National Vichyssoise Day is November 18th, and here’s a great recipe I’ve tried to reinvent.
How to Make Vichyssoise Soup:
My recipe is as close as I could come to the soup I had in Spain.
Type: Soup Recipe
Serve with: fresh, crusty bread & garnishes – listed below
Prep Time: 18 min
Cook Time: 1 hr
Chill Time: 2 hrs
Yields: 10 cups
- 7 medium sized leeks – chopped
- 1/2 small onion – chopped
- 1 1/2 lbs potatoes – peeled & thinly sliced
- 7 cups chicken broth or stock – water or vegetable stock/broth
- 1 rib celery – minced
- 2 large cucumbers – thinly sliced
- salt & pepper – to taste
- 2 tbsp parsley – finely chopped
- dash of cayenne pepper
- 1 cup heavy cream
- 1 tbsp heavy cream
- 1 tbsp cucumber – small cubes
- 1 tsp tomato – small cubes
- 1 sprig parsley, basil or thyme
- In a stock pot on low heat, melt butter.
- Add chopped leeks & onion for about 20 minutes until tender. * Tip: Do not burn.
- Mix in peeled & thinly sliced potatoes, chicken broth & celery.
- Bring to a boil, then simmer until the potatoes are well cooked – about 35 – 40 min.
- Cool slightly.
- Stir cucumbers into the cooled, but not cold, soup.
- Bring back to a boil & remove from the heat.
- Puree until very smooth & season with salt & pepper to taste, parsley & cayenne pepper. * Tip: If the puree is too thick, you can add more broth or water until the vichyssoise is the texture you desire. It should be velvety smooth.
- Allow it to cool, if you intend to serve it cold. Gently reheat, if you want to serve it hot.
- Stir in heavy cream.
- Remove from heat for hot soup, or cool in the refrigerator to serve cold.
- Re-taste to be sure it’s salty & peppery enough.
- Ladle the soup into soup bowls or cups & garnish by swirling heavy cream, about 1 tbsp, into each bowl. Then, place 1 tbsp small cubes of raw cucumber, 1 tsp tomato & a sprig of parsley, basil or thyme.
How to Swirl Heavy Cream into Soup:
- Drop cream by the tsp in about 4 or 5 locations on top of the soup.
- Using a skewer, place in the middle of a cream blob & pull it through for about an inch in length, so each cream drop looks like a tear drop.
- Pull each swirl in the same direction.
- Tip: If you make a mistake, stir in the cream blobs & start over or practice with soup in a smaller cup.
More Soup Recipes:
Cooking Shows: Soups, Stews & Chilis
National Vichyssoise Day can be exciting with a tasty recipe like this.
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