Vichyssoise—a cold potato leek soup—might be just what I need right now. It’s smooth and easy on the stomach. It’s a good option to provide some nourishment without being too heavy.
Contents
Vichyssoise soup recipe
Vichyssoise (vee-shee-SWAHZ) is a classic cold soup with a rich and creamy texture, typically made with leeks, potatoes, onions, chicken broth, and heavy cream. Traditionally served chilled, this cold potato soup can also be enjoyed warm, making it a versatile dish suitable for various occasions throughout the year.
Vichyssoise is a comforting and elegant addition to any meal, especially during warmer months. Its unique combination of flavors makes it a delightful starter or light meal option
Although often associated with French cuisine, it was actually invented by Chef Louis Diat at the Ritz Carlton in New York City in the early 20th century. The name is derived from the French town of Vichy, near Diat’s hometown. Its National Day is November 18.
Here is how to make vichyssoise:
Classic Vichyssoise
Ingredients
- 3 leeks white and light green parts only, cleaned and sliced
- 1 onion finely chopped
- 2 tbsp unsalted butter
- 3 cups potatoes peeled and diced
- 4 cups chicken or vegetable broth I used veggie broth
- 1 cup whole milk
- 1 cup heavy cream
- Salt and pepper to taste
- Chives chopped, for garnish
Instructions
- In a large pot, melt the butter over medium heat. Add leeks and onions, cooking until softened, about 5 minutes.
- Add the potatoes and continue to cook for another 3 minutes.
- Pour in the chicken or vegetable broth, bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
- Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches.
- Stir in the milk and heavy cream, and season with salt and pepper to taste. Simmer for an additional 5 minutes.
- Garnish with chopped chives before serving.
Nutrition
Pairing suggestions
Vichyssoise can be paired with a variety of dishes and drinks to enhance its refreshing qualities. Here are some serving suggestions:
1. Drink Pairings
- Wine:
- Crisp white wines (Chablis, Sancerre)
- Light Chardonnay
- Champagne or sparkling wine
- Dry Riesling
- Non-alcoholic Drinks
- Cucumber-infused water
- Sparkling Water: Add a lemon or cucumber slice for a refreshing, non-alcoholic option.
- Iced tea
- Apple juice spritzer
2. Food Pairings
- Bread & Crackers:
- Fresh baguette or popovers
- Buttery croissants
- Water crackers
- Cheese straws
- Side Dishes
- Salads: A simple green salad with arugula, spinach, or mixed greens dressed in vinaigrette
- Grilled asparagus
- Quiche (small portion)
- Poached salmon
- Cold shrimp
- Proteins
- Meats: Serve vichyssoise before roasted, smoked, or grilled meats; the soup’s lightness balances rich flavors.
- Seafood: Poached salmon or shrimp cocktail offers a refreshing contrast to vichyssoise.
- Cheese: Soft cheeses like goat cheese or brie pair well, enhancing the soup’s creamy texture.
Variations
Here are some notable variations of Vichyssoise:
1. Herb Infusion: Add herbs like thyme, chives, or dill
2. Vegetable Addition
- Arugula adds a peppery taste to the soup
- Zucchini
- Replace potato with zucchini
- Lighten the soup with a fresh vegetable taste
- Cucumber and lettuce provide a refreshing and crisp texture
- Fennel introduces a subtle anise flavor
- Broccoli or asparagus adds depth and color to the traditional recipe
- Sweet potato
- Replace regular potato with sweet potato
- Add sweetness and a vibrant color
3. Flavor Enhancements
- Lemongrass
- Use lemongrass for a citrus twist
- Add bright, lemony freshness
- Garlic Chip Topping:
- Top with crispy garlic chips
- Create savory crunch
- Curry powder
- Shallots
3. Vegetarian versions
- Swap chicken broth for vegetable broth
- Add sautéed mushrooms
- Omit cream and use olive oil instead (vegan version)
4. Savory vichyssoise: Add bacon and smoked salmon slices to the soup.
5. Garnishing Options
- Finely chopped chives
- Crispy bacon bits
- Croutons
- Light cream swirl
- Truffle oil drizzle
