Yield: 6 as an appetizer or 4 as main course. M. Louis named it "Vichyssoise" after Vichy, then known simply as a watering spot where Frenchmen rested their livers, but also known for fine cooking for patients tired of resting the organ to which most French ills are ascribed. Step 1 4. Russets will do fine. Prep Time: 1 hour. It's one of those fine old peasant dishes spiffed up with a fancy name and a refrigerator . 6 Let cool, then add remaining cream. Purée in a blender. Combine the leeks, potatoes, milk, and 2 cups water in a 4-quart pot. olive oil or butter 1 lb.
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. Add potatoes and cook for a minute or two, stirring a few times. DIRECTIONS. Cover and refrigerate … Sweat over a low heat until onion is soft and translucent, about 10 minutes. Add 3 peeled and cubed potatoes and 3 trimmed and chopped leeks. This version uses Yukon Gold potatoes, a cross between a North American white potato and a wild South American yellow-fleshed one.
Course.
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. Rolling the lamb around the filling means you get some of those bright flavors in just about every bite. Vichyssoise is a creamy and smooth soup made from potatoes and leeks. Strain well. Cook Time: 45 minutes. Recipe Apricot-and-Herb-Stuffed Leg of Lamb. 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. 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. Strain again through a fine strainer. Cover and simmer for about 30 Get every recipe from Encyclopedia of Food and Cookery by … Main. So will Yukon golds. Recipes, Cooking Techniques, Menu Ideas.
Vichyssoise recipe by Margaret Fulton - Melt butter in a saucepan, add leeks and cook over low heat until leeks are soft but not brown. When the temperature goes up, this is one of my favorite soups to make.
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). Total Time: 1 hour 45 minutes. 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. Stir in stock. 2 tbsp. Get every recipe from French Lessons by Justin North 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. Season to taste and return to a boil. Directions. Ingredients. 3. Cook for about 3 minutes, stirring, until softened. Chill thoroughly before serving, garnished with snipped chives. Dear Olivia I’ve been making vichysoisse at least once every summer here in New England for over thirty years–a perfect summer soup. Choose the right potatoes. 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. 5 Return purée to the heat and add the milk and 1/2 cup cream. If you have Mastering The Art of French Cooking, you'll notice there are something over a dozen suggested variations on leek and potato soup. Traditionally served chilled, it can be enjoyed hot too if the season calls for a warming soup instead. Cauliflower vichyssoise recipe by Justin North - Heat the oil in a heavy-based saucepan. Preparation Melt 2 tablespoons butter in a large pot. This soup is quick and cheap and goes from fridge to table with a quick sprinkle of garnishes, which can be fancy or plain. Recipes & Menus How-To
I a large, heavy bottom pot, melt butter over medium-low heat. trimmed leeks, rinsed and chopped 1 lb. How to Make Vichyssoise 1. Print Recipe. Ingredients. From Fine Cooking, June/July 2009. 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. Melt butter in a large saucepan over medium-low heat; add leeks and season with salt.