Beet Vichyssoise

Beet Vichyssoise Recipe from Canada | Ingredients: Leeks, Beets, Potatoes, Garlic, Milk, Yogurt, Green Onion

Region / culture: Canada | Preparation time: 10 minutes | Cooking time: 60 minutes | Servings: 4

Introduction

Beet Vichyssoise is a vibrant, creamy, and nutritious twist on the classic French cold soup, Vichyssoise. Traditionally made with leeks, potatoes, and cream, this version introduces the earthy sweetness of beets, adding a stunning color and a boost of health benefits. Perfect for any season, this soup can be served cold in the summer or warm in the cooler months, making it a versatile addition to your culinary repertoire.

History

The original Vichyssoise is a French-American creation, believed to have been invented by Louis Diat, a chef at the Ritz-Carlton in New York City, in the early 20th century. The addition of beets to create Beet Vichyssoise is a more modern adaptation, reflecting contemporary tastes and a growing interest in nutritious, plant-based meals. This version maintains the creamy texture and delicate flavors of the original while introducing the distinct taste and nutritional profile of beets.

Ingredients

4 leeks, sliced
3 beets, peeled and cubed (3 cups)
2 potatoes, peeled and cubed
2 cloves of garlic, minced
1 tsp of salt
0.5 tsp of pepper
2 cups of milk
1 cup of low-fat plain yogurt
1 green onion, thinly sliced

How to prepare

In a large saucepan, combine 4 cups of water, leeks, beets, potatoes, garlic, salt, and pepper. Bring to a boil.
Reduce the heat to low, cover, and simmer, stirring occasionally, for 50 to 60 minutes or until the beets are tender.
Transfer the mixture to a blender in batches and puree until smooth. Stir in the milk.
(The soup can be cooled, covered, and refrigerated for up to 1 day.) Return it to the pot and gently heat through.
Ladle the soup into warmed bowls, swirl in a dollop of yogurt, and garnish with onion.

Variations

For a vegan version, substitute the milk and yogurt with plant-based alternatives like almond milk and coconut yogurt. Adding herbs such as dill or thyme can introduce new flavors to the soup. For a bit of spice, a dash of cayenne pepper or a swirl of horseradish cream can add an exciting twist.

Notes

If lactose intolerant, substitute water for milk and omit yogurt.

Cooking Tips & Tricks

For a smoother soup, ensure that the vegetables are fully tender before blending. Using a high-powered blender will also help achieve a velvety texture. If the soup is too thick, you can adjust the consistency by adding a bit more milk or water until your desired thickness is reached. For an extra touch of creaminess and tang, don't skimp on the yogurt swirl.

Serving Suggestions

Serve this soup chilled or gently warmed, depending on the season. A dollop of yogurt and a sprinkle of green onions enhance the flavor and presentation. For a heartier meal, accompany the soup with a slice of rustic bread or a side salad.

Cooking Techniques

The key to a successful Beet Vichyssoise lies in the simmering process, which allows the flavors to meld and the vegetables to soften adequately. Blending in batches ensures a smooth consistency, and adjusting the seasoning after blending can help balance the flavors perfectly.

Ingredient Substitutions

If beets are not available, try using carrots for a different, yet equally delicious, version of the soup. For those avoiding dairy, coconut milk can be a flavorful and creamy alternative to traditional milk.

Make Ahead Tips

This soup can be made up to two days in advance, stored in the refrigerator, and either reheated or served cold. The flavors often deepen over time, making it an excellent option for meal prep.

Presentation Ideas

Serve the soup in a clear bowl to showcase its vibrant color. A garnish of microgreens or edible flowers can add an elegant touch, making it suitable for special occasions.

Pairing Recommendations

Beet Vichyssoise pairs well with light, crisp white wines such as Sauvignon Blanc or a dry Riesling. For a non-alcoholic option, a sparkling water with a squeeze of lemon complements the soup's flavors.

Storage and Reheating Instructions

Store the soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat, stirring occasionally. Avoid boiling to preserve the delicate flavors.

Nutrition Information

Calories per serving

A serving of Beet Vichyssoise contains approximately 150-200 calories, making it a light yet satisfying option for a meal starter or a healthy snack.

