Sweet Potato Vichyssoise
"I got this recipe from a cookbook I can't recall the name of, but since I love vichyssoise, I tried this recipe, and it is fabulous. I make it when the weather turns warm and serve it cold."
photo by *Parsley*
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 6 tablespoons butter
- 4 leeks, white parts only
- 6 cups homemade chicken stock
- 1 1⁄2 cups dry white wine
- 3 large sweet potatoes, peeled and chopped
- grated lime, juice and zest of
- 1 cup milk
- 1 cup whipping cream
- salt & fresh ground pepper
- fresh chives (to garnish)
directions
- Saute the leeks in the butter.
- Add stock, wine, and potatoes and heat to a boil.
- Turn down the heat and simmer for 15 minutes.
- Stir in zest, lime juice, milk, and cream.
- Season with salt and pepper.
- Puree in small batches.
- Refrigerate for 4-6 hours.
- Serve and garnish with chopped chives.
Questions & Replies
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Reviews
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I made substantial changes to this recipe, so its probably not fair to review it, but the bottom line is you can cut most of the fat out and still end up with a good soup. The basic leek/sweet potato combo is good, so the success of the soup is not dependant on the butter and cream. I substituted 2 T olive oil for the 6 T of butter and evaporated 2% milk for the cream. I used 3/4 c. maderia instead of white wine. -
I made this as posted for a family get together and it went over very well. It is so easy to make & has such nice flavor. I think adding flour to thicken it would be beneficial, and will try that the next time I make it. Thanks for a delicious recipe! -
Yup. This really is fabulous. I think it's just as fabulous as a hot soup, too. I used yams instead of sweet potatoes. I also added about 1/4 cup of flour just to thicken it up a bit more; just my personal preference. Loved the subtle citrus flavor from the lime. Thanx for sharing this; I'll be making this again.
Tweaks
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I made substantial changes to this recipe, so its probably not fair to review it, but the bottom line is you can cut most of the fat out and still end up with a good soup. The basic leek/sweet potato combo is good, so the success of the soup is not dependant on the butter and cream. I substituted 2 T olive oil for the 6 T of butter and evaporated 2% milk for the cream. I used 3/4 c. maderia instead of white wine.
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Yup. This really is fabulous. I think it's just as fabulous as a hot soup, too. I used yams instead of sweet potatoes. I also added about 1/4 cup of flour just to thicken it up a bit more; just my personal preference. Loved the subtle citrus flavor from the lime. Thanx for sharing this; I'll be making this again.
RECIPE SUBMITTED BY
Own a small catering company in Dallas called "Cookin Cowgirls," specializing in Tex-Mex, Southwestern, American regional, BBQ, and tropical foods.
Grew up riding horses, but can hardly haul my big *** up on one now. The name for my company was my brother's idea.
Having been in corporate America for years, now that I'm older, I have zero interest in the rat race, and only work when I have to.
I am a former screenwriter, with 3 movies produced, but prefer cooking.
I'm a movie buff, opera and golden oldies music lover, and a political junkie.
For fun, I read mysteries and thrillers, watch old movies, and play with my birds, who otherwise would chew the condo down around my ears, if left to their own devices. Also, I am working on a Texas sauce/salsa/dressing cookbook I want to self-publish.
I like to read cookbooks, but now mostly collect recipes off the net, especially virtualcities, epicurious, and now, recipezaar.
The cookbook I have used recently the most is "American Classics."
I love to create new recipes and kitchen test them on my hapless friends and relatives. Haven't lost anyone yet!
Re: Food TV shows - I think Iron Chef is irritating, and Emeril is contrived. Would rather watch someone cook who isn't putting on a big performance.
