Thursday, July 21, 2011

Vichyssoise: A summer Soup

 When the heat index is in the triple digits outside, the last thing I want to do is turn on the oven and cook or, have my husband cook on the grill, so we have been having cool meals the last few weeks. Nothing hot really sounds good. There are several  cold soups for Summer, but one of my favorites is Vichyssoise.Weather you believe this was invented by the French or as some believe the Ritz Carlton in NYC this is a wonderful summertime soup. It is quick and easy and is delicious. I like to add shrimp to mine, but you don't have to . Serve with a salad and French bread, a glass of Chardonnay and you have a light  and cool Summertime meal.


  • 1 1/2 pounds potatoes (waxy variety), peeled and cut into 1-inch cubes
  • 4 medium leeks (about 3 pounds), washed very well and sliced very thin, use white part only
  • 1/2 pound of  white shrimp { optional }
  • 2 tablespoons butter, unsalted
  • 4 cups chicken broth, water, or milk
  • 1 cup heavy cream
  • salt and pepper, to taste
  • 1 tablespoon of finely chopped chives, for garnish


Makes 6 servings. To a large pot over medium-low heat add the butter. When melted, add the leeks and gently sweat (you don't want them to brown) until they are soft (about 5 minutes). Add the potatoes and chicken broth, water, or milk. Bring to a boil, then lower to a simmer. Simmer until potatoes are soft and easily pierced with a fork (about 20 minutes). Remove from heat and allow to cool for a couple of minutes.
Add the mixture to a food processor or blender and puree until smooth. Do this in small batches (no more than half full) as the hot soup creates pressure and can spray out.
Return the soup to the pot and whisk in the cream. Stirring all the time, bring the soup to a boil and immediately turn down to a simmer. Simmer for about 5 minutes and remove from heat. If the soup is too thick, add a little water or broth.
Taste the soup and season with salt and pepper. Cool quickly to room temperature, cover with plastic, then refrigerate until chilled (preferably overnight).
Just before serving, sprinkle chives over the top.


K&B by the Sea said...

I've never had vichyssoise - in fact, I didn't even know what's in it till I read your recipe! Sounds like a tasty & easy summer soup. I agree, when it's hot outside, you don't want to be slaving over a hot stove or turning on the oven.

Everything Coastal said...

Hmmm.. Might have to try this tonight as we are having company for dinner!

Hosting our very first giveaway at Everything Coastal if you'd like to enter!