Cold Vichyssoise (Potato-Leek) Soup by Sy

Cold Vichyssoise (Potato-Leek) Soup by Sy Recipe | Swiss Cuisine

Region / culture: Switzerland | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 6

Introduction

Cold Vichyssoise (Potato-Leek) Soup by Sy

Cold Vichyssoise soup, also known as Potato-Leek soup, is a classic French dish that is perfect for hot summer days. This creamy and flavorful soup is served chilled, making it a refreshing and satisfying meal.

History

Vichyssoise soup was created in the early 20th century by French chef Louis Diat, who was working at the Ritz-Carlton in New York City. He was inspired by a traditional French potato and leek soup from his childhood, but decided to serve it cold to combat the summer heat. The soup became an instant hit and has since become a staple in French cuisine.

Ingredients

3 – 5 tbsp of butter (or margarine)
3 leeks, cleaned and chopped (make sure to remove the sand)
3 large potatoes, skin removed and cubed
5 cups of heated chicken stock (simmer for 5 minutes if using bullion cubes/powder)
1 – 2 cloves of garlic, chopped
1 large cucumber, skin and seeds removed and cut into small pieces (add a little salt, toss, and let stand for a while)
1 – 2 stalks of celery, cleaned and cut into small pieces
0.75 – 1 cup of half-and-half cream (or substitute with farm fresh "original" brand non-dairy creamer, liquid)
0.5 cup of instant mashed potatoes (or flour to thicken)
caraway seeds or curry powder
salt and pepper
chives or parsley or Mrs. Dash seasoning mix, for garnish
serve with sour cream

How to prepare

Place potatoes in salted water and cook until they are almost done.
Remove the potatoes, mash them, and then add them to the chicken stock.
Add garlic and 2 tbsp of butter/margarine, then simmer for about 5 minutes.
Strain the potato stock to remove any lumpy pieces.
In a separate cooking pot, melt 1 tbsp of butter/margarine and add the celery. Stir for 1 minute, then remove.
In the same pot, melt 2 tbsp of butter/margarine and add the leeks. Cook until they become slightly translucent.
Add the potato stock to the leeks, stir, and simmer for about 5 minutes.
Next, add half and half cream, stir, and season with salt and pepper to taste.
Add caraway seeds and/or a pinch of curry powder.
Allow the mixture to cool, then add the cucumbers and celery (both should remain crunchy).
Transfer the mixture into a large glass jar or container and chill in the refrigerator.
Serve in individual bowls, garnished with a pinch of chives or parsley and a dash of color.
Provide sour cream on the side for serving.

Variations

Add cooked bacon or ham for a smoky flavor.
Garnish with fresh herbs such as chives, parsley, or dill.
Substitute the cream with coconut milk for a dairy-free version.

Cooking Tips & Tricks

Make sure to thoroughly clean and chop the leeks to remove any sand or dirt.

- Cooking the potatoes in salted water helps to enhance their flavor.

- Straining the potato stock will ensure a smooth and creamy texture.

- Adding a touch of curry powder or caraway seeds can add a unique and delicious flavor to the soup.

- Chilling the soup in the refrigerator for a few hours before serving will enhance the flavors.

Serving Suggestions

Cold Vichyssoise soup can be served as a light appetizer or as a main course with a side salad or crusty bread.

Cooking Techniques

Simmering the potatoes in chicken stock helps to infuse them with flavor.

- Straining the potato stock ensures a smooth and creamy texture.

- Chilling the soup in the refrigerator allows the flavors to meld together.

Ingredient Substitutions

Substitute butter for margarine.

- Use vegetable stock instead of chicken stock for a vegetarian version.

- Replace the cream with non-dairy creamer for a lactose-free option.

Make Ahead Tips

Cold Vichyssoise soup can be made ahead of time and stored in the refrigerator for up to 2 days. Simply reheat before serving.

