Red Pepper Vichyssoise
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This is a lovely soup to serve in the summertime, as it is served chilled. If you prefer, you can substitute sour cream for the creme fraiche. To make creme fraiche, just combine 1 cup of whipping cream with 2 tbsp of buttermilk. Once combined, cover and let stand at room temperature for 8 hours. This will make a cup of creme fraiche. Prep and cooking time does not include the chill time!
- Ready In:
- 1hr
- Yields:
- Units:
Nutrition Information
1
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ingredients
- 4 medium red bell peppers
- 2 cups leeks, thinly sliced
- 2 tablespoons butter, melted
- 4 1⁄2 cups chicken broth
- 3 cups baking potatoes, peeled and thinly sliced
- 1 cup whipping cream
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon white pepper, ground
- creme fraiche
- chopped fresh chives
directions
- Cut the peppers into thirds; remove seeds and membranes. Place the peppers in a large saucepan; add water to cover. Bring to a boil; reduce heat and simmer, uncovered for 6 minutes. Drain and let cool. This will make it easy to remove the skins of the peppers. Remove and discard the skin from the peppers. Place the peppers in a blender, and cover and process until smooth. Make sure you stop at least once to scrape down the sides of the blender. Cover and chill thoroughly.
- Saute leeks in the butter in a Dutch oven over medium high heat, stirring constantly, until tender. Add broth and potato. Bring to a boil. Reduce heat, and simmer partially covered for 30 minutes or until the potato is tender.
- Place half of the potato-leek mixture in the container of a blender; cover and process until smooth, stopping once to scrape down the sides. Repeat the procedure with the remaining potato mixure.
- Stir in the whipping cream, salt, and pepper. Cover and chill thoroughly.
- Combine the pepper mixture and the potato mixture. Stir well. To serve, ladle cold soup into individual bowls. Top each serving with a dollop of Creme Fraiche and garnish with chopped chives.
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RECIPE MADE WITH LOVE BY
@breezermom
Contributor
@breezermom
Contributor
"This is a lovely soup to serve in the summertime, as it is served chilled. If you prefer, you can substitute sour cream for the creme fraiche. To make creme fraiche, just combine 1 cup of whipping cream with 2 tbsp of buttermilk. Once combined, cover and let stand at room temperature for 8 hours. This will make a cup of creme fraiche. Prep and cooking time does not include the chill time!"
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This recipe is wonderful! It was also my first time making creme fraiche- not much to making that but it was fun to learn how to use a new ingredient. The red pepper was a perfect pairing with the potatoes for this vichyssoise- it added an element of flavor that really sets this apart from other vichyssoise. Very impressed with this and I will certianly make it again!!<br/><br/>I did top this with some croutons before serving which added a little crunch. Not a necessity but I liked the added texture.
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This is a lovely soup to serve in the summertime, as it is served chilled. If you prefer, you can substitute sour cream for the creme fraiche. To make creme fraiche, just combine 1 cup of whipping cream with 2 tbsp of buttermilk. Once combined, cover and let stand at room temperature for 8 hours. This will make a cup of creme fraiche. Prep and cooking time does not include the chill time!
