How long does vichyssoise keep

Instructions Trim the roots and greens from the leeks and slice them horizontally in half. Agitate well to remove all the dirt, then place the sliced leek into a salad spinner to dry. Peel the potatoes and cut into large chunks. Melt the butter in a large soup pot and add the leeks. Cook over low heat for about 5 minutes, stirring frequently and not allowing to color. Add the water and stock, raise the heat and bring to a boil.

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Please contact us here to work with us. Ruben's made a couple things very well, including rack of lamb, caesar salad and vichyssoise.

The memory of their vichyssoise has stuck with me. To cool his sweltering guests, Chef Diat, reimagined traditional French Potage Parmentier leek and potato soup. He added a hefty pouring of cream, blended it smooth, chilled it and served it with fresh chive snips.

There is nothing more refreshing than an ice-cold cup of vichyssoise on a hot summer's day. The secret is the soup must be served very cold.

In fancy-schmancy restaurants they will serve the soup in a chilled bowl and even chill your spoon. Making vichyssoise is as simple as it gets. This recipe is modified from a House and Garden recipe. When in Rome, I tend to do as the Romans, so I make my vichyssoise with full cream.

You can use half and half or even milk and still get a wonderful soup. The beauty of vichyssoise is you can make up a big batch, keep it in the fridge and enjoy it for for 5 - 6 days. Prep 15 mins. Cook 30 mins. Total 45 mins. Cold foods require more salt than hot foods. Thus, your hot soup may be seasoned perfectly, but after chilling, will likely need more salt.

Always taste and adjust before you serve. Always submerge peeled potatoes in cold water until you are ready to cook them. This will prevent surface browning. To save about 20 minutes of cooking time, grate the potatoes rather than cube them. Most classic Vichyssoise recipes call for a combination of stock or water and cream. I especially like part buttermilk for its lemony tang.

Sour cream is great too, but it will dominate the flavor of the potatoes if too much is used. Taste as you go to get the balance right. Russet potatoes are usually specified for classic Vichyssoise, but there is no law against using other types, such as Yukon Gold for the gorgeous color. Although leeks are classic and divine, yellow onions make a wonderful soup as well.

If you have shallots on hand, toss in a few of those too. To my palate, the perfect ratio of stock to cream is four to one. At this ration, the flavor of the potatoes dominates, with the cream adding a velvety richness that rounds out the soup. Play around with this ratio to determine your own preference.

Although classic Vichyssoise often has no herbs other than perhaps chives or parsley and even no garlic , this luscious soup is the perfect vehicle for whatever fresh herbs are in your garden. Try fresh bay leaf, sorrel, tarragon, thyme, or a combination. Although potatoes are the official star for Vichyssoise, I love adding other vegetables in a supporting role. Try using 2 pounds of potatoes and 1 pound of cauliflower, parsnips, carrots, pumpkin, or sweet potatoes. Add the coconut cream to the blender to combine very well.

Calories , Carbs 38 grams, Fat 10 grams, Protein 10 grams, Fiber 6 grams. Spring Clean Vichyssoise - Cold Soup. Category Soups. Servings 6.