Vichyssoise

18 Reviews
93% would make this recipe again

Potato and leek soup puréed with milk.

This recipe owes its name to the French city of Vichy, but its origin is in the United States. Nowadays, the term «vichyssoise» can stand for almost any soup served cold.

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Preparation : 15 min Cooking : 40 min Standing : 2 h
290 calories/serving

Ingredients

4 leeks, finely chopped 1.2 kg
1 onions, finely chopped 200 g
3 potatoes, cut into 1 cm pieces 600 g
1 tbsp butter, unsalted 14 g
1 tbsp canola oil 15 mL
4 cups chicken broth 1 L
1 cup milk, partly skimmed, 2% 250 mL
2 tbsp chives, fresh [optional] 6 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

A blender or food processor will be very useful to purée the soup.

Method

  1. Prepare the vegetables: finely chop the leeks and onions; peel the potatoes then cut them into 1 cm pieces.
  2. Heat the butter and oil in a saucepan. Add the chopped onions and leeks, cover, and cook over low heat about 10 min until softened.
  3. Add the potatoes, broth, salt and pepper. Simmer, covered, about 25-30 min until the potatoes are softened.
  4. Purée the soup in a blender or food processor. Pour in the milk then mix well. Cover and chill thoroughly (about 2 hours). Garnish each bowl with minced chives, then serve.

Observations

This soup will keep up to 7 days in the refrigerator or up to 3 months in the freezer. It can be served cold or warm.

Nutrition Facts Table

per 1 serving (550 g)

Amount

% Daily Value

Calories

290

Fat

6 g

10 %

Saturated 2.3 g
+ Trans 0.2 g

13 %

Cholesterol

10 mg

Sodium

710 mg

30 %

Carbohydrate

52 g

17 %

Fibre

7 g

26 %

Sugars

10 g

Net Carbs

45 g

Protein

8 g

Vitamin A

48 %

Vitamin C

58 %

Calcium

16 %

Iron

24 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Fibre, Folacin, Magnesium, Manganese, Potassium, Vitamin A, Vitamin B6, Vitamin C, Vitamin K
Good source of  :
Calcium, Copper, Iron, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B12, Vitamin E
Source of  :
Selenium, Vitamin B2, Vitamin D, Zinc
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Vegetables 4
Milk and Alternatives ½
Fats 1
More info
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Reviews

18 Reviews (17 with rating only) 93% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Vegetables | Soups | High Fibre | High Calcium | Halal | High Iron | American

Top Reviews

View All Reviews
july 04, 2009 | I would make this recipe again

This recipe makes MUCH more than 3 servings, unless one considers 2 cups a serving. It is very tasty, hot or chilled.

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