When we say classic vichyssoise, what do we really mean. It’s a hard thing to really parse for sure, because no one can really agree where vichyssoise comes from. Some say the United States, and others say France. Like most things associated with American cuisine, it’s probably a little bit of both. Vichyssoise is a soup composed of boiled and pureed onions, leeks, cream, potatoes, and chicken stock. It’s a truly versatile soup because it can be eaten hot or cold and will remain just as delicious, so it makes for great leftovers.
Health Benefits
Vichyssoise has a lot of vegetables that give it a high health profile. One of the best veggies inside of a good vichyssoise are leeks. They possess a unique combination of flavonoids and sulfur containing nutrients. They are an allium vegetable and a key component of a healthy diet; they contain many of the same health benefits of other allium veggies like garlic and onions. They are an antioxidant and help protect blood vessels from oxidative damage.
Ingredients
1 tbsp butter
3 leeks – bulb only and sliced into rings
1 onion – sliced
5 potatoes – peeled and thinly sliced
salt and pepper to taste
How To Make Classic Vichyssoise Recipe
- Melt butter ata low temperature in a large stock pot.
- Add the leeks and onion.
- Cover the pot and cook for 10 mins.
- Add potatoes and season with salt and pepper.
- Stir in the thyme, marjoram, and bay leaf.
- Cover the pot and let it cook for 12 mins.
- Add the chicken stock and bring to a boil.
- Reduce heat and cook while it is partially covered for 30 mins.
- Puree the soup in a blender or food processor and let it cool.
- Add the cream before serving.
- Note: If you are serving the soup warm you have to slowly reheat the soup so that the cream does not change consistency.
Trivia
Vichyssoise was named after the French town of Vichy.