Vichyssoise
Published June 2, 2012
Yunhee Kim for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Megan Hedgpeth.
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons butter in a large pot
3 peeled and cubed potatoes
3 trimmed and chopped leeks
4 cups stock
Chopped chives
½ cup or more cream
Nutritional analysis per serving
32 grams carbs; 37 milligrams cholesterol; 271 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 13 grams fat; 3 grams fiber; 250 milligrams sodium; 8 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt 2 tablespoons butter in a large pot.
- Step 2
Add 3 peeled and cubed potatoes and 3 trimmed and chopped leeks.
- Step 3
Cook for about 3 minutes, stirring, until softened.
- Step 4
Add 4 cups stock. Boil, cover, lower the heat and simmer until vegetables are tender, about 20 minutes.
- Step 5
Purée, then let cool. Stir in ½ cup or more cream before serving.
- Step 6
Garnish with chopped chives.
Private Notes
Comments
Tasty, but there are a number of problems with this recipe. First, what kind and how big are the potatoes? 3 potatoes can weigh anywhere from 1/3 to 3 lb., depending. Also, in my hands the soup turned out to have a very gluey texture, which often happens when you puree potatoes in a food processor (this also depends on the kind of potato used). I used fingerlings from my garden (many more than 3!). Could be a very good recipe if more details were supplied.
As a professional cook and author of 3 cookbooks, I feel it necessary to point out that every recipe should indicate the number it will serve. This one almost certainly is intended for 4, but, Mr. Bittman, please don't overlook this in the future.
This is pretty much the classic recipe. And I don't understand the complaints. First from the list of ingredients you can figure out roughly the volume, and then figure out for yourself the number it will serve. Even in the pot, if it doesn't seem like enough just add more. Secondly, there is not just a single type of potato for this. Experiment. If the result is not right just adjust it. Being exact on recipes is kind of silly...think about what you are doing and make it your own.
Yukon gold potatoes were perfect. I added one diced yellow onion as well. Just delicious and so easy. Season well. Yummy!
Good lord, people. Lighten up. It's a super-simple potato-leek soup. Here in France, those kinds of general directions are not unusual, and like many classic French recipes (pain perdu, omelettes, even boeuf bourguignon) they originated in people throwing whatever they had in a pot or pan and cooking it. And if anybody complains that they don't like the texture of *my* vichyssoise, they can find a perfectly nice sandwich at the boulangerie across the street
Easy recipe and came out exactly how a Vichyssoises should. Loved it!