Soup > Curried Soups

Curried Vichyssoise Recipe

Ingredients with Measurements:
- 4 large leeks, white and light green parts only, sliced
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground turmeric
- 4 cups chicken or vegetable broth
- 4 cups peeled and diced potatoes
- 2 cups heavy cream
- Salt and freshly ground black pepper, to taste
- Chopped fresh cilantro or parsley, for garnish

Special equipment needed:
- Blender or immersion blender

Step-by-step instructions:
1. In a large pot, melt the butter and olive oil over medium heat.
2. Add the leeks and garlic and cook, stirring occasionally, until softened, about 10 minutes.
3. Add the curry powder, cumin, coriander, cayenne pepper, and turmeric and cook, stirring constantly, for 1 minute.
4. Add the broth and potatoes and bring to a boil.
5. Reduce the heat and simmer, covered, until the potatoes are tender, about 20 minutes.
6. Remove from the heat and let cool slightly.
7. Using a blender or immersion blender, puree the soup until smooth.
8. Stir in the heavy cream and season with salt and pepper to taste.
9. Chill the soup in the refrigerator for at least 2 hours or until cold.
10. Serve the soup in chilled bowls and garnish with chopped cilantro or parsley.


- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
- Chill time: 2 hours
Temperature:
- Serve chilled
Serving size:
- 6 servings

Nutritional information:
- Calories: 415
- Fat: 34g
- Carbohydrates: 23g
- Protein: 6g
- Fiber: 3g

Substitutions for ingredients:
- Leeks: substitute with onions
- Heavy cream: substitute with coconut cream or milk for a dairy-free option
- Potatoes: substitute with sweet potatoes or cauliflower for a lower-carb option

Variations:
- Add cooked shrimp or chicken for a protein boost
- Use different spices or spice blends for different flavor profiles
- Top with croutons or chopped nuts for added texture

Tips and tricks:
- To make the soup extra smooth, strain it through a fine-mesh sieve after blending.
- Adjust the amount of spices to your liking.
- For a more intense curry flavor, toast the spices in a dry pan before adding them to the soup.

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

Reheating instructions:
- Reheat the soup gently on the stove or in the microwave, stirring occasionally.

Presentation ideas:
- Serve the soup in chilled bowls or shot glasses for a fun appetizer.
- Garnish with a swirl of sour cream or yogurt for a tangy contrast.

Garnishes:
- Chopped fresh cilantro or parsley
- Croutons
- Chopped nuts
- Sour cream or yogurt

Pairings:
- Serve with a crusty bread or naan for dipping.
- Pair with a crisp white wine or a light beer.

Suggested side dishes:
- Grilled chicken or fish
- Roasted vegetables
- Quinoa or rice pilaf

Troubleshooting advice:
- If the soup is too thick, add more broth or cream to thin it out.
- If the soup is too thin, simmer it uncovered for a few more minutes to reduce the liquid.

Food safety advice:
- Make sure to cool the soup quickly and store it properly to prevent bacterial growth.
- Reheat the soup to an internal temperature of 165°F to ensure it is safe to eat.

Food history:
- Vichyssoise is a cold soup made with potatoes and leeks that originated in France in the early 20th century.
- The addition of curry spices in this recipe gives it an Indian twist.

Flavor profiles:
- Creamy, savory, and slightly spicy

Serving suggestions:
- Serve as a refreshing appetizer or light lunch on a hot summer day.

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Taste: Creamy, Savory, Spicy, Herbal, Curry, Curry-Flavored