VICHYSSOISE, CLASSIC -- NOT REALLY Recipe
The last time I made vichyssoise was about 14 years ago. It was one of the (very) few dishes I made that was unacceptable to me at the time. I haven't thought about it or revisited it since...until recently. My local farmer's market had beautiful leeks available for $2.00 a bunch. How could I pass them up? Although I didn't need any leeks since my freezer is full of vegetable broth and chicken stock, but I bought them anyway. And one of my first thoughts was to make vichyssoise. Uh oh. Would this be another disaster like 14 years ago? No. It wasn't. I guess I'm older and wiser now. Definitely older but don't know about wiser.
So, I adapted a recipe for a classic vichyssoise, and it was perfect. This time, I used only the white bulb parts of the leeks. Live and learn. Also, I served it warm rather than chilled, as the traditional soup is typically served. And I did not add the "classic" heavy whipping cream to it. Not necessary, in my opinion, since the potatoes give the soup a creamy consistency without the cream. So, it was a very healthy dish with a lot of flavor and no stringy texture (like the last time). Again, live and learn or older and wiser or...just enjoy the dish, Cecelia.
Ingredients
- 2 Tablespoons unsalted butter
- 3 leeks, white part only, cleaned and sliced into rings
- 1 yellow onion, peeled and thinly sliced
- 5 potatoes, peeled and thinly sliced
- Kosher salt and pepper, to taste
- 3-4 sprigs of fresh thyme
- 1 fresh bay leaf
- 4 cups vegetable broth, preferably home made
Directions
- In a large stock pot melt butter over low heat. Add leeks and onion, cover, and cook for 10 minutes.
- Add potatoes and season with salt and pepper. Add thyme sprigs and bay leaf and stir well. Cover pot and continue to cook for about 15 minutes.
- Add vegetable broth and bring to a boil, reduce heat and simmer for about 30 minutes.
- Puree soup in blender or food processor and serve. Or, cool soup and serve chilled. I like it warm. Chilled is actually good, too.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 498g | |
| Recipe makes 4 servings | |
| Calories 249 | |
| Calories from Fat 54 | 22% |
| Total Fat 6.16g | 8% |
| Saturated Fat 3.76g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 960mg | 40% |
| Potassium 945mg | 27% |
| Total Carbs 45.46g | 12% |
| Dietary Fiber 5.8g | 19% |
| Sugars 5.75g | 4% |
| Protein 4.96g | 8% |
%20few%20dishes%20I%20made%20that%20was%20unacceptable%20to%20me%20at%20the%20time.%20%20I%20haven't%20thought%20about%20it%20or%20revisited%20it%20since...until%20recently.%20%20My%20local%20farmer's%20market%20had%20beautiful%20leeks%20available%20for%20$2.00%20a%20bunch.%20%20How%20could%20I%20pass%20them%20up?%20Although%20I%20didn't%20need%20any%20leeks%20since%20my%20freezer%20is%20full%20of%20vegetable%20broth%20and%20chicken%20stock,%20but%20I%20bought%20them%20anyway.%20%20And%20one%20of%20my%20first%20thoughts%20was%20to%20make%20vichyssoise.%20%20Uh%20oh.%20%20Would%20this%20be%20another%20disaster%20like%2014%20years%20ago?%20%20No.%20It%20wasn't.%20%20I%20guess%20I'm%20older%20and%20wiser%20now.%20%20Definitely%20older%20but%20don't%20know%20about%20wiser.%0D%0A%0D%0ASo,%20I%20adapted%20a%20recipe%20for%20a%20classic%20vichyssoise,%20and%20it%20was%20perfect.%20%20This%20time,%20I%20used%20only%20the%20white%20bulb%20parts%20of%20the%20leeks.%20%20Live%20and%20learn.%20%20Also,%20I%20served%20it%20warm%20rather%20than%20chilled,%20as%20the%20traditional%20soup%20is%20typically%20served.%20And%20I%20did%20not%20add%20the%20%22classic%22%20heavy%20whipping%20cream%20to%20it.%20%20Not%20necessary,%20in%20my%20opinion,%20since%20the%20potatoes%20give%20the%20soup%20a%20creamy%20consistency%20without%20the%20cream.%20%20So,%20it%20was%20a%20very%20healthy%20dish%20with%20a%20lot%20of%20flavor%20and%20no%20stringy%20texture%20(like%20the%20last%20time).%20%20Again,%20live%20and%20learn%20or%20older%20and%20wiser%20or...just%20enjoy%20the%20dish,%20Cecelia.%20){kind=link}