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| Vichyssoise |
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| Vichyssoise is a chilled leek and potato soup. Originally, the richness came from white sauce, now it is prepared with cream. |
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| 3 Tbs |
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butter |
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| 4 |
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leeks, white parts only, sliced and well rinsed |
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| 1 lb |
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stewing potatoes, peeled and diced |
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| 4 cups |
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chicken stock or vegetable stock, homemade stock is much better |
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salt and pepper to taste |
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chives for garnish |
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| 1 |
Melt the butter in a large saucepan over medium low heat. Add the leeks and cook for 5-6 minutes, stirring occasionally, until the leeks turn transparent. |
| 2 |
Add the potatoes. Stir a couple of times and add the stock. Bring the soup to a boil, lower the heat and simmer for 30 minutes. |
| 3 |
Season with salt and pepper. Let the soup cool down to room temperature and puree until smooth. Pour into a soup bowl, cover and keep the soup in the fridge for at least 1 hour, or until completely chilled. |
| 4 |
Stir the cream into the cold soup just before serving. Serve in individual bowls, garnished with chopped chives. |
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| Servings: 4 |
| Yield: 4 to 5 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
| The following ingredients were not linked to the ingredient database and were not included in the nutrition information: |
| chives for garnish |
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| Amount Per Serving |
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| Calories |
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306.64 |
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| Calories From Fat (35%) |
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105.82 |
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% Daily Value |
| Total Fat 11.89g |
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18% |
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| Saturated Fat 6.29g |
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31% |
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| Cholesterol 30.10mg |
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10% |
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| Sodium 2113.09mg |
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88% |
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| Potassium 1030.88mg |
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29% |
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| Carbohydrates 41.45g |
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14% |
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| Dietary Fiber 3.42g |
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14% |
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| Sugar 7.27g |
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| Sugar Alcohols 0.00g |
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| Net Carbohydrates 38.04g |
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| Protein 9.82g |
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20% |
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| Recipe Type |
| Appetizer, Brunch, Gluten free, Light meal, Main meal, Soup, Summer, Supper |
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| Cooking Tips |
| It is best to use an hand blender, upright blender, or immersion blender and puree the soup in the same pan. Otherwise, use your normal blender or food processor and work by batches, as necessary. |
| You can puree the soup still hot, as long as you are careful. A splash of hot liquid on your skin might cause burns. |
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| Recipe Source |
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Source: All Foods Natural
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