Presentation Ideas

Serve Cold Vichyssoise soup in individual bowls garnished with a dollop of sour cream and a sprinkle of fresh herbs for a beautiful presentation.

Pairing Recommendations

Cold Vichyssoise soup pairs well with a crisp white wine, such as Sauvignon Blanc or Chardonnay.

Storage and Reheating Instructions

Store any leftover Cold Vichyssoise soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop before serving.

Nutrition Information

Calories per serving

Each serving of Cold Vichyssoise soup contains approximately 250 calories.

Carbohydrates

Each serving of Cold Vichyssoise soup contains approximately 25 grams of carbohydrates.

Fats

Each serving of Cold Vichyssoise soup contains approximately 15 grams of fats.

Proteins

Each serving of Cold Vichyssoise soup contains approximately 5 grams of proteins.

Vitamins and minerals

Cold Vichyssoise soup is rich in vitamins and minerals, including vitamin C, vitamin K, potassium, and iron.

Alergens

This recipe contains dairy (cream) and may not be suitable for individuals with lactose intolerance or dairy allergies.

Summary

Cold Vichyssoise soup is a creamy and flavorful dish that is relatively low in calories and high in essential nutrients.

Summary

Cold Vichyssoise soup is a delicious and refreshing dish that is perfect for summer. With its creamy texture and delicate flavors, this soup is sure to impress your guests. Serve it as a light appetizer or as a main course for a satisfying meal.

How did I get this recipe?

The moment I found this recipe is etched in my memory like a beautiful painting that I can't stop looking at. It was a warm summer day, and I was visiting my dear friend Sy in her cozy little cottage by the sea. Sy was a remarkable cook, always experimenting with new ingredients and flavors to create the most delicious dishes.

As soon as I walked into her kitchen, I could smell the aroma of something heavenly simmering on the stove. Sy greeted me with a warm smile and a twinkle in her eye, "I'm making some Cold Vichyssoise Soup today, would you like to help me?"

I had never heard of Cold Vichyssoise Soup before, but the name itself sounded so intriguing that I couldn't resist. Sy handed me a sharp knife and a cutting board, and we began chopping the leeks and potatoes together. As we worked, Sy shared with me the story of how she first learned to make this soup.

"It all started many years ago when I was traveling through Europe," she began. "I stumbled upon a quaint little cafe in Paris that served the most amazing Cold Vichyssoise Soup. I begged the chef to share his recipe with me, and after much persuasion, he finally relented."

Sy's eyes sparkled with nostalgia as she recounted the memory. "I've been making this soup ever since, adding my own little twist to it each time. And now, I'm passing it on to you, my dear friend."

I felt honored and excited to learn this special recipe from Sy. We continued cooking, adding the leeks and potatoes to the pot along with some chicken broth and a touch of cream. The kitchen was filled with the rich scent of simmering vegetables and herbs, and I couldn't wait to taste the finished soup.

After letting the soup cool in the refrigerator for a few hours, we sat down at Sy's dining table to enjoy our creation. The first spoonful of Cold Vichyssoise Soup touched my lips, and I was transported to a world of creamy goodness and delicate flavors. It was unlike anything I had ever tasted before – a perfect balance of savory and fresh, warm and cool.

As we savored our soup, Sy shared with me more stories of her culinary adventures and the people she had met along the way. Each recipe she had collected over the years held a special place in her heart, a memory of a moment shared with someone special.

I left Sy's cottage that day with a full belly and a heart brimming with gratitude. Not only had I learned how to make Cold Vichyssoise Soup, but I had also gained a deeper appreciation for the art of cooking and the joy of sharing a meal with loved ones.

Since that day, I have made Cold Vichyssoise Soup many times, each batch a tribute to Sy and the magical afternoon we spent together in her cozy kitchen by the sea. And every time I take a spoonful of that creamy, flavorful soup, I am reminded of the power of food to bring people together and create lasting memories.