Carbohydrates

This Beet Vichyssoise is a good source of carbohydrates, primarily from the beets, potatoes, and leeks. A serving contains approximately 30-35 grams of carbohydrates, providing energy to fuel your body's daily activities. The fiber content from the vegetables also aids in digestion and promotes a feeling of fullness.

Fats

The fats in this recipe come mainly from the milk and yogurt. Using low-fat yogurt and milk keeps the total fat content low, with a serving containing about 3-5 grams of fat. These dairy products contribute a small amount of saturated fat but also provide essential fatty acids necessary for a healthy diet.

Proteins

Each serving of Beet Vichyssoise contains about 6-8 grams of protein, coming from the milk and yogurt. While not high in protein, this soup can be part of a balanced meal when paired with a protein-rich side, such as a grilled chicken breast or a slice of whole-grain bread.

Vitamins and minerals

Beets are rich in folate, manganese, and potassium, while leeks and potatoes contribute vitamin C, iron, and additional potassium. This soup is an excellent way to boost your intake of essential vitamins and minerals, supporting overall health and well-being.

Alergens

This recipe contains dairy (milk and yogurt), which may not be suitable for those with lactose intolerance or a dairy allergy. It is gluten-free, nut-free, and soy-free, making it accessible to those with common food allergies.

Summary

Beet Vichyssoise is a nutritious, low-calorie soup that provides a good balance of carbohydrates, moderate protein, and low fat. It is rich in vitamins and minerals, particularly from the beets, and is a visually appealing and delicious way to enjoy a variety of vegetables.

Summary

Beet Vichyssoise is a delightful and nutritious take on a classic soup, offering a unique combination of flavors and health benefits. Whether served cold on a hot summer day or warm in the chill of winter, it's a versatile dish that can be adapted to suit dietary needs and personal tastes. With its stunning color and creamy texture, it's sure to impress both visually and gastronomically.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy memory that I hold dear to my heart. It was a warm summer day and I had just returned from a trip to France with my dear friend Marie. We had spent the week exploring the charming streets of Paris, indulging in decadent pastries and sipping on rich, velvety wines.

As we sat in Marie's cozy kitchen, reminiscing about our adventures, she suddenly pulled out a tattered old cookbook from her collection. With a mischievous twinkle in her eye, she flipped to a page that was marked with a faded, yellowed bookmark.

"Ah, here it is," she exclaimed, pointing to a recipe for Beet Vichyssoise. "This is a dish that has been passed down in my family for generations. It's a classic French soup that is both elegant and comforting. Would you like to learn how to make it with me?"

I eagerly agreed and watched as Marie gathered the ingredients - fresh beets, leeks, potatoes, and cream. She explained each step of the recipe in meticulous detail, her hands moving with practiced ease as she chopped, sautéed, and blended the ingredients together.

As the soup simmered on the stove, filling her kitchen with a tantalizing aroma, Marie shared the story of how she first learned to make Beet Vichyssoise from her grandmother. She described how her grandmother would spend hours in the kitchen, carefully preparing each ingredient with love and care.

"The key to a perfect Beet Vichyssoise is patience and attention to detail," Marie said, stirring the pot with a wooden spoon. "You must let the flavors meld together slowly, allowing the soup to develop its rich, velvety texture."

I nodded in understanding, captivated by the magic of the cooking process. As the soup was finally ready, Marie ladled it into bowls and garnished it with a dollop of crème fraîche and a sprinkle of fresh chives.

We sat down at her dining table, the steam rising from our bowls as we took our first spoonfuls of the Beet Vichyssoise. The flavors were exquisite - the earthy sweetness of the beets, the creamy richness of the potatoes, and the subtle tang of the leeks all coming together in perfect harmony.

As we savored each spoonful, I felt a sense of joy and contentment wash over me. This simple soup had brought us closer together, bridging the gap between generations and cultures. It was a reminder of the power of food to connect us to our past and create lasting memories.

Since that day, Beet Vichyssoise has become a staple in my own repertoire of recipes. I have shared it with friends and family, passing on the tradition that Marie had so generously shared with me.

As I make the soup now, I can't help but think of that summer day in Marie's kitchen, the laughter and camaraderie that filled the air as we cooked together. It is a memory that I will always cherish, a reminder of the joy that can be found in simple pleasures and the bonds that are forged through the shared love of food.