Yes. You could certainly use black pepper and have specks throughout your soup if you don’t mind. 4 cups potatoes, peeled and diced. Vichyssoise, pronounced vihsh-ee-SWAHZ is a classic French soup. But back then it was called Potage à la Parmentier, named after Antoine-Augustin Parmentier, a nutritionist who popularized potatoes in France. Cool. Too often, though, I find the leeks in the supermarket either rather sad-looking or just pricey. Change ), You are commenting using your Facebook account. Or use a blender or food processor for this step. You should give it a try, Angie! Puree in a blender or food processor until very smooth. I a large, heavy bottom pot, melt butter over medium-low heat. When we decided to make a potato soup with some french herbs and a leek, little did we know that we were re-creating a healthy version of a classic French Vichyssoise soup. Hot, it is a delicious potato and leek soup. How – thanks to the ‘mafia’ – I became an English teacher and was talked into extending my stay in Romania from 6 months to over 11 years, Decorated eggs in Romania, Bucovina and Iasi, A sadistic Romanian police force – jandarmarie, An olympic gold salute to the women of Romania; Un salut de aur olimpic pentru romance, Back in the Romanian city, Iași. Use an immersion blender to puree the soup until smooth. Seven things you may not know about Romania, Street photography – rain in Iasi, Romania. Thanks for visiting again, John, after my break! Pretty good for the summer. I could live on soup this time of year! The only major difference between the soup and the vichyssoise is that the first is with a vegetable stock, generally served hot, the second with chicken stock and served cold. This particular soup is a potato and leek based soup, seasoned ever so perfectly with salt and white pepper… yes, white pepper. Leek and potato soup smells good, tastes good, and is simplicity itself to make. But warm, at this time of the year? Vichyssoise is a French-inspired soup made with potatoes and leeks.It's served cold, and it may be garnished with snipped chives or parsley.This classic French-style soup is very easy to make at home, and many people find it enjoyable hot as well as cold, although purists may frown on serving the soup … Gently stir in the cream before serving. … Good to be missed, Karen. I’m sure the flavor is slightly different too but not worlds different, so it’s okay… use black pepper if you want. I love Julia's Vichyssoise, though I more frequently make her leek and potato soup or Potage Parmentier. Vichyssoise soup - the French version of potato & leek soup But I love that you can also enjoy it chilled. I'm with you, Susan; it's soup time of year. Here’s Delia’s: ( Log Out /  Loved reading about your husband's comment and the history of Vichyssoise! I enjoy doing that too! ( Log Out /  This is a simple soup that’s absolutely comforting when enjoyed warm on a chilly day. This site uses Akismet to reduce spam. . . He says he’s too busy!!! For one reason and another I didn’t make the soup on Friday so went for an authentic vichyssoise and as far as I am concerned that means a recipe from a Frenchman or, as it turned out, from a Frenchwoman. INGREDIENTEN 25 gram roomboter, 5 dunne preitjes (houd een beetje lichtgroen van de prei achter en snijd in flinterdunne draadjes voor de garnering), 3 aardappels, 1 ui, 2 theel. Are we going to see a post with the newest member of the clan soon? Whatever the name one chooses to use, this is a delightful soup and I truly appreciate that you referred to three classic cookbooks for your version! Thanks for continuing to read. Best-Ever Potato and Leek Soup Best-Ever Potato and Leek Soup This potato and leek soup from Andrew Zimmern is a riff on the classic vichyssoise and makes a large batch perfect for freezing. Add the onion and leek and cook until softened - about 10-15 minutes on a low heat. It is a great soup. Serve chilled, it is the classic Vichyssoise. 8 cups water. Well, check this out the! I am constantly bugging Stephane about posting again. Post was not sent - check your email addresses! This recipe is very simple to put together and very low in fat. Deselect All. (This one was so good!) I've eaten soup (usually my what's-in-the-fridge kind) every day this week. I’d never have thought of using them in a mushroom omelette but I’m sure that it was this ingredient which lifted this omelette from the ordinary to the extraordinary. Vichyssoise, or cold potato leek soup, is a simple and incredibly delicious soup that I first experienced when Karl and I were still living in Japan. I bought a couple of leeks with the intention of making a, Sadly Stéphane seems to have stopped posting on his blog, ‘, If you want the vegetarian version I’d recommend, My first attempt