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    You are in: Home / Recipes / Vichyssoise Recipe
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    Vichyssoise

    Vichyssoise. Photo by Ambervim

    1/1 Photo of Vichyssoise

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    stovetop stephanie's Note:

    This soup from Vichy, France is usually served cold, but it also a hearty meal served with toasted buttered rye bread and sliced chilled tomatoes on the side.

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    Ingredients:

    Serves: 6

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Cook the potatoes in salted water to cover until just tender.
    2. 2
      Melt the butter in a skillet and cool the leeks gently, tossing them lightly, for a few minutes.
    3. 3
      Add the chicken bouillon and bring to a boil.
    4. 4
      Lower the heat and simmer the leeks until tender.
    5. 5
      Add the potatoes to the leeks and the broth and season to taste with salt, pepper and nutmeg.
    6. 6
      Put this mixture in the blender (you will need to blend it in two lots) and blend for 1 minute, or until smooth.
    7. 7
      Chill. When ready to serve, mix in sour cream or heavy cream. Garnish with chopped chives.

    Ratings & Reviews:

    • on September 10, 2012

      55

      Simple and tasty. This version is quite thick. Next time I will thin it out a bit. I used a stick blender in the pan, much easier. Nutmeg really does make a difference.

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

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    Nutritional Facts for Vichyssoise

    Serving Size: 1 (328 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 277.0
     
    Calories from Fat 176
    63%
    Total Fat 19.6 g
    30%
    Saturated Fat 11.6 g
    57%
    Cholesterol 50.2 mg
    16%
    Sodium 1005.2 mg
    41%
    Total Carbohydrate 23.4 g
    7%
    Dietary Fiber 2.7 g
    11%
    Sugars 6.2 g
    24%
    Protein 3.9 g
    7%

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