Name: Sweet Potato Vichyssoise
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 serving(s)
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)

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Recipe by CookinCowgirl

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Sweet Potato Vichyssoise created by Parsley

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.

Ready In:: 30mins
Serves:
Units:

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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.

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RECIPE MADE WITH LOVE BY

@CookinCowgirl

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@CookinCowgirl

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"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."

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review by DinnerBelle

12/8/2011

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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tweak by DinnerBelle

12/8/2011

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.

Reply
review by Vintner

4/20/2008

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!

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photo by Parsley

12/22/2005

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review by Parsley

12/22/2005

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.

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