at a 75 word story – Playing the Trout, Second attempt at a short story – ‘Phone’, 75 words story – Meet at six? Love this soup! Here’s the recipe:, Yes I like leek and potatoe soup, leeks are a good alternative to onion, they don’t make you cry cutting them . Two things… First of all, the name of this Classic Soup is pronounced ‘Vishee-SWAAZZ’. Cut into very thin strips and add them to a deep frying pan with sunflower oil over medium heat. :-) Fun post -- thanks. The soup looks very tasty. Many North Americans pronounce it ‘Vishee-SWAH’, … I'm so glad to have you blogging again! Vichyssoise – French Potato and Leek Soup. This is easy to say, but here is a delicious example of how to reimagine a classic, French potato leek soup, called vichyssoise, using only non-dairy ingredients! Creamy Leek and Potato Soup (Soupe Vichyssoise) Audrey This Creamy Leek and Potato Soup, known in French as Soupe Vichyssoise (or sometimes “Potage Parmentier) is made of puréed leeks and potatoes, enriched with cream. 3 cups leeks, sliced and washed. You do need to cook it, and then cool it. Vichyssoise..I didn't even know that! but it makes my day! I made four generous servings. Fill in your details below or click an icon to log in: You are commenting using your account. I love both a good vichyssoise and hot potato soup so I know I would enjoy you recipe. kippenbouillon, 1 beker melk en een klein bekertje slagroom. Melt butter in soup pot over medium-high heat. I love this soup, love to cook, love to write abot it. After you master the basic recipe, be sure to try the recipe variations below. There’s nutmeg and chives too. I haven't made a potato soup yet this season and this one fits the bill deliciously. Vichyssoise (pronounced vee-shee-swahzz) is an American creation, despite sounding French and all. Odd to find your comment now. Vichyssoise is one of the simplest and most versatile cold soups ever--basically a silky smooth puree of potatoes, onions or leeks, stock, and cream, well chilled. I keep meaning to, its more about finding the time and this is meant to be the quiet time of year I’ll report of the curry later in the year. This potato leek soup recipe is very simple despite its somewhat haughty name. De Fransen noemen het Vichyssoise, de Engelsen noemen het Leek & Potato maar ik noem het LEKKER! Hoping your new year is going along swell, too. Love reading your travel posts. I bought a couple of leeks with the intention of making a leek and potato soup for Friday, one of our ‘meatless days’. I say sadly because this was one of the best food blogs (and much more) around. 3 tablespoons butter. but then I could year-round, too! I bought a couple of leeks with the intention of making a leek and potato soup for Friday, one of our ‘meatless days’. Vichyssoise (uitgesproken als "vishi'swaz"), hoewel uitgevonden in de VS, is een Franse stijl soep gemaakt van gepureerde prei, uien , aardappelen , room en kippenbouillon.Het wordt traditioneel koud geserveerd, maar het is ook heerlijk warm geserveerd. Cut each leek into three pieces and cut them in half, lengthways. ( Log Out /  Better in Neamț & Bucovina, English teaching and founding a Leo Club in Romania almost 25 years ago; fond memories awoken, Entering Romania from Hungary by road – Maramureș then Bucovina – to Iași, Great food and more Romanian decorated eggs, Romanian city, Iasi, demonstrates it intends to return to be THE city of culture, România. We were in Skipton yesterday and I was thinking about you; managed to resist Bizzie Lissie’s but only because we’d had a large breakfast! A soup I was happy to introduce to Poland (ok, I’m sure it got here before) But it is now a firm favourite with Gosia family. Thanks for stopping by, Roz. – for Paragraph Planet, Frustration – a very short story, 50 words precisely, Short story – The Shark Which Ate Half of Father Christmas, Maleficently – a short story for children, When dreams and leaves dance – short story, Adding to my ‘About’ – student to journalist. (Then go buy an immersion blender. Learn how your comment data is processed. Great to hear from you. En zoek meer in iStock’s bibliotheek van royalty-free stockbeelden met Culturen foto’s die beschikbaar zijn voor snel en eenvoudig downloaden. MUCH easier than pouring hot soup in a blender.) Doesn’t look much does it but in my opinion this is one of the best of all soups. Add a splash of white wine, the potatoes… Melt the butter in a medium saucepan. We had a good crop of leaks last year and they stay in the ground until you need them, that is until your hungry goats find them! I so often amke my soups from nothing, I forgot how delightful it is to start one from scratch. Sadly Stéphane seems to have stopped posting on his blog, ‘My French Heaven‘, his most recent post being