Classic Vichyssoise
When it’s hot outside, eat some soup 🥣! No really, I’m serious… I’m not trying to be a smarty pants! Soups are not always served hot. Some of them are made to be served cold like my Classic Vichyssoise!
Growing up, we were eating soup every week including the summer time but obviously, not as often. I’m not a person who likes routine especially when it comes to food. I like to change things up all the time therefore eating soups every week got to me eventually, to the point that I started to dislike them. When I moved out on my own, I didn’t attempt to make 👩🍳 soup for years except when it came to “summer soups”.
By the end of my first year at University, I went with a friend, originally from Madrid, to her favorite restaurant and had my first “cold” soup there. It was a Spanish Gazpacho. This was probably the most flavorful soup I ever had. It was so tasty, refreshing and… cold! From that first experience, every time I was out that summer, this is what I was looking for on the menu 📜… a cold soup!
One day, I came across a Vichyssoise and it was another WOW 🤯 moment! By the end of that summer, I made my first attempt on replicating this soup as well as the gazpacho. Since then, I’ve been enjoying soups during the hot summer months!
The combination of leeks, onions 🧅 and potatoes gives an incredible flavor to this classic. Vichyssoise is a lovely French soup to have during the summer but it can also be enjoyed during the rest of the year. Simply heat it up! It also freezes very well. If it gets a bit too thick, just add a ¼ cup of broth (chicken or vegetable) at a time until it reaches your desired consistency.
The way I like to serve mine is with a dollop of sour cream, sprinkled with some fresh bacon bits 🥓 and some finely chopped chives on top. It brings the soup to another level with these added ingredients.
This refreshing Classic Vichyssoise is sure to please everyone this summer. It’s smooth with a nice light flavor of onions 🧅 in the background. It’s the kind of soup that you’ll be pleased to add to your recipe list. If you are not familiar with how to prep leeks, click on this link… How to Trim, Cut & Clean Leeks
Bon Appétit!🍽
Here are more flavorful cold soup recipes for you to enjoy…😎
– Chilled Pea Soup
– Salmorejo
– Chilled Avocado Soup
– Sopa Ajoblanco ~ White Gazpacho
– Chilled Leek & Fennel Soup
– Tarator Soup ~ Chilled Bulgarian Cucumber Soup
– Chilled Roasted Pepper Soup
– Cream of Asparagus Soup
and for even more soup recipes 🥣, click on this link… Recipe Category • Soups & Chowders
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Classic Vichyssoise
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Ingredients
- 3 tbsp. butter
- 3 large leeks, thinly cut into half moons tips & tricks
- 2 cups white onions, finely chopped
- 8 cups russet potatoes (about 4 large ones), peeled and diced Footnote #1
- 5 cups low-sodium chicken broth Footnote #2
- 2 cups low-sodium vegetable broth Footnote #2
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1/2 tsp. ground Himalayan pink salt
- 1/2 tbsp. fresh tarragon, finely chopped tips & tricks
- 1/2 tbsp. fresh basil, finely chopped
- 1 tbsp. freshly squeezed lemon juice tips & tricks
- 1 cup 35% heavy cream
- 1/2 cup light sour cream, or as needed for garnish
- 4 slices cooked and crumbled bacon, for garnish tips & tricks
- 2 tbsp. chopped chives, for garnish tips & tricks
Directions
- In a Dutch oven over medium heat, melt butter. Add leeks and onions; cook until translucent about 15 minutes.
- Add potatoes, broth, freshly ground black pepper, sea salt, tarragon, basil and lemon juice. Bring to a boil then reduce the heat to a simmer; cook for 30 minutes.
- When time is up, turn off the heat, give it a good stir and let it cool off a bit before puréeing with an immersion blender until smooth. Stir in heavy cream and adjust seasoning if needed.
- Transfer the soup to a large bowl and cover with wax paper. When cool enough cover with a lid (leave the wax paper inside to prevent a skin formation) and transfer to the refrigerator for 24 hours or until chilled.
- Just before serving, add a dollop of sour cream, garnish with crumbled cooked bacon and fresh chives.
Notes
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