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Monday, July 23, 2012

Vichyssoise

010 Although the origin of vichyssoise is debated, its deliciousness is not. This French-American potato and leek soup was a summer staple in my family and one that I learned from my father.  It is a pretty flexible soup and can be served as the start to a wonderful summer meal or with some rustic bread as the meal itself.  Served hot it is also perfect for a rainy fall or snowy winter day.  Given its reach, this is definitely a recipe to remember.  I also speed up the process for an easy weeknight meal by using a bag of pre-cleaned and chopped frozen leeks from Trader Joe's and even sometimes frozen hash browns instead of whole potatoes.  See after the jump for ingredients and recipe...
003 Ingredients:

  • 1 tablespoon butter (unsalted because you will flavor later)
  • 2 leeks, cleaned, sliced thinly (or frozen leeks from Trader Joe's)
  • 1 onion, diced
  • 1 garlic clove, minced
  • 2 potatoes, peeled and cut into large cubes
  • 4-5 cups chicken broth, depending on how thick you like your soup
  • 2 sprigs of thyme
  • bay leaf
  • salt and pepper to taste
  • 1 dollop per bowl of Greek yogurt
  • white truffle oil for drizzling
  • 001
    1. In a large saucepan or stock pot, heat butter over medium-low heat.  Add leeks and onions and saute until translucent, approximately 10-15 minutes.
    2. At the very end of the 10-15 minutes, add the garlic and saute until fragrant, approximately 30 seconds.
    3. Add the cubed potatoes to the pot, season with salt and pepper, and cover with broth.
    4. Add thyme sprigs and bay leaf and bring to a boil.  Reduce to a simmer and let cook covered for 25- 30 minutes or until potatoes are tender when poked with a fork. 
    5. Using an immersion blender, puree soup until desired consistency is reached.  Typically vichyssoise has a fairly smooth consistency.  If using a counter top blender, let cool before blending or blend in small batches, making sure to release the steam as you go.  Otherwise, you'll have soup all over your counter.
    6. Vichyssoise is served either warm or cold, but typically cold in the summer.  
    7. To serve, place a dollop of Greek yogurt on top, season with salt and pepper, and drizzle a bit of white truffle oil around the surface of the soup for taste. 
    8. Enjoy!
     Signature

    5 comments:

    1. Nothing better than a leek and potato soup! I love your idea of using hashbrowns to speed up the process.

      ReplyDelete
    2. Oh my goodness this looks delish!

      ReplyDelete
    3. Oh my goodness this sounds amazing and so flavorful! Bad that I have never even heard of it??

      ReplyDelete
    4. This looks amazing. I'm adding this to my recipe list now!

      ReplyDelete
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