July 14th, 2012
Vichyssoise, Cold Potato Soup, Recipe, Easy, Gluten Free!!
Is it French or American? The debate is still going on. Doesn’t matter; this is one of those soups that is refreshing during the hot summer season. It is sooooo easy to make. I do it all in the blender; 2 batches. If I have leeks; I add them, if not I improvise. As long as it is velvety smooth, we are in business.
I was looking at the little creamery potatoes on my counter. They were not completely round; elongated, mostly. The first thing I did before assembling the ingredients was boiled them in low sodium chicken broth until fork tender. No peeling either; I like the skin. Put them aside.
Vichyssoise
3 medium size leeks; white part only, chopped (If you don’t have them, improvise with shallots or green onions.)
2 tablespoons butter
1 medium size onion, chopped
1 container of the creamery potatoes (Other small white potatoes will do or about 4 medium size potatoes.) Already cooked in low sodium chicken broth; chop for easier blending.
3 cups of chicken broth (I used low sodium.) Note: Use more if needed.
1 cup of half and half
1/4 teaspoon mace
Salt and white pepper to taste
1 tablespoon chives (I did not have fresh, so I used dried.)
Sautee the onions in butter for a few minutes. Place aside.
In the blender, add about 1 cup of chicken broth, then add the potatoes. Process them, adding more broth, if needed.
Add the rest of the ingredients, including the chives. I know, the chives are supposed to be a garnish, not this time, though. Blend. If it gets too thick then, do it in two batches and add more broth and cream. You want it to be smooth; not lumpy.
Taste and adjust seasonings.
Garnish:
I have been in a roasting pepper frame of mind. I had roasted the peppers on a 375 degree oven by first cutting them in half, seeding them and then cutting them again in quarters. Olive oil and a little salt and pepper. In the oven until nice and soft for about 25 to 30 minutes.
I have also been making my own balsamic reduction. One bottle of Pompeian balsamic vinegar on medium low until it completely reduces to about 1/2 cup. It takes some time before it reduces, though. Great on veggies and I even drizzled some on the Vichyssoise.
That was it!!
Serve and enjoy…plenty of leftover soup to be eaten on the next heat wave, which I hear is coming way too soon.
Talk to you later and Happy Bastille Day!!
Tags: Cold Potato Soup, cooking at the beach, Delaware Beaches, Easy, gluten free recipe, Recipe, Vichyssoise
