Vichyssoise Recipe - Allrecipes.com
Vichyssoise Recipe

Vichyssoise

Recipe by  

"The finest of all cold soups--and the very best thing invented in the USA! This wonderful, smooth soup can be garnished with a very few finely chopped chives. The chef at the Algonquin (where the soup originated) now sprinkles a very little curry powder, and provided it is a VERY little this can be very pleasant. Enjoy."

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Ingredients Edit and Save

Original recipe makes 4 - 6 servings Change Servings
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Directions

  1. Gently sweat the chopped leeks and the chopped onion in butter or margarine until soft, about 8 minutes. Do NOT let them brown.
  2. Add potatoes and stock to the saucepan. Salt and pepper to taste; do not overdo them! Bring to the boil, and simmer very gently for 30 minutes.
  3. Puree in a blender or food processor until very smooth. Cool. Gently stir in the cream before serving.
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Reviews More Reviews

Most Helpful Positive Review
Aug 13, 2006

This was a great starting point. (Recipes exist to get ideas, not to follow.) I like vichyssoise, but am always a bit disappointed in the blandness. I added a clove of garlic and half cup of finely chopped fresh herbs (parsley, lovage, oregano, majoram, savory, thyme, basil and a lot of chives). I garnished with more chives and fresh cracked pepper.

 
Most Helpful Critical Review
Sep 08, 2009

I agree that this was a great starting point. I combined this recipe with the Classic Vichyssoise recipe by 2doulas and another from one of my cookbooks and ended up with a beautiful soup that my guests adored. The key is to use the herbs called for in the other recipe, sub white pepper for the black, use fat-free half-and-half instead of cream, and garnish with sour cream and chives. Yum, yum, yum!

 
Jul 16, 2006

ok. I cheated and sampled the leek potato mixture as it was cooling. Awesome. But then I added the dairy - I used nonfat half and half - and suddenly this delicious soup became diluted, more fattening and less enticing. It was good. But prior it was exquisite. So next time, I'm adding the half and half a quarter cup at a time. Also, bacon bits and chives on top and with less cream a dollup of sour cream. Just like in baked potatoes! And who knows, may even serve warm instead of chilled. I'm out of control!

 
Apr 19, 2006

try using non fat half and half instead of the cream. Works very well and cuts out a lot of calories!

 
May 04, 2011

Oh my! Simply sumptuous! I noted that some other reviewers fiddled with the recipe by using lowfat this and nonfat that or reduced fat other. DON'T! Keep this recipe exactly how it's written! Otherwise, it's just foreplay without sex! (Nice, but never as fulfilling!) Whilst I appreciate the idea of adding a scintilla of curry on top, I personally found it destructive to this wonderful dish. Definitely use fresh chives though, along with proper full fat cream and delicious rich chicken stock. I did add the lightest dusting of fresh cracked black pepper. Chilled to perfection, it was a symphony of flavour! Lovely. Absolutely Lovely!

 
Feb 08, 2003

My first taste of Vichyssoise - excellent! Easy, straightforward recipe. Enjoyed it this warm summer afternoon with a fruit compote, fried bread fingers, and chilled Pinot Blanc, in the cool shade in my garden. Even my gourmet Belgian Shepherd loved it! Don't miss trying this one!

 
Aug 14, 2003

Just had gum surgery and my wife made this for me. Excellent. My wife even made herself a non-pureed batch without the cream and she loved it. Thanks.

 
Aug 01, 2006

Mmmm delicious. It is basicly a cold leek&potato soup, but the genious of it is the idea of serving it cold. I would never have thought of that. Very nice, smooth and pleasing in the summer heat. Must serve with a big chunk of bread for dipping.

 

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Nutrition

  • Calories
  • 281 kcal
  • 14%
  • Carbohydrates
  • 13.1 g
  • 4%
  • Cholesterol
  • 88 mg
  • 29%
  • Fat
  • 24.8 g
  • 38%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 478 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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