My friend was looking for a recipe for vichyssoise last year. I found the recipe below, adapted from Cooking Light, and made it with great success. Twice.
Alternatively, my friend claims to have made wallpaper paste.
If you measure your ingredients, creamy, delicious vichyssoise can be yours. The original recipe calls for 3 cups of diced leeks; however a large sweet onion is a fine substitution. And, this time, instead of baking potatoes, I’m using what Tyler Florence calls “the Cadillac of potatoes”–Yukon Golds.
CADILLAC VICHYSSOISE (adapted from Cooking Light)
1 teaspoon vegetable oil
3 cups diced sweet onion (about 1 large)
3 cups diced, unpeeled Yukon Gold potatoes
(about 1.25 pounds–2 good-sized Yukons got me there)
2 cups chicken broth
2/3 cup half-and-half
salt & pepper to taste
1 tablespoon minced fresh chives
Heat the vegetable oil in a large sauce-pan over medium-low heat. Add the diced onion; cover and cook for about 10-15 minutes, stirring occasionally.
Stir in the diced potato and chicken broth; bring to a boil. Cover the potato mixture, reduce heat and simmer for about 12-14 minutes or until the potatoes are tender.
Pour the potato mixture in a blender or food processor; puree until smooth.
Pour the puree into a large bowl; cool to room temperature. Stir in the half-and-half, salt, pepper and minced chives. Serve warm (my favorite way) or cover and chill.
Want the gold package on this Cadillac? Cook up some bacon and crumble it over the top. Shhhh, don’t tell Cooking Light! The third time making this soup was definitely the charm!
So, it’s your turn. Warmer weather has returned, cool soups are in order and the Magic 8 Ball is in your court, so to speak. I say, “All signs point to yes.” 🙂 Let us know how you do!