Best Some Like It Hotvichyssoisesome Like It Cold Recipes

SOME LIKE IT HOT...VICHYSSOISE...SOME LIKE IT COLD!

Steps:

• Melt butter in your soup pot.
• Saute leeks and onion in butter until they're a light yellow or golden color.
• Add broth, potatoes and pepper.
• Bring to a boil, reduce heat and simmer for about 20 minutes or until potatoes are done.
• Using a blender or food processor run the soup, including all the liquid until it is velvety smooth. You may have to do this in batches.
• Taste and adjust seasonings if necessary.
• If serving cold or if you are making it in advance put in fridge until it's ready.
• When ready to eat add the half and half and stir. You may need to add more half and half to get the consistency you like.
• If eating it hot microwave or put it on the stove to reheat.
• Add any garnish and enjoy.

VICHYSSOISE

Steps:

• In a pot, melt the butter over medium heat.
• Add the leeks, lower the heat and gently fry without browning.
• Add the potatoes, and mix well.
• Add water and season with salt and pepper.
• Bring to a boil and cook over low to medium heat for about 30 minutes, or until the potatoes are tender.
• Drain the leeks and potatoes but reserve the cooking water.
• Pass the vegetables through a potato masher.
• Add a ladle of the cooking water and the cream. Whisk well, then strain everything through a strainer.
• Pour the filtered Vichyssoise into the pot, place it on a medium heat and bring it to the boil while continuing to whisk.
• Remove from the heat as soon as it comes to a boil and let cool to room temperature.
• Place the vichyssoise in the refrigerator for at least 2 hours.
• Adjust the seasoning with salt and pepper if necessary before serving.
• Pour the vichyssoise into bowls and sprinkle with chopped chives

LEEK & POTATO VICHYSSOISE (SOUP)

Steps:

• Prepare leeks by trimming off the tough, dark green leaves and the bottom of the root. Then cut length-wise and wash in between each leaf, as dirt deposits can gather deep inside the leek. Then, thinly slice.
• Melt butter in a soup pot over low-medium heat.
• Add sliced leeks, stirring occasionally. Cook until leeks are tender, but not browned. This may take 15-20 minutes.
• Add sliced potatoes and chicken or vegetable stock. If using vegetable stock, you may add a little powdered chicken stock mix to enhance the flavor. Stir.
• Bring mixture to a boil, then reduce heat and cook until potatoes are tender.
• Once potatoes are tender, you can puree the mixture using a hand blender in the same pot or by doing batches in a blender. If you want a very fine texture, put the mixture through a sieve after pureeing.
• Add cream, salt (optional), pepper, basil, and paprika. You can thicken the mixture by adding a tablespoon or two of flour or corn starch. You can thin the mixture by adding more water or stock. This depends upon your preferred texture and consistency.
• Reheat gently to serve warm or hot. Or you can serve very cold with cut chives as garnish. Enjoy!