RCI-SP.006.0057.001
Scallion Vichysoisse
This is from a great Cajun Cookbook that a friend loaned to me as well as many other that I have posted on here. I hope that you enjoy them. I love this kind of food.
Prep5 min
Cook0 min
Total5 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Melt butter in a large pot over medium heat, then add chopped onion and cook until softened and translucent, about 5 minutes.
5 minutes
2
Add the sliced scallions to the pot and sauté for an additional 3 minutes until they are tender and fragrant.
3 minutes
3
Add the peeled and diced potatoes along with water, then bring the mixture to a boil over medium-high heat.
5 minutes
4
Reduce heat to low, season with salt and white pepper, and simmer until the potatoes are completely tender and easily pierced with a fork.
20 minutes
5
Remove the pot from heat and allow the soup to cool slightly before transferring it in batches to a blender or using an immersion blender to puree until completely smooth.
10 minutes
6
Stir in the lemon juice and adjust seasoning with additional salt and white pepper to taste.
2 minutes
7
Transfer the pureed soup to a large covered container and refrigerate until thoroughly chilled, at least 4 hours or overnight.
240 minutes
8
Stir the chilled vichyssoise well before serving, then ladle into bowls and garnish with thinly sliced scallion greens.