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    You are in: Home / Recipes / Vichyssoise Soup Recipe
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    Vichyssoise Soup

    Vichyssoise Soup. Photo by Skipper/Sy

    1/2 Photos of Vichyssoise Soup

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    Skipper/Sy's Note:

    This is a great cold and creamy soup for a hot summers day. Vichyssoise Soup was created in America. I have added some Caraway Seeds and Sour Cream to give it an "American Jewish" taste. Enjoy!

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    Units: US | Metric


    1. 1
      Put potatoes in salted water and cook, until almost done.
    2. 2
      Remove potatoes, mash and then add to chicken stock.
    3. 3
      Add garlic and 2 tablespoons butter/margarine and simmer for about 5 minutes.
    4. 4
      Put potato stock through a strainer and remove any lumpy pieces.
    5. 5
      In a separate cooking pot add 1 tablespoon of butter/margarine and add the celery, stir for 1 minute and remove.
    6. 6
      In the same pot put in 2 tablespoons butter/margarine, add leeks and cook until slightly translucent.
    7. 7
      Add potato stock to leeks, stir and simmer for about 5 minutes.
    8. 8
      Add Instant mashed potatoes and stir briefly.
    9. 9
      Turn off heat and add half & half cream, stir, add salt & white pepper to taste.
    10. 10
      Add Caraway Seeds and/or a pinch of Curry Powder.
    11. 11
      Let cool and then add the cucumbers and celery- both should remain crunchy!
    12. 12
      Put into a big glass jar/container and CHILL in refrigerator.
    13. 13
      Serve in individual bowls with a pinch of either parsley and/or perhaps a pinch of Mrs Dash or Paprika on top for color.
    14. 14
      Have available sour cream on the side!

    Ratings & Reviews:

    • on May 10, 2007


      This sounds great. I especially like that non-dairy creamer can be substituted for half and half. I'm going to try this out very soon!

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    • on May 17, 2004


      this has a wonderful flavor although i did make mine a bit differently to save on cleanup. i sauteed the leeks, etc in a large pot, then added the potatoes, stock and cooked for 20 minutes until potatoes were tender. i used a hand blender to puree it all, then added the cucumbers and chilled. i garnished with fresh chives, this was delicious.

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


    Nutritional Facts for Vichyssoise Soup

    Serving Size: 1 (397 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 358.4
    Calories from Fat 108
    Total Fat 12.0 g
    Saturated Fat 6.5 g
    Cholesterol 32.4 mg
    Sodium 380.6 mg
    Total Carbohydrate 53.1 g
    Dietary Fiber 5.5 g
    Sugars 7.5 g
    Protein 11.2 g

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