RCI-SP.002.0058.001
Cold Vichyssoise (Potato-Leek) Soup by Sy
This is a great cold and creamy soup for a hot summers day. Vichyssoise Soup was created in America. I have added some caraway seeds and sour cream to give it an "American Jewish" taste. Enjoy!
Prep45 min
Cook35 min
Total80 min
Servings4
Difficultyadvanced
Ingredients
- – 5 tablespoons butter (or margarine)3 unit
- leeks3 unitcleaned and chopped (important to remove the sand)
- potatoes3 largeskin removed and cubed
- chicken stock5 cupsheated (simmer 5 minutes if using bullion cubes/powder)
- – 2 clove garlic1 unitchopped
- cucumber1 largeskin and seed removed and cut into small pieces (add a little salt, toss and let stand for a while)
- – 2 stalk celery1 unitcleaned and cut into small pieces
- – 1 cup half-and-half cream (substitute- farm fresh "original" brand non-dairy creamer¾ unitliquid)
- instant mashed potatoes (or flour to thicken)½ cup
- caraway seeds or curry powder1 unit
- 1 unit
- chives or parsley or Mrs. Dash seasoning mix1 unitas garnish
- serve with sour cream1 unit
Method
1
Melt 3 tablespoons of butter in a large pot over medium heat. Add the 3 chopped leeks and sauté gently for 5-7 minutes, stirring occasionally until softened and translucent, being careful not to brown them.
2
Add the chopped garlic and celery pieces to the pot and cook for another 2-3 minutes until fragrant.
3
Add the cubed potatoes to the pot and stir well to coat with butter. Pour in the 5 cups of heated chicken stock and bring to a gentle boil.
30 minutes
4
Reduce heat and simmer for approximately 20-25 minutes until the potatoes are completely tender and easily pierced with a fork.
5
Remove the pot from heat and allow to cool slightly. Using an immersion blender, puree the soup until completely smooth, working in batches if necessary.
6
Prepare the cucumber by removing the skin and seeds, cutting into small pieces, then tossing with a little salt and letting it stand for 10-15 minutes to release excess moisture.
7
Stir the half-and-half cream (or non-dairy creamer substitute) into the pureed soup until well combined.
8
Whisk in the instant mashed potatoes (or flour) gradually to achieve desired consistency and thickness.
9
Season the soup with caraway seeds or curry powder, then taste and adjust salt and pepper as needed.
10
Fold in the drained cucumber pieces gently, reserving some for garnish if desired.
11
Transfer the soup to a covered container and refrigerate for at least 2-3 hours until completely chilled before serving.
12
Ladle the chilled soup into serving bowls and garnish with a dollop of sour cream, chopped chives, parsley, or Mrs. Dash seasoning mix as desired.