Time 2h40m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Heat butter in dutch oven or heavy deep pan. Saute the leeks and onion-cook gently, stirring frequently until golden. Add broth and potatoes. Boil gently, uncovered for 30-45 minutes. Let cool and run through a processor until smooth. You may need to do this in two batches. Put mixture in large bowl and refrigerate. Chill for about 20 minutes. When cold stir in cream, chives salt and pepper. If too thick add some milk. Consistency should be somewhat thinner than pan cake batter. Serve cold.
Time 30m Number Of Ingredients 6 Steps:
Melt 2 tablespoons butter in a large pot. Add 3 peeled and cubed potatoes and 3 trimmed and chopped leeks. Cook for about 3 minutes, stirring, until softened. Add 4 cups stock. Boil, cover, lower the heat and simmer until vegetables are tender, about 20 minutes. Purée, then let cool. Stir in 1/2 cup or more cream before serving. Garnish with chopped chives.
Time 16h Yield 6-8 serving(s) Number Of Ingredients 8 Steps:
Start the chicken stock 2 days in advance: Trim away all green sections from the leeks; cut open the whites as necessary to wash out the grit, then dry and refrigerate in a plastic bag. Wash and reserve the leek greens. Wash the chicken backs, poking into the crevices with your finger to rinse away all bits of liver. (Chicken backs are best because they don’t make an overly gelatinous stock; for cartilaginous parts like breast trimmings or wings, use only a pound.). Simmer the chicken and 1/4 teaspoons salt for 6 hours in water to cover, skimming off all scum (don’t try to remove the fat); after 2 hours, add some or all of the leek greens. Strain the stock finely, making about 2 cups; cool and refrigerate. Before using, scrape off the congealed fat. Cook and refrigerate the soup base 1 day in advance: Saute the onions in a heavy 2-quart saucepan, starting on fairly high heat and reducing to medium as soon as the fat clarifies. When the onions are golden, increase the heat and add the leeks gradually; lower the heat again as they cook, stirring repeatedly to keep the juices from browning. In 15 to 20 minutes, when everything is golden but not browned, add the stock and 3/8 teaspoons salt, and bring to a boil. Add the potatoes, partially cover the pan, and simmer actively for 35 minutes. (Don’t use too much potato, or the soup will end up too thick.). In two batches, finely puree the soup base in a blender at high speed, then pour it back into the saucepan. Rinse out the blender with the milk, add it to the soup base, and heat slowly until it just starts to simmer, stirring continually across the pan bottom and around the sides. Finally, put the soup through a very fine strainer, scraping hard with a rubber spatula to push everything through. Cool quickly and refrigerate. On serving day, stir the cream gradually into the softly jelled soup. Carefully adjust the consistency, adding more cream (or water or both) as necessary to make a thick but pourable liquid; a spoonful poured back into the bowl should level out, not stay in soft peaks. Taste for seasoning – don’t oversalt, or you’ll lose the natural sweetness of the onion and cream. Vichyssoise keeps refrigerated up to 10 days.
Time 1h25m Yield 6 Number Of Ingredients 9 Steps:
Melt butter in soup pot over medium-high heat. Add leeks and salt; cook until leeks begin to wilt. Reduce heat to medium or medium-low and cook until soft and almost pastelike, 30 to 40 minutes. Place potatoes in the pot; add chicken broth. Adjust heat so mixture simmers slowly. Cook until potatoes are soft, about 30 minutes. Puree mixture with an immersion blender or in batches in a blender. Whisk in heavy cream and creme fraiche. Heat over medium heat. Add more salt, if needed, and cayenne pepper. Do not boil. Serve with a drizzle of creme fraiche and a sprinkle of chopped chives.
More about “creamy cold potato soup vichyssoise recipes”
Yield 5 Number Of Ingredients 8 Steps:
Gently sweat the chopped leeks and the chopped onion in butter or margarine until soft, about 8 minutes. Do NOT let them brown. 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. Puree in a blender or food processor until very smooth. Cool. Gently stir in the cream before serving.
