Soup > Cream Soups > Leek Soup > Vichyssoise

Creamy Vichyssoise with Leeks Recipe

Ingredients with Measurements:
- 4 leeks, white and light green parts only, sliced
- 2 tablespoons unsalted butter
- 2 cups chicken or vegetable broth
- 2 cups heavy cream
- 2 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- Chives, chopped, for garnish

Special equipment needed:
- Blender or immersion blender

Step-by-step instructions:
1. In a large pot, melt the butter over medium heat.
2. Add the leeks and sauté for 5-7 minutes, until soft and translucent.
3. Add the broth, cream, milk, salt, pepper, and nutmeg to the pot.
4. Bring the mixture to a simmer and cook for 20-25 minutes, until the leeks are very tender.
5. Remove the pot from the heat and let it cool slightly.
6. Using a blender or immersion blender, puree the soup until smooth.
7. Chill the soup in the refrigerator for at least 2 hours, until cold.
8. Serve the soup in bowls, garnished with chopped chives.


- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
- Chill time: 2 hours
Temperature:
- Serve chilled
Serving size:
- 4-6 servings

Nutritional information:
- Calories: 455
- Fat: 43g
- Carbohydrates: 12g
- Protein: 7g
- Fiber: 1g

Substitutions for ingredients:
- Leeks: You can substitute onions for the leeks.
- Heavy cream: You can use half-and-half or whole milk instead of heavy cream.

Variations:
- Potato Vichyssoise: Add 2 cups of peeled and diced potatoes to the pot with the leeks and cook until tender. Puree the soup as directed.
- Carrot Vichyssoise: Add 2 cups of peeled and diced carrots to the pot with the leeks and cook until tender. Puree the soup as directed.

Tips and tricks:
- Be sure to thoroughly clean the leeks before slicing them.
- If you don't have a blender or immersion blender, you can use a potato masher to puree the soup.
- For a smoother texture, strain the soup through a fine-mesh sieve before chilling.

Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the soup gently on the stovetop over low heat, stirring occasionally.

Presentation ideas:
- Serve the soup in chilled bowls for a refreshing presentation.

Garnishes:
- Chopped chives, parsley, or dill

Pairings:
- Crusty bread or crostini

Suggested side dishes:
- Mixed green salad
- Grilled chicken or fish

Troubleshooting advice:
- If the soup is too thick, add a little more milk or cream to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce and thicken it.

Food safety advice:
- Be sure to refrigerate the soup promptly after cooking and serving.

Food history:
- Vichyssoise is a classic French soup that originated in the early 20th century.

Flavor profiles:
- Creamy, savory, and slightly sweet

Serving suggestions:
- Serve as a light lunch or dinner, or as a refreshing appetizer.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: French

Taste: Creamy, Savory, Oniony, Leeky, Rich