Lemon-Leek Vichyssoise

Lemon-Leek Vichyssoise Recipe from France | Ingredients: Leeks, Potatoes, Lemon Peel, Buttermilk, Sour Cream

Region / culture: France | Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 8

Introduction

Lemon-Leek Vichyssoise is a refreshing and creamy soup that is perfect for a light and flavorful meal. This soup is a twist on the classic French Vichyssoise, with the addition of lemon adding a bright and citrusy flavor to the dish.

History

Vichyssoise is a traditional French soup that is typically made with leeks, potatoes, cream, and chicken broth. The addition of lemon in this recipe gives it a unique and refreshing twist on the classic dish.

Ingredients

6 medium leeks
2 tbsp olive oil
3 lb (1.36 kg) potatoes
3 cans reduced-sodium chicken broth
2 tsp lemon peel
0.5 tsp salt
0.5 tsp white pepper
1 qt (946 ml) buttermilk
8 oz (227 g) light or fat-free sour cream
1 tbsp lemon juice
1 lemon

How to prepare

In a 4- to 5 qt (4.73 liter) dutch oven, cook the leeks in hot oil until they become tender.
Using a slotted spoon, remove about half of the cooked leeks.
Transfer the removed leeks to a small container, cover, and chill.
To the remaining leeks in the dutch oven, add the potatoes, broth, lemon peel, salt, and white pepper.
Bring the mixture to a boil, then reduce the heat.
Cover and simmer for approximately 15 minutes or until the potatoes become tender.
Allow the mixture to cool slightly.
In a blender or food processor, blend or process the potato mixture in small batches until it becomes smooth.
Transfer the smooth mixture to a very large container.
Stir in the buttermilk.
Cover and chill the mixture for 8 to 48 hours.
Ladle the chilled soup into appetizer-size soup cups or bowls.
In a small bowl, combine the sour cream and lemon juice.
Place a small spoonful of the sour cream mixture onto each serving.
Top each serving with chilled leek slices.
If desired, serve with lemon wedges.

Variations

Add cooked chicken or shrimp for a protein boost.
Substitute the buttermilk with coconut milk for a dairy-free version.
Add fresh herbs such as chives or parsley for extra flavor.

Cooking Tips & Tricks

Be sure to thoroughly clean the leeks before cooking to remove any dirt or grit.

- For a smoother soup, blend the potato mixture in small batches in a blender or food processor.

- Chill the soup for at least 8 hours before serving to allow the flavors to meld together.

Serving Suggestions

Serve Lemon-Leek Vichyssoise as a light appetizer or pair it with a salad or sandwich for a complete meal.

Cooking Techniques

Simmer the potato mixture until the potatoes are tender.

- Blend the soup in small batches for a smoother consistency.

- Chill the soup for at least 8 hours before serving.

Ingredient Substitutions

Use regular milk or almond milk instead of buttermilk.

- Substitute Greek yogurt for sour cream.

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

Make Ahead Tips

Lemon-Leek Vichyssoise can be made ahead of time and stored in the refrigerator for up to 3 days before serving.

Presentation Ideas

Garnish each serving with a dollop of sour cream, a sprinkle of lemon zest, and a few slices of chilled leeks for a beautiful presentation.

Pairing Recommendations

Serve Lemon-Leek Vichyssoise with a crisp green salad, crusty bread, or a light sandwich for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

Each serving of Lemon-Leek Vichyssoise contains approximately 250 calories.

Carbohydrates

Each serving of Lemon-Leek Vichyssoise contains approximately 30 grams of carbohydrates.

Fats

Each serving of Lemon-Leek Vichyssoise contains approximately 10 grams of fats.

Proteins

Each serving of Lemon-Leek Vichyssoise contains approximately 5 grams of proteins.

Vitamins and minerals

Lemon-Leek Vichyssoise is a good source of vitamin C, potassium, and vitamin B6.

Alergens

This recipe contains dairy (buttermilk and sour cream) and may not be suitable for those with dairy allergies.

Summary

Lemon-Leek Vichyssoise is a creamy and flavorful soup that is relatively low in calories and high in vitamin C and potassium.

Summary

Lemon-Leek Vichyssoise is a delicious and refreshing soup that is perfect for a light and flavorful meal. With its creamy texture and bright citrusy flavor, this soup is sure to become a new favorite in your recipe collection.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Lemon-Leek Vichyssoise. It was many years ago, during my travels through France, that I stumbled upon a quaint little bistro in the heart of Paris. The aroma of fresh herbs and creamy soups wafted through the air, drawing me in like a magnet.

As I sat at a small table near the window, I watched as the chef expertly chopped leeks and squeezed fresh lemon juice into a pot of simmering broth. The combination of flavors and aromas was like nothing I had ever experienced before. I knew in that moment that I had to learn how to recreate this masterpiece in my own kitchen.

I struck up a conversation with the chef, a kind older gentleman with a twinkle in his eye. He told me that the recipe for the Lemon-Leek Vichyssoise had been passed down through generations in his family, and he was happy to share it with me.

He handed me a tattered old recipe card, written in elegant script with faded ink. The ingredients were simple yet elegant – leeks, potatoes, chicken broth, cream, and of course, lemon. The method was equally straightforward, requiring only a bit of patience and a gentle touch.

I thanked the chef profusely and returned to my small apartment in Paris, eager to try my hand at making the Lemon-Leek Vichyssoise. I gathered the ingredients and carefully followed the instructions, feeling a sense of connection to the generations of chefs who had made this dish before me.

As the soup simmered on the stove, filling my kitchen with the rich aroma of leeks and lemon, I knew that I had stumbled upon something truly special. The flavors melded together in perfect harmony, creating a dish that was both comforting and elegant.

I invited my friends over to taste my creation, and they were blown away by the depth of flavor and complexity of the dish. They begged me for the recipe, and I happily shared it with them, knowing that it would bring them as much joy as it had brought me.

Over the years, I have made the Lemon-Leek Vichyssoise countless times, each time tweaking the recipe slightly to suit my taste. I have added a touch more lemon for brightness or a sprinkle of fresh herbs for a pop of color. But no matter how I change it, the essence of the dish remains the same – a comforting bowl of soup that warms the soul and delights the senses.

As I grow older, I find myself returning to this recipe time and time again, seeking comfort and connection in its familiar flavors. It reminds me of that kind chef in Paris, of the friends who shared in my joy, and of the countless meals I have shared with loved ones over the years.

And so, as I stir a pot of Lemon-Leek Vichyssoise on a quiet afternoon, I am filled with gratitude for the simple pleasures of good food and good company. I know that this recipe will continue to hold a special place in my heart for years to come, a reminder of the joy and connection that food can bring to our lives.