Vichyssoise is a rich, silky soup traditionally made with leeks and onions, potatoes, chicken stock, and cream.

Because it is blended or pureed in a food processor, it has a signature smooth and even texture. There are many variations on this classic, which allow you to substitute various vegetables in place of the leeks and onions. Some recipes call for zucchini, asparagus, or watercress. Virtually any vegetable can be used, so feel free to be creative with your vichyssoise. The dish is traditionally served cold, and is perfect for dinner at the end of a summer day, but it is equally great when served piping hot.

All ingredients for this soup can easily be picked up at your favorite grocery store or farmer’s market. It is extremely budget-friendly and simple to prepare, usually taking less than 40 minutes total for preparation and cooking. Remember that the longer it simmers on the stove, the further the flavors will develop. It can also be frozen and easily thawed and reheated for a quick and satisfying meal later.

Before serving your vichyssoise, garnish the top by adding a heaping spoonful of sour cream, chopped herbs, or finely diced portions of your main vegetable ingredient. Vichyssoise may be difficult to pronounce, but it is astonishingly simple to make and provides a tasty, fulfilling meal.

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