Reviewer:

aing

Reviewed: Jul. 22, 2011

Made this for a ten-course meal we potlucked. Absolutely everyone loved it. Do not change a thing. Perfect as it is.

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2 users found this review helpful

Reviewer:

laigaie

Reviewed: May 4, 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!

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13 users found this review helpful

Reviewer:

Father Bill

Cooking Level: Intermediate

Reviewed: Nov. 26, 2010

Vichyssoise is supposed to be a mild, subtly flavored soup, and this recipe has the perfect, classic (and classy) flavor. I wanted to make the Vichyssoise I remember from my childhood but I couldn't find my mom's recipe so gave this a try. I was worried that the regular onions would change the flavor, but it was perfect! As with others I adjusted the dairy; I started with half-and-half, and finished with cream, tasting after each addition until it was how I wanted; ended up using about 1 cup in total. I also found that it needed a bit more salt and pepper after adding the dairy; just check to be sure it meets your taste. Make it the day before you expect to serve it. Highly recommended!

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4 users found this review helpful

Reviewer:

weliz

Cooking Level: Expert

Reviewed: Nov. 7, 2010

I used vegetable stock in place of the chicken and just a little cream and subbed the rest with lowfat milk. It was still fantastic! I think it's better cold than hot.

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4 users found this review helpful

Reviewer:

AmberDawn

Reviewed: Sep. 24, 2010

This is a great soup...you really can't go wrong. I like the idea below of adding some fresh garlic. Will try that next time! Also - westcoastcook...when things are bland, that's when you are supposed to season more :) Do not be afraid of the salt and pepper!

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2 users found this review helpful

Reviewer:

T.Darling

Cooking Level: Intermediate

Reviewed: Aug. 19, 2010

I tasted it before I added the cream and it was quite bland. Didn't end up adding the cream after all as I didn't want to drown what little flavor it had.

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1 user found this review helpful

Reviewer:

westcoastcook

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Port Moody, British Columbia, Canada

Reviewed: Aug. 18, 2010

great recipe, but I was looking to get rid of more fat and had nonfat greek yogurt on hand....and substituting the yogurt for the cream worked great!

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1 user found this review helpful

Reviewer:

lynchmob

Reviewed: Aug. 6, 2010

My husband said, "Fishy-what?". This is a great recipe! I used 4 russet potatoes (way more than 3/4 cup but, perfect for up to 5 servings), added fresh garlic, topped with fresh parley and chives from the garden. A really nice cool dinner on a hot summer day. Oh, and the husband loved it!

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2 users found this review helpful