season well. Total Time: 1 hour 45 minutes. By: Mary-Frances Heck. Traditionally served chilled, it can be enjoyed hot too if the season calls for a warming soup instead. Easy and economical, it is wonderful when served chilled, but it has a split personality – it can also be served hot!Vichyssoise, a French creation, is one of the food items that started Anthony Bourdain on a lifelong passion for food. Cook Time: 45 minutes. Dear Olivia I’ve been making vichysoisse at least once every summer here in New England for over thirty years–a perfect summer soup.