in June last year where he gave his grandmother’s recipe for vichyssoise, which is good enough for me. Download deze Vichyssoise Potato And Leek Soup foto nu. Add stock until vegetables are … This soup is different. . Most can agree that potato-leek soup was widely cooked and enjoyed in 19th century France. But they looked fresh and the price was right! Add leeks and salt; cook until leeks begin to wilt. It is also versatile as a soup base; add water cress and you have a water-cress soup, or stir in cream and chill it for a vichyssoise… zout (waarschijnlijk heb je wat meer nodig) 5 dl. Add potatoes, onions (leeks), celery and parsley to a large pot. Creamy potatoes make darn delicious creamy vegan vichyssoise. How to make potato leek soup !!!!! This was brought home to me just a couple of days ago when I made a mushroom omelette following a recipe from Latvia which added some leek. This is in fact vichyssoise though we ate a serving hot. Nevertheless, although posts seem to have stopped all the old ones seem still to be there. A bit of fiction and 'poetry' and, occasionally, a view from Yorkshire, about anything. So nice to have you back blogging again Rosemary, you've been missed. Potato Leek Soup Adapted from several sources: Once Upon A Chef, The Splendid Table, Serious Eats Makes about 6 servings 3 tablespoons unsalted butter 4 leeks, white and light green parts only, roughly chopped 3 cloves garlic, peeled and smashed 2 pounds potatoes, peeled and roughly chopped into 1/2-inch pieces 7 cups chicken broth 1 teaspoon salt Vichyssoise. Typical October weather (95 one day, 70 and rainy a few days later) coupled with interrupted sleep has led to … Most recipes for chilled potato soup have lots and lots of heavy cream thus fat. But although it's good chilled, I'm never in the mood for it in cold soup season. We had a small serving hot, the rest we’ll have later cold, ie vichyssoise (it will keep fine in the freezer). Salt and pepper. … but I guess leek-fed goats would make a good curry! Change ), You are commenting using your Google account. And then there’s Vichyssoise, which is basically a chilled, creamy potato and leek soup. It’s worth adding that leeks are a wonderful, often overlooked vegetable. The fact that it is served cold makes it a bit exotic and this will probably please your guests. If you want the vegetarian version I’d recommend Delia Smith’s recipe (don’t be misled by the added complication from ‘celebrities’ like Jamie Oliver – rubbish). Change ). October 24, 2012 Filed Under: Soups and Stews. Traditional vichyssoise recipes begin with … Stir in the cream, reserving some for garnish. As it chills it becomes super thick and creamy. Yes, I love this soup, too. We happened to live in a great little town called Ogawa Machi in Saitama Prefecture. I dont think I could do a meat free day! Creamy,tasty, warming. 2 cup heavy cream Once butter is melted, add the leeks … Serve the soup with the bacon, … Vichyssoise – Cold Leek and Potato Soup. Vichyssoise is a thick soup made from pureed leeks, onions and potatoes with cream and chicken stock. Vichyssoise makes a great starter for a company dinner because it can be made ahead of time and served whenever you wish. . It is most commonly served cold, but can be served hot. I love his ‘About’ – that alone is worth a read, but here’s his (or grandma’s) vichyssoise with the story behind it. I realize you don't have to take the time to comment . Too filling. La mulți ani! About me, Chapter 2, About me, Chapter 3. Fry for 1 minute, remove, and place them on paper towels. But this does sound very nice and I am always happy to snack on soup – slow roasted beef casserole for my tea tonight! I have to say that I was shocked by how … After … French Vichyssoise. Sorry, your blog cannot share posts by email. ( Log Out /  Ready for the easiest and most awesome cold soup ever? Hope your 2016 is wonderful, Rosemary! Although no recipe is necessary – there could hardly be a simpler soup to make – I had intended to follow (roughly) Delia Smith’s recipe, my go-to cook for unpretentious but superb food of all kinds. When it comes to vichyssoise … (And love to read your blog, too!). As nouns the difference between soup and vichyssoise is that soup is or soup can be any of various dishes commonly made by combining liquids, such as water or stock with other ingredients, such as meat and vegetables, that contribute flavor and texture while vichyssoise is a thick, creamy soup made from potato, leeks, onions, and chicken stock; normally served cold. It’s thickened with puréed potatoes and leeks and cream is added to give it a fine consistency. Change ), You are commenting using your Twitter account. So glad you decided to stay.
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