CLASSIC VICHYSSOISE SOUP
Provided by Olivia's Cuisine
Time 1h45m
Number Of Ingredients 10
Steps:
- In a heavy bottomed pot, or dutch oven, heat the olive oil and the butter, over medium high heat.
- Sauté the onion until translucent (about 2 minutes).
- Add the leeks and sauté until soft (about 4-5 min).
- Add the potatoes and sauté with the onions and leeks for a couple of minutes. Season with salt and pepper.
- Add the chicken broth and bring to a boil.
- Lower the heat and simmer for 30 minutes, or until the potatoes are tender.
- Using an immersion hand blender, puree the soup until smooth. Alternatively, you can work in batches using a regular blender.
- Add the heavy cream and turn the heat back up to medium. Cook for about 5 minutes so it thickens a little.
- Taste for seasoning and add more salt and pepper if necessary. Add a pinch of freshly grated nutmeg. Remove from heat.
- Wait for the soup to cool down to room temperature and chill for at least one hour before serving (overnight is better).
- Garnish with some chopped chives and serve.
POTATO LEEK SOUP (VICHYSSOISE)
There is nothing better on a chilly, damp day than a steaming bowl of potato leek soup; and conversely, few things are as delicious and refreshing on a hot, sweaty day than a bowl of ice cold vichyssoise.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h25m
Yield 6
Number Of Ingredients 9
Steps:
- Melt butter in soup pot over medium-high heat. Add leeks and salt; cook until leeks begin to wilt. Reduce heat to medium or medium-low and cook until soft and almost pastelike, 30 to 40 minutes.
- Place potatoes in the pot; add chicken broth. Adjust heat so mixture simmers slowly. Cook until potatoes are soft, about 30 minutes. Puree mixture with an immersion blender or in batches in a blender. Whisk in heavy cream and creme fraiche. Heat over medium heat. Add more salt, if needed, and cayenne pepper. Do not boil.
- Serve with a drizzle of creme fraiche and a sprinkle of chopped chives.
Nutrition Facts : Calories 424.3 calories, Carbohydrate 35.4 g, Cholesterol 104.3 mg, Fat 30.5 g, Fiber 3.6 g, Protein 5.8 g, SaturatedFat 18.8 g, Sodium 1171.3 mg, Sugar 5.7 g
POTATO LEEK SOUP
Warm up on a cool fall evening with comforting bowls of extra-creamy potato leek soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- Melt butter in a large saucepan over medium heat. Add leeks and cook, stirring, until soften, about 10 minutes. Add potatoes, salt, and broth; simmer until potatoes are tender, about 30 minutes.
- Transfer mixture to the jar of a blender or bowl of a food processor; blend until smooth. Set a fine mesh strainer over a large saucepan; strain liquid into saucepan. Add half-and-half, heavy cream, and nutmeg; season with white pepper.
- Return to stove and gently heat over medium-high heat until warmed through. Serve garnished with chives.
CLASSIC POTATO LEEK SOUP
This classic creamy soup is easy to make and has a hint of fresh lemon juice for some brightness.
Provided by Food Network Kitchen
Time 1h10m
Yield 6
Number Of Ingredients 13
Steps:
- Heat the butter in a large wide pot over medium heat. Add the garlic, leeks and onion and cook, covered, stirring occasionally, until soft and not browned, about 12 minutes. Raise the heat to medium-high, pour in the wine and continue to cook, uncovered, until almost dry, about 4 minutes.
- Add the potatoes, bay leaf, thyme, 7 cups water, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, reduce the heat to maintain a simmer and cook, covered, until the potatoes are very tender, about 20 minutes. Remove from the heat and cool slightly.
- Remove and discard the thyme and bay leaf. Working in batches, transfer the mixture to a blender and carefully puree until smooth, taking care not to fill the carafe more than half full per batch, or puree with an immersion blender in the pot. Reheat the soup over medium heat until steaming.
- Whisk in the cream and lemon juice. Adjust the seasoning with additional salt and pepper. Ladle the soup into bowls. Garnish with fresh thyme leaves, a drizzle of oil and a frizzled leeks or shallot if using.
HOT OR COLD LEEK SOUP
Provided by Jacques Pepin
Categories breakfast, soups and stews, appetizer
Time 45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Trim the leek to remove the root and any damaged outer leaves, but leave the remainder of the leaves intact. Split the leek in half lengthwise, and cut it into 1/4-inch pieces. Clean the leek by immersing the pieces in a bowl filled with cold water. Lift the pieces from the water and place them in a sieve.
- Heat the oil in a pot. When hot, add the leek and onion, and cook over medium heat for about 5 minutes, until they soften and begin to brown lightly. Add the stock, potatoes, salt and pepper, and bring to a boil. Boil for about 30 to 40 minutes, until tender.
- Strain off most of the juices and reserve them. Add the solids with a little of the juice to the bowl of a food processor and process briefly, just until pureed. (If too much juice is added to the processor bowl, the mixture will become too foamy.) Mix the puree with the reserved juices. You should have about 7 cups. The hot soup can be served immediately, with croutons if desired.
- For cold leek soup, cool the soup and stir in the milk, chives and Tabasco sauce. Serve cold.
Nutrition Facts : @context http, Calories 297, UnsaturatedFat 7 grams, Carbohydrate 38 grams, Fat 11 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 1230 milligrams, Sugar 12 grams
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