45 Min
GF
NF
Vichyssoise
Vichyssoise, the elegant chilled potato and leek soup, was actually created in the early 20th century by a French chef working at a New York City hotel. Inspired by a soup his mother made during warm weather, he transformed the humble combination of potatoes and leeks into a classic.
With fresh local potatoes in abundance, I like to make my own version, infused with fragrant spices. Ginger and cloves add remarkable depth, while cumin, garlic and black pepper create a warming complexity that lingers even when the soup is served cold.
For the best silky texture, choose waxy potatoes rather than starchy ones. Yukon Gold or red potatoes hold their shape during cooking and blend into a smooth, creamy soup.
Vichyssoise, the elegant chilled potato and leek soup, was actually created in the early 20th century by a French chef working at a New York City hotel. Inspired by a soup his mother made during warm weather, he transformed the humble combination of potatoes and leeks into a classic.
With fresh local potatoes in abundance, I like to make my own version, infused with fragrant spices. Ginger and cloves add remarkable depth, while cumin, garlic and black pepper create a warming complexity that lingers even when the soup is served cold.
For the best silky texture, choose waxy potatoes rather than starchy ones. Yukon Gold or red potatoes hold their shape during cooking and blend into a smooth, creamy soup.
45 Minutes + rest & chill time
3
Notes & Variations
- Substitute some or all of the potatoes with turnips, carrots or sweet potatoes.
- If your blender isn't powerful enough to fully puree whole peppercorns, omit them while cooking and stir in 1 teaspoon ground black pepper before serving.
- Replace the cream with plain yogurt, almond milk or coconut milk for a different flavor and texture.
Notes & Variations
- Substitute some or all of the potatoes with turnips, carrots or sweet potatoes.
- If your blender isn't powerful enough to fully puree whole peppercorns, omit them while cooking and stir in 1 teaspoon ground black pepper before serving.
- Replace the cream with plain yogurt, almond milk or coconut milk for a different flavor and texture.
Tags:
Tags:
ALL DAY WE DREAM OF CREAMY SOUPS.
If you don't get why, taste these for yourself!
