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    You are in: Home / Recipes / Fine Cooking Vichyssoise by James Peterson Recipe
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    Fine Cooking Vichyssoise by James Peterson

    Fine Cooking Vichyssoise by James Peterson. Photo by diner524

    1/2 Photos of Fine Cooking Vichyssoise by James Peterson

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 2 mins

    32 mins

    30 mins

    KateL's Note:

    Entered for safe-keeping for ZWT5. From Fine Cooking, June/July 2009. This version uses Yukon Gold potatoes, a cross between a North American white potato and a wild South American yellow-fleshed one. Their golden flesh is richly flavored and fairly firm and moist, with medium starch content -- a perfect compromise between dry, fluffy russet potatoes and moist, waxy varieties. Refrigeration time not included in preparation or cooking time.

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    Serves: 6



    Units: US | Metric


    1. 1
      Leeks must be cleaned thoroughly as soil gets embedded in the plant. For each leek, trim the root and cut off the dark-green top. Then slit the leek lengthwise, without cutting all the way through. Open it like a book and hold it root end up under cold water, riffling through the layers until it is completely clean.
    2. 2
      Combine the leeks, potatoes, milk and 2 cups of water in a 4-quart pot.
    3. 3
      Bring to a simmer over medium-high heat.
    4. 4
      Add 1 1/2 teaspoon Kosher salt, reduce the heat to medium-low, and simmer until a potato slice falls apart when you poke it with a fork, about 20 minutes.
    5. 5
      Remove soup from heat, stir in the cream, and let cool briefly.
    6. 6
      Puree the soup, preferably using a regular blender and working in batches, filling it only halfway each time.
    7. 7
      Strain the pureed soup through a fine sieve.
    8. 8
      Let cool to room temperature, stirring occasionally (stirring prevents a skin from forming) and then refrigerate until thoroughly chilled.
    9. 9
      Before serving, thin the soup with water, if necessary. It should be the consistency of heavy cream.
    10. 10
      Season to taste with Kosher salt.
    11. 11
      Serve cold in chilled bowls, garnished with the chives.

    Ratings & Reviews:

    • on September 12, 2009


      AH-HA! I knew someone would have posted this FC recipe. I just read through 3 pages of Vichyssoise to find you ;) This was great. The only change I made was to sub chicken broth for the 2 cups water. I didn't have fresh chives so I used dried...blah. Thinly sliced green onions are a better sub for fresh chives and look pretty too.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 30, 2012


      I just love vichyssoise!!! I made 1/2 of recipe and had it cold!! I also used chicken broth instead of the water and did add a bit of butter with the broth. So good and perfect for the hot and humid July weather here in FL. Thanks for sharing the recipe. Made for ZWT8.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Fine Cooking Vichyssoise by James Peterson

    Serving Size: 1 (311 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 266.1
    Calories from Fat 157
    Total Fat 17.5 g
    Saturated Fat 10.6 g
    Cholesterol 62.4 mg
    Sodium 502.3 mg
    Total Carbohydrate 23.4 g
    Dietary Fiber 1.9 g
    Sugars 6.9 g
    Protein 5.2 g

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