Vegetarian Soup Recipes – Crème Vichyssoise
Vichyssoise is a soup made with potatoes and leeks.
The origin of vichyssoise is a subject of debate. Some culinary experts like Julia Child believe it to be an American invention. While others say that it is French.
Though the soup is simplistic in making, the only difference lies that in 1917, Louis Diat, a famous chef who worked at the Ritz Carlton in New York intentionally, served it cold. Traditionally it is garnished with snipped chives or parsley.
Ingredients:
1 Litre – White vegetable stock
2 tbsp – Butter
4 No – Leeks sliced (white part)
2 No – Potatoes medium sliced
1 cup – Single cream
1 No – Onion chopped
1 tsp – Salt
Stock
1 tbsp – Oil
1/4 kg – Potatoes
1/4 kg – onions
4 tbsp – Celery chopped
100 gms – Carrots
100 gms – Turnips
2 No – Bay leaf
900 ml – Water
Method:
Heat butter in a pan and add leeks whites and onions. Fry till golden brown.
Add potatoes stock and salt. Bring to a boil.
Reduce and cook over a low flame till potatoes go tender. Remove the pan from heat, puree the mix and strain.
Ad cream, adjust salt and allow the mix to cool then place in the refrigerator to chill.
Garnish with fresh cream and chives and serve. Else add the cream warm and heat gently over a low flame fro 5-7 mins and then serve.