Editors' Pick
Creamy cold potato soup (Vichyssoise)
photo by SharonChen
- Ready In:
- 2hrs 40mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
directions
- Heat butter in dutch oven or heavy deep pan.
- Saute the leeks and onion-cook gently, stirring frequently until golden.
- Add broth and potatoes.
- Boil gently, uncovered for 30-45 minutes.
- Let cool and run through a processor until smooth.
- You may need to do this in two batches.
- Put mixture in large bowl and refrigerate.
- Chill for about 20 minutes.
- When cold stir in cream, chives salt and pepper.
- If too thick add some milk.
- Consistency should be somewhat thinner than pan cake batter.
- Serve cold.
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Reviews
-
This soup is a gift: must be prepared in advance, super easy, delicious AND elegant! I soaked the diced onions in water for a few minutes to remove the bite. After sautéing thoroughly, I pressure-cooked it till ingredients were very soft, so it would easily blend smoothly. Yes, it is very rich but worth it. Savor every slurp!
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RECIPE SUBMITTED BY
A.M. Collins
Buena Park, Ca.
I once worked at an Indian restaurent and loved it so much I set out to learn how to do it. I have been so far successful with the exception of mastering a lentil dish called "Dahl". I also love mexican food as well as spanish "tapas". Right now I am trying to perfect the Korean dish Kimchi. I run a 900 psychic line which I do from home so while I am on the phone, constantly, I can also cook. I have recently become a vegetarian but the rest of my family hasn't so my challenge is to cook to all of our tastes.