Vichyssoise

Vichyssoise is a soup that can be enjoyed either warm or cold. That is one of the reasons why it is as enjoyable as there is no particular temperature that it needs to be in, in order to be enjoyed. It is a soup that can be served on any occasion. It’s simple to make and delicious to enjoy.

Health benefits:

• Vichyssoise is rich in flavonoid kaempferol which helps protect blood vessels from damage.
• It also clears the blood stream of any nitric oxide.
• It is also rich in Vitamin B folate.
• There are also concentrations of antioxidant polyphenols.

This soup has been prescribed to patients of atherosclerosis, type 2 diabetes, obesity, rheumatoid arthritis as well as airway inflammation.

Ingredients

Butter: 1 tbsp

leeks, bulb only, sliced into rings: 3

onions--sliced: 1

potatoes—boiled and peeled: 5

Salt and pepper to taste

dried thyme: 1/2 tsp

dried marjoram: 1/2 tsp

chicken broth: 5 cups

heavy whipping cream: 1/4 cup

How To Make Vichyssoise

1. Take a large pot and get it up to medium heat.
2. Pour butter in it and let it melt.
3. Add leeks and onions to it and continue stirring.
4. Once the onions are light brown, lower the heat and cover the bowl.
5. Let it cook on low heat for about 10 minutes.
6. Add potatoes as well as soon salt and pepper for seasoning.
7. Add thyme, marjoram, bay leaf and keep stirring.
8. Once all the items are properly mixed, cover the pot.
9. Let it all simmer for about 15 minute.
10. The chicken stock and bring it to a boil.
11. Reduce the heat and let it simmer for about 15 minutes.
12. Add the soup puree in a blender and blend it until it smoothens.
13. Add cream to the soup.
14. As the soup will change consistency depending on whether you’re serving it cold or warm, make sure you have that in mind.

Trivia:

• Vichyssoise is named after a French town of Vichy which became the centre of attention after the Nazi invasion of France.
• The dish gained worldwide acclaim after it was exclusively reported on by the New Yorker magazine in 1950.
• Notable food chef and critic Anthony Bourdain has listed Vichyssoise as one of the reasons why he fell in love with fine dining and cuisine in the first place.