Author Notes
Vichyssoise first came on the American scene in 1917 at the Ritz Carlton. Velvety potatoes and leeks with cream, garnished with chives is the classic. I've lightened this by pureeing two small potatoes with cauliflower, leeks and chicken broth. Add a little dill and half and half for a twist. Lower carb but just as luxurious! —inpatskitchen
Ingredients
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3
medium leeks, white part only
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3 tablespoons
butter
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3 tablespoons
fresh dill weed or one tablespoon dried
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2
small (not baby) yukon gold potatoes
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1/2
head cauliflower
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6 cups
rich chicken broth
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1/2 cup
half and half
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Salt and pepper to taste
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Sliced green onion for garnish (optional )
Directions
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Wash and dice the leeks. Melt the butter in a medium soup pot and add the leeks and dill weed. Saute over medium heat until the leeks are very soft.
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Cut the potatoes into a small dice and break the cauliflower into small florets. Add these to the pot with the chicken broth. Bring up to a boil and then simmer until the vegetables are fork tender, about 15 minutes. Let this cool a bit.
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Using an immersion blender, puree the soup until very smooth. Stir in the half and half and season with salt and pepper if needed. Chill until very cold. Serve garnished with sliced green onion.
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NOTE: This soup is also good served hot! Take your pick...
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
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