Vichyssoise

Vichyssoise ~ Super Soups

You'll know why this is a classic after just one taste.

The delicate flavor and velvety texture make it the perfect soup to serve on a hot summer's evening.

The origins of this soup are a subject of great debate among culinary historians.

The debate it seems is whether the origin of the soup is genuinely a French or an American creation.

This flavorful potato and leek soup is traditionally eaten cold, but during the colder months is just as wonderful when served hot.

Wherever it originated, served hot, this leek and potato soup is known as potage parmentier.

This is a great dish to serve as an appetizer to add a touch of decadence to a multiple course dinner.

Try this creamy potato-leek soup garnished with chopped fresh chives.

Ingredients:

10 oz. finely chopped leeks, rinsed, white and pale green parts only

1 lge. yellow onion, small dice

6 cloves garlic, thinly sliced

4 Tbs. butter

2 Tbs. extra virgin olive oil

2 ribs celery, small dice

1/2 tsp. dried thyme

1/4 tsp. crushed saffron threads

1 c. dry white wine

1 1/2 lbs. Yukon Gold potatoes, peeled, medium dice

1 bay leaf

8 c. chicken stock

1/2 tsp. fresh cracked black pepper

1 Tbs. sea salt

1/2 c. heavy cream

1 Tbs. sherry vinegar

creme fraiche,

and chopped chives for garnish

Preparation;

1. In large stock or soup pot, heat butter and olive oil over medium heat until melted.

Add leeks, onion, garlic and celery and cook until tender and translucent.

2. De-glaze the pan with wine and then add the chicken stock, potatoes, saffron, thyme, bay leaf and black pepper.

Bring to a boil and simmer, covered, for 30 minutes.

3. Remove the bay leaf and blend soup using either a hand immersion blender or food processor.

Return soup to pot over low heat, add heavy cream and sherry vinegar, then adjust seasoning.

Vichyssoise can be served either hot or cold.

Garnish with a small dollop of crème fraiche.

Enjoy this amazing potato and leek soup!

Additional information:

The reason we suggest using Yukon Gold potatoes is because yellow-fleshed or oblong, starchy baking potatoes make for the best texture in this soup.

Round, waxy potatoes can cause a gluey texture.

Also, be sure to wash the leeks well, scrubbing between the layers to remove any sand and grit, before chopping them.

Because sand and/or grit in your Vichyssoise is not a good experience!

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