Vichyssoise (Cold Potato and Leek Soup)
Total time: 35 min plus cooling and 5 minutes to finish
Another classic French dish. The addition of cream or milk to finish gives it a rich texture. If you can stand the calories the cream really makes for a luscious soup.... I always use heavy cream if serving to guests.
Ingredients:
- 2 medium leeks about 1 cup roughly chopped, 160gr, 5.6oz
- 2 small - medium potatoes about 1 cup roughly chopped, 200gr, 7oz
- 1 tbs butter, 14.2gr, 1oz
- 1 1/2 cups chicken stock, 340gr, 12oz
- 1/4 - 1/2 cup milk or cream, 80gr, 2.8oz milk
- 2 tbs snipped fresh chives
Instructions:
- Clean leeks - Slice off the top leaving about an inch of pale green, then slice off the stem end. Slice the leek in half the long way. Discard the outer layer (more if it is damaged). Rinse the leek halves under running water, fanning the layers, to get out any remaining sand. If there is a hard core in the center, pull it out and toss - it just means that the leek was left in the ground a bit too long and was getting ready to flower (pretty flowers, by the way).
- Slice leeks thinly (the short way). You want to slice about 3 inches (7.5cm) of each leek.
- Sauté leeks in butter in medium saucepan, until they are soft.
- Peel and chop potatoes.
- Add to leeks along with chicken stock. You should have enough stock to just cover the potatoes. If necessary add more stock or water.
- Reduce heat and simmer until potatoes are done. Remove from heat, and refrigerate until thoroughly chilled - or longer...
- To Serve: Purée soup in blender. Add 1/4 to 1/2 cup of milk, stirring, until you have desired consistency.
- Serve, garnishing each bowl with freshly snipped chives.
Note: You can set the hot soup pan in cold water (assuming it's a metal pan) to help cool the soup faster.
---------------------------------------------------------
| Nutrition Information Recipe serves 2 Entire Recipe / per serving Calories: 420 / 210 Total Carbohydrates: 64 / 32 Dietary Fiber: 9 / 4.5 Total Fat: 14 / 7 Saturated Fat: 8 / 4 Cholesterol: 48 / 24 Protein: 13 / 6.5 Calcium: 238 / 119 Sodium: 698 / 349 |
General Technical Details and Disclaimer:
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/
