In a large soup pot, over medium heat, melt the butter. I have lost my copy of Adele Davis, but happily, I saw it on Amazon the other day.Plan to buy a copy when I visit the US next time.But I have never forgotten her recipes and her Introductions to recipes , like calling bread pudding Duty pudding as she and her sisters had to make it, when the bread got stale, every week etc etc. Puree soup in blender or food processor and cool. One of the things I really love is how simple it is to remember the ingredients. Since Campbell no longer makes this soup, I used as a starter a recipe from “The Complete Book Of Soups and Stews” as noted. See more. Note: Use the white of the leek plus about 1½ inches of the green to give the soup a pleasant off-white shading. I bought free chicken legs for stock (Ms.Davis advises buying a whole lot and making delicious and cheap stock. Hello! One of my childhood memories growing up in Jersey City, NJ was my mother’s vichyssoise. 5 Cool and stir in sour cream and whipped cream: Allow to cool a bit before stirring in the sour cream and whipped cream. Remember: Bad Vichyssoise is like wallpaper paste but doesn't taste as good. Stir in remaining 1/2 cup cream, … Cook for several minutes, reducing the heat to medium if necessary, until the leeks and onions are translucent and wilted. They can actually be dangerous. Chilled soups were invented for hot days like these. Your daily values may be higher or lower depending on your calorie needs. Eesh! Cover pot and continue to cook for 12 minutes. Delicious!!! The only bay that can be left in is the powdered version (which does not last as long). Simple! I loved it so much that it inspired me to make my own. Add leeks and cook over medium heat, stirring occasionally. Greetings from Slovakia. First time commenting? Add more pepper and salt as needed to your taste. i had to add a TON of water to even get it to a soup consistency. Don’t add salt until stock is blended well as the condensed stock has a lot of salt. I followed the recipe exactly except that I had fresh thyme that needed using so I used 1/2 tsp of that. In 1910, Louis Diat first chilled the soup for New York City's Ritz-Carlton Hotel. Can veg version use veg broth? (I throw in a few celery leaves if they look good for added flavor.). I also haven't added the cream yet because it is cooling and I'm not sure I need to; it's that good without it. Add a splash of white … No matter the origin, ice cold vichyssoise is a perfect soup for a warm, summer’s evening and is a great way to use those garlic scapes you found at the farm stand or recieved in your CSA … This classic is elegant in its simplicity but the choice of ingredients is critical. [1] This dish is made of bread, crushed almonds, garlic, water, olive oil, salt and sometimes vinegar Avocado soup: Can be prepared and served as a cold or hot soup Banana soup United States, Alaska Followed directions exactly & added condensed chicken stock (1 packet) & also used some home made chicken stock. So, those who have (sensibly) tasted it hot and found how good it is, are just discovering a classic French soup. Thank you so much. Instead of a blender I used a hand mixer right in the pot. Serve soup in chilled glasses, garnished with chives. …and yes, many are scared to skin the feet but they do come off easily, like socks! Vichyssoise is a French-inspired soup made with potatoes and leeks.It's served cold, and it may be garnished with snipped chives or parsley.This classic French-style soup is very easy to make at home, and many people find it enjoyable hot as well as cold, although purists may frown on serving the soup … I’ve tried this recipe with other types, and it’s just not the same. Serve the soup hot or chilled; … Elise Bauer is the founder of Simply Recipes. My mother learned how to cook from her Adele Davis cookbook. A lighter version of the traditional vichyssoise chilled potato leek soup, with leeks and Yukon Gold potatoes. Summer has officially arrived, and with it, the dry summer heat for which Sacramento is so well known. 4 potatoes, peeled and sliced or chopped 2 celery stalks, thinly sliced. I am from Bangalore,India where Western cooking is well-known.I love leek and potato soup so much and first learnt it from Adele Davis’ famous cook book which I got as a gift from my husband , who was Manager of a book store. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Bring to a simmer for about 5 minutes. