How to Make Classic Vichyssoise Video

How to make Classic Vichyssoise

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How to Make Classic Vichyssoise -

How to make Classic Vichyssoise. Visit www.summerkitchen.tv to experience a new video cookbook with delicious...

How to Make Classic Vichyssoise -

How to make Classic Vichyssoise. Visit www.summerkitchen.tv to experience a new video cookbook with delicious summertime recipes, perfect for your picnic basket or backyard BBQ table.

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11/26/07

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How to Make Classic Vichyssoise bbq Classic Vichyssoise food French food health holiday kitchen holidaykitch summer Vichyssoise

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By: Guest More than a year ago

One of my favorite summer time foods is Vichyssoise. We would go to this great place in Bar Harbor Maine called the Opera house and I would get Vichyssoise and a Lobster salad, great on a hot summer night. Having said that, this isn't it. My Vichyssoise tasted more like cream of chicken soup with out any potato flavor or any flavor really. I followed the directions precisely so I don't know what I did wrong. I might try it again but this time use 1/2 chicken stock and half water, not sure if that will do the trick, but I am open to any ideas.

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How to make Classic Vichyssoise

Number of servings: 6 Prep time: 15 minutes Cook time: 40 minutes Total time: 3 hours Skill level: Easy

Ingredients and Quantities

6 cups of low sodium chicken stock 4 cups of potatoes, peeled and diced 4 cups of leeks, sliced salt, to taste 1/2 cup of heavy cream 1 bunch of chives, chopped

Directions

1. Add the chicken stock, potatoes and leeks to a medium pot and bring to a boil. 2. Season with salt and simmer covered for about 20-30 minutes, or until the vegetables are tender. 3. Remove from the heat and use an immersion blender to puree the soup. 4. Chill the soup for 1-2 hours. After chilling, whisk in the heavy cream. 5. Garnish with a sprinkle of chives and serve.

More Information

Meal: Brunch Cuisine: New-American Dish Type: Appetizer Cooking Method: boiling Main Ingredient: Potatoes and Leek Season/Occasion: Summer Equipment needed: Immersion Blender Alternate Ingredients: low sodium vegetable stock Special Considerations: Low Sodium

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From the French country kitchen to your summer time table comes this simple chilled potato soup, vee-she-swahz. For a vegetarian version, substitute the chicken for vegetable stock or water.

First, add six cups of chicken stock to a medium pot, and add four cups of peeled and diced potatoes, add four cups of leeks. Bring to a boil, season with salt and then simmer covered for about 20 to 30 minutes, or until the vegetables are tender.

Remove from the heat and use a merging blender to puree the soup. Now, let the soup chill. After chilling the soup, whisk in a quarter cup of heavy cream.

Garnish with the sprinkle of chopped chives and serve. Classic vee-she-swahz [Foreign Language]

For more delicious summer recipes, visit summerkitchen.tv

Transcription by: Scribe4you Transcription Services