Mom's Vichyssoise
This soup went so fast, we didn't have time to take a photo of it. If we had, it would've been an off white soup, best accented with a sprinkle of chopped chives.
So instead, behold the scene of the crime: a photo of the new kitchen where the inaugural soup was made over real live GAS heat! No more electric stovetop on an antiquated appliance! My mother's vichyssoise (pronounced VISH-E-SHWAZ,
not SHWAH) is great by itself or as the starting point for a soup with other ingredients. I went with the basics this time: potato and leek (should you need a refresher on how to wrangle the glorious leek, I again refer you to the guys at Cookthink). I'm sure a stepped up version will surface again later. It is the first of many soups slated to simmer on this here stove. Believe me, if they're anywhere near as rich and delicious as this one, we'll definitely be signing up for that gym membership down the street much sooner than later.
We tried to control our portions by rationing it into small square bowls, but we got to the point where we started just drinking the bowls like they were mugs... and you better believe we went back for refills. If I sat down at a bar and ordered a soup to drink myself to death, this would be my poison. Next time I'll have to pour it into tall shot glasses, a much more appropriate presentation.
The great thing is that this soup can be served at room temperature, warm, or cold. It's a perfect segue from summer to fall; from refreshing to comforting; and a good way to get warmed up for that first inevitable cold snap of the season.
Mom's Vichyssoise
Serves 4 (or 2 voracious appetites)
1 leek (white portion only), rinsed well and finely chopped
1 medium yellow onion, finely chopped
1 Tbsp butter
2 medium white potatoes, peeled and diced
4 cups of chicken or vegetable broth
1/2 pint of heavy whipping cream
salt & pepper to taste
chives, chopped for garnish (optional)
1. Melt butter in a stock pot. Add chopped onions and chopped leek. Saute until golden.
2. Add broth, potatoes, salt and pepper to taste. Over medium heat, cover, and simmer about 30 minutes or so until the vegetables are very tender. Stir occasionally.
3. Blend until smooth (with an immersion blender or regular blender) and add the whipping cream.
4. Place it in the fridge to chill and top with chopped chives on top. You can also serve this soup warm. Keeps about a week in the refrigerator.
So instead, behold the scene of the crime: a photo of the new kitchen where the inaugural soup was made over real live GAS heat! No more electric stovetop on an antiquated appliance! My mother's vichyssoise (pronounced VISH-E-SHWAZ,
not SHWAH) is great by itself or as the starting point for a soup with other ingredients. I went with the basics this time: potato and leek (should you need a refresher on how to wrangle the glorious leek, I again refer you to the guys at Cookthink). I'm sure a stepped up version will surface again later. It is the first of many soups slated to simmer on this here stove. Believe me, if they're anywhere near as rich and delicious as this one, we'll definitely be signing up for that gym membership down the street much sooner than later.We tried to control our portions by rationing it into small square bowls, but we got to the point where we started just drinking the bowls like they were mugs... and you better believe we went back for refills. If I sat down at a bar and ordered a soup to drink myself to death, this would be my poison. Next time I'll have to pour it into tall shot glasses, a much more appropriate presentation.
The great thing is that this soup can be served at room temperature, warm, or cold. It's a perfect segue from summer to fall; from refreshing to comforting; and a good way to get warmed up for that first inevitable cold snap of the season.
Mom's Vichyssoise
Serves 4 (or 2 voracious appetites)
1 leek (white portion only), rinsed well and finely chopped
1 medium yellow onion, finely chopped
1 Tbsp butter
2 medium white potatoes, peeled and diced
4 cups of chicken or vegetable broth
1/2 pint of heavy whipping cream
salt & pepper to taste
chives, chopped for garnish (optional)
1. Melt butter in a stock pot. Add chopped onions and chopped leek. Saute until golden.
2. Add broth, potatoes, salt and pepper to taste. Over medium heat, cover, and simmer about 30 minutes or so until the vegetables are very tender. Stir occasionally.
3. Blend until smooth (with an immersion blender or regular blender) and add the whipping cream.
4. Place it in the fridge to chill and top with chopped chives on top. You can also serve this soup warm. Keeps about a week in the refrigerator.
Labels: cold, leek, potato, vegetarian-option
posted by adrienne at 12:43 AM
1 comments