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition It was served in a ice bowl, and I believe the chef dropped the entire salt container in his pot of soup. Continue to heat until the foam subsides a little and the butter just begins to brown. Whether cold as vichyssoise is served, or hot it's always great. Add more salt to taste. Most people won't think twice about serving basic cornbread when is on the table. Thanks for waiting. This is a keeper, as usual from this site. I have not had it since (I had forgotten about it) and am so looking forward to making it – I wish I had remembered this soup while my husband was still alive – we would have gotten a good chuckle out of it. A review from THE NIBBLE, Great Food Finds, a gourmet food webzine with thousands of product reviews and recipes including this vichyssoise soup recipe. How to make potato leek soup !!!!! Thank you for this recipe! Very simple recipe that tastes great. I’m a caregiver and my patient asked if I can cook her vichyssoise soup…i found your recipe cause it sounds the best among I’ve read…I followed everything what’s in this recipe and it turned out to be unbelievably patient eats it every dinner for 3 weeks …and stopped for 2 weeks and now I’m cooking it again..This is my first time to cook it and I thank you so much for sharing this recipe for me and my patient friends and family to enjoy…I will never change anything about this recipe…a million thanks to you Elise and I will try some of recipes when I’m not busy…. It’s very good indeed and in August I will make a double batch as the first course of a dinner party for about 15 people, although this single batch is very generous for “six to eight” so maybe a batch-and-a-half would make more sense. Congrats! Vichyssoise is a French classic cold soup recipe made of potato and leek. Have you seen it on a menu in France with the name, “vichyssoise”? EXCELLANT!!! Please do not use our photos without prior written permission. No chicken legs are not dirty.When the outer skin ius removed they are very clean, I assure you! There is an ongoing debate about its origin – some claim it has French roots, while others insist that the soup is an American invention. Our version is decidedly lighter, though still quite creamy because we use Yukon gold potatoes, which are naturally creamy potatoes (they make great mashed potatoes too). that’s how I learned to make it in cooking school, and it’s a wonderful addition. Avoid any temptation to substitute lower quality, pre-processed or packaged ingredients for the sake of time or convenience. ~Elise. They can actually be dangerous. Vichyssoise, or cold potato leek soup, is a simple and incredibly delicious soup that I first experienced when Karl and I were still living in Japan. You saved Classic Vichyssoise to your. Try this recipe. Yes, the origin of the name appears to be somewhat murky. My other objection is that the recipe should mention that leeks need to be cleaned carefully to get out any sand. Place leeks, shallots, and oil in a Dutch oven over medium-low. Melt butter in heavy skillet over medium-high heat. It’s French(ish), it’s made from potatoes, leeks, and onions, and it’s served chilled (though it’s also delicious hot!) Vichysquash, cold crookneck and buttermilk soup - from The Runaway Spoon. All three recipes were incredible (as I knew they would be). Add vegetable mix to potatoes. Bring to a boil, reduce heat to low, cover and cook until the … Continue to heat until the foam subsides a little and the butter just begins to brown. The soup should be served just below room temperature (maybe 65°F or 18°C). This recipe was easy to follow and the soup came out amazing. The fact that it is served cold makes it a bit exotic and this will probably please your guests. 1. Did you know you can save this recipe and order the ingredients for. After the puree stage, I whisked in my heavy cream, and I used a full 2 cups to achieve the type of rich and creamy texture I am used to in this dish. Step 2 Add potatoes, stock, and bay leaves; bring to a boil over high. This is a great basic recipe for Vichyssoise, Priscilla. b) It was popularised in France when the Royal chefs of Louis XV renamed it Vichysiose because ‘potage’ was considered too common and vulgar a peasant food to be served to the king. 4. Puree the soup in a blender. Deselect All. This soup was down right elegant!!! It should also say "white part only" which is the most easily usable part. Saute the leeks and onion-cook gently, stirring frequently until golden. Garnish with chopped chives or parsley. Don’t know the answer. Cover and refrigerate until cold, at least 4 hours and up to 2 days. Lastly, there are nearly identical recipes for leek and potato soups in countless old/peasant recipe books, from every European country. Divide soup between 8 soup bowls and garnish with chives. My French friends tell me no. The dish has forever since been called, “Tom’s Soup” in our household. I add watercress to mine. It's called Vichyssoise and it's a beaut... Ready for the easiest and most awesome cold soup ever? (Careful! And I did use the crank-type food mill but it took a long time and required constant scraping of the food down into the blades, so I can understand why all recipes, including this one, specify a blender and not a crank-operated mill.