Best Sweet Potato Vichyssoise Recipes

SWEET POTATO VICHYSSOISE

Sweet Potato Vichyssoise image

I got this recipe from a cookbook I can't recall the name of, but since I love vichyssoise, I tried this recipe, and it is fabulous. I make it when the weather turns warm and serve it cold.

Provided by CookinCowgirl

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

6 tablespoons butter
4 leeks, white parts only
6 cups homemade chicken stock
1 1/2 cups dry white wine
3 large sweet potatoes, peeled and chopped
grated lime, juice and zest of
1 cup milk
1 cup whipping cream
salt & fresh ground pepper
fresh chives (to garnish)

Steps:

Saute the leeks in the butter.
Add stock, wine, and potatoes and heat to a boil.
Turn down the heat and simmer for 15 minutes.
Stir in zest, lime juice, milk, and cream.
Season with salt and pepper.
Puree in small batches.
Refrigerate for 4-6 hours.
Serve and garnish with chopped chives.

Nutrition Facts : Calories 483.1, Fat 30.5, SaturatedFat 18.2, Cholesterol 93.1, Sodium 1751.9, Carbohydrate 27.9, Fiber 3, Sugar 6.5, Protein 15.4

SPICY SWEET POTATO VICHYSSOISE

SPICY SWEET POTATO VICHYSSOISE image

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 tbsp olive oil
1 leek, white part only, rinsed and thinly sliced
2 tsp fresh ginger, minced
1 tsp garlic, minced
1/2 tsp cinnamon
4 cups sweet potato, peeled and cut into 1/4-inch diced
4 cups low-sodium vegetable stock
1/2 tsp sea salt
1/4 tsp cayenne pepper
1/8 tsp fresh ground black pepper
Pinch nutmeg
1 1/2 cup skim milk
1/4 cup low-fat plain yogurt (optional)
3 tbsp chives, thinly sliced (optional)

Steps:

ONE: In a medium saucepan, heat oil over medium-high heat. Add leek, ginger and garlic to pan and sauté for 3 to 4 minutes or until leeks are softened. Add cinnamon and potatoes and stir to combine. Add stock, increase heat to high and bring mixture to a boil. Reduce heat to medium-low and simmer for 20 minutes or until potato is tender when pierced with a fork. TWO: Transfer potato mixture to blender and purée in batches until smooth. Season with salt, cayenne, black pepper and nutmeg. Transfer to a sealable container and chill for a minimum of 2 hours; soup will be best if chilled overnight. (NOTE: Puréed mixture may taste strong without milk and yogurt at this point.) THREE: After potato purée has chilled, add milk and whisk to combine. Divide soup evenly among 6 bowls, garnish each bowl with 2 tsp yogurt and 1/2 tbsp chives (optional) and serve immediately. TIP: Chill serving bowls in fridge for about 1 hour prior to serving. SOME LIKE IT HOT: To serve warm, pour potato purée into a saucepan and whisk in skim milk. Warm over medium-high heat until hot, stirring frequently, being careful not to boil the soup or scorch the bottom of the pan. Garnish as directed above and serve immediately.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #north-american #low-protein #bisques-cream-soups #soups-stews #vegetables #dietary #low-calorie #low-carb #low-in-something #presentation #served-cold