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ISO: ISO: your best vichyssoise including variations.
- Thread starter rvb
- Start date
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Bless you! I was actually chastised for this concept....and was told
in NO uncertain terms that it was NOT vichyssoise unless it was served ice-cold.
I'll never forget his sneering retort: "That's potato soup, not vichyssoise."
Obviously someone had their toque on too tight.
in NO uncertain terms that it was NOT vichyssoise unless it was served ice-cold.
I'll never forget his sneering retort: "That's potato soup, not vichyssoise."
Obviously someone had their toque on too tight.
rvb - Here is an interesting article for you - (see inside)
I have a Sheila Lukins recipe for Parsnip Vichyssoise from Food & Wine '92 if you would like it.
Also, check food network for several recipes also check food network canada for more.
http://members.cox.net/jjschnebel/vichysoi.html
I have a Sheila Lukins recipe for Parsnip Vichyssoise from Food & Wine '92 if you would like it.
Also, check food network for several recipes also check food network canada for more.
http://members.cox.net/jjschnebel/vichysoi.html
Antoine Auguste Parmentier's Recipe - Potage Parmentier (not as rich)
http://www.soupsong.com/rpotato3.html
http://www.soupsong.com/rpotato3.html
rvb, Here is Sheila Lukins Recipe - Parsnip Vichyssoise
Parsnip Vichyssoise
"This rich, thick soup is the result of taking a little creative license with the classic vichyssoise. Parsnips provide a sweet contrast to the potatoes, leeks and garlic, and the flavors are brightened with a dash of lemon juice. I think this soup is best when served just warmed through."
12 servings
2 large leeks, white parts only, halved lengthwise and sliced crosswise 1/2-inch thick
2-1/2 pounds parsnips, peeled and cut into 2-inch chunks
3 medium boiling potatoes (3/4 pound), peeled and cut into 2-inch chunks
8 large garlic clives, lightly crushed
1 large onion, halved and thinly sliced
2 tablespoons light brown sugar
1 teaspoon ground cardamom
6 cups chicken stock or canned low-sodium broth
1 stick (4 ounces) unsalted butter, cut into small pieces
1/4 cup fresh lemon juice
3 cups milk
2 cups heavy cream
Salt and freshly ground pepper
12 whole chives plus 2 tablespoons snipped, for garnish
Preheat the oven to 350 Degrees F. In a large shallow roasting pan, combine the leeks, parsnips, potatoes, garlic and onion. Sprinkle with the sugar and cardamom and stir to combine. Pour 2 cups of the stock over the vegetables and dot with the butter. Cover tightly with aluminum foil and bake for 2 hours, until the vegetables are very tender, stirring the vegetables occasionally.
Transfer the vegetables and any liquid to a large nonreactive saucepan. Add the remaining 4 cups stock and the lemon juice and bring to a boil over high heat. Reduce the heat to moderately low, cover and simmer for 20 minutes.
Working in small batches, transfer the vegetables and liquid to a blender or food processor and puree until just smooth. (The soup can be prepared to this point up to 2 days ahead. Let cool, cover and refrigerate. It may be necessary to thin the soup with a little stock or water before reheating.)
To finish the soup, add the milk and cream and cook over moderately low heat, stirring occasionally, until warmed through. Do not boil.
Season with salt and pepper to taste. Serve in a tureen or in shallow bowls garnished with the whole chives and sprinkling of the snipped.
Recipe of Sheila Lukins
Source: The Best of Food & Wine 1992 Collection
Enjoy!
Parsnip Vichyssoise
"This rich, thick soup is the result of taking a little creative license with the classic vichyssoise. Parsnips provide a sweet contrast to the potatoes, leeks and garlic, and the flavors are brightened with a dash of lemon juice. I think this soup is best when served just warmed through."
12 servings
2 large leeks, white parts only, halved lengthwise and sliced crosswise 1/2-inch thick
2-1/2 pounds parsnips, peeled and cut into 2-inch chunks
3 medium boiling potatoes (3/4 pound), peeled and cut into 2-inch chunks
8 large garlic clives, lightly crushed
1 large onion, halved and thinly sliced
2 tablespoons light brown sugar
1 teaspoon ground cardamom
6 cups chicken stock or canned low-sodium broth
1 stick (4 ounces) unsalted butter, cut into small pieces
1/4 cup fresh lemon juice
3 cups milk
2 cups heavy cream
Salt and freshly ground pepper
12 whole chives plus 2 tablespoons snipped, for garnish
Preheat the oven to 350 Degrees F. In a large shallow roasting pan, combine the leeks, parsnips, potatoes, garlic and onion. Sprinkle with the sugar and cardamom and stir to combine. Pour 2 cups of the stock over the vegetables and dot with the butter. Cover tightly with aluminum foil and bake for 2 hours, until the vegetables are very tender, stirring the vegetables occasionally.
Transfer the vegetables and any liquid to a large nonreactive saucepan. Add the remaining 4 cups stock and the lemon juice and bring to a boil over high heat. Reduce the heat to moderately low, cover and simmer for 20 minutes.
Working in small batches, transfer the vegetables and liquid to a blender or food processor and puree until just smooth. (The soup can be prepared to this point up to 2 days ahead. Let cool, cover and refrigerate. It may be necessary to thin the soup with a little stock or water before reheating.)
To finish the soup, add the milk and cream and cook over moderately low heat, stirring occasionally, until warmed through. Do not boil.
Season with salt and pepper to taste. Serve in a tureen or in shallow bowls garnished with the whole chives and sprinkling of the snipped.
Recipe of Sheila Lukins
Source: The Best of Food & Wine 1992 Collection
Enjoy!