Viciously Delicious Vichyssoise by Lizzie0
I hope you’re all gearing up for a week of eating and drinking and merriment! I know I am!
The next 48 hours are going to be CRAZY as I frantically try to prepare for all the cooking I will be doing Wednesday and Thursday. Alas, time flies when you’re having fun (or extremely busy).
Anyway, today I thought I’d do a savory soup for you folks…
While it’s widely debated whether or not this soup originated in America or France, there is very little debate as to how DELICIOUS it is 😉
Additionally, this soup soup can be served hot OR cold, making it a year-round delight!
Here we go!
Viciously Delicious Vichyssoise (vish·ē·swäz′) – try saying that 5 times fast
- 2 leeks, chopped
- 1 onion, chopped
- 2 tablespoons unsalted butter
- 1 potato, peeled and sliced thin
- 2 1/3 cups chicken stock
- salt and pepper to taste
- 1 1/8 cups heavy whipping cream
- 2-3 scallions, chopped
1. Sweat the leeks and chopped onion in butter until soft. Don’t let them brown. (What do I mean, “sweat”? Here’s a good link that explains the process and why it’s a beneficial step in your cooking: http://www.reluctantgourmet.com/sweat_vegetables.htm)
2. After about 8 minutes, add the potatoes and stock, salt and pepper. Bring to a boil and simmer gently for 30 minutes.
3. When done simmering, take your large Magic Bullet cup and cross blade, and puree the soup in batches. It should take no more than 2-3.
4. Let the pureed soup cool. Add in the heavy cream and stir vigorously to combine the flavors.
5. Add some chopped scallions.
6. Serve with some crusty bread, or chill for a few hours in the fridge if you want the cold version!
Let me know what you think!
See you all Wednesday!