Fine Cooking Vichyssoise by James Peterson
Indulge in the creamy, velvety elegance of Fine Cooking Vichyssoise by James Peterson, a classic French-inspired chilled soup that’s perfect for summer entertaining or as a refined starter to any meal. This luscious recipe combines the delicate sweetness of sautéed leeks with the comforting creaminess of tender Yukon Gold or Russet potatoes, all blended to silky smoothness with rich heavy cream. Enhanced with the savory depth of chicken or vegetable stock and a touch of white pepper for subtle warmth, this soup’s flavor profile is both sophisticated and satisfying. Served cold and garnished with a sprinkle of fresh chives, this easy-to-make dish is a refreshing and luxurious addition to your table. Ready in just 45 minutes and yielding six servings, it’s a timeless choice for dinner parties or casual lunches alike. Whether enjoyed as a chilled delicacy or served warm for a cozier experience, this vichyssoise is a culinary masterpiece that will elevate your recipe repertoire.
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Recipe Information
Ingredients
- 4 cups Leeks (white and pale green parts only, cleaned and sliced thinly)
- 4 tablespoons Unsalted butter
- 2.5 cups Potatoes (Yukon Gold or Russet, peeled and diced)
- 5 cups Chicken or vegetable stock
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon White pepper
- 2 tablespoons Chives (for garnish, finely chopped)
Instructions
Prepare the leeks by removing the dark green tops and keeping only the white and pale green sections. Slice them thinly and wash thoroughly to remove any grit.
In a large pot, melt the butter over medium heat. Add the sliced leeks and cook gently for about 10 minutes, stirring frequently, until softened but not browned.
Add the diced potatoes to the pot, followed by the chicken or vegetable stock. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes, or until the potatoes are very tender.
Turn off the heat and allow the soup to cool slightly. Using an immersion blender (or a regular blender in batches), purée the soup until completely smooth.
Stir in the heavy cream and season with salt and white pepper. Adjust the seasoning to your taste.
Transfer the soup to a bowl or containers and chill in the refrigerator for at least 2 hours, or until thoroughly cold. The soup can also be served warm if preferred.
Before serving, garnish each bowl with a sprinkle of finely chopped chives. Serve chilled and enjoy!
Nutrition Facts
Calories |
2065 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.1 g | 171% | |
| Saturated Fat | 76.5 g | 382% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 364 mg | 121% | |
| Sodium | 6895 mg | 300% | |
| Total Carbohydrate | 190.5 g | 69% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 43.5 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 451 mg | 35% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 4658 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
