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CLASSIC VICHYSSOISE
This soup is pronounced "Vichy-swaz"---honestly!! I've had this recipes for ages---it's a very old-fashioned French soup, easy to make, and used to be on practically every French restaurant's menu! Amy Vanderbilt, author of the 1966 cookbook "The Complete Cookbook", had a Connecticut farm named "Daisyfields". This is her version which is slightly different than the classic French version, but is truly delicious and perfect to begin a wonderful Holiday dinner!
Serves: 6
Prep.Time: 40 minutes
3 cups diced peeled raw potatoes
2 1/2 cups chicken broth or consommé
1/3 cup finely minced onions
1 teaspoon Dijon mustard
1 1/2 cups half and half
1/2 teaspoon salt
1/8 teaspoon white pepper
Chopped fresh chives to garnish
Diced red bell pepper to garnish
In a large saucepan, combine potatoes and broth or consomme; bring to a boil and boil 10 minutes. Add onions; continue cooking until potatoes are tender. Put mixture through a ricer, sieve, blender or food processor; process only until mixture still retains some consistency. Place mixture into mixing bowl; add cream, mustard, salt and pepper and mix well. Cover and allow to cool; or refrigerate about 2-4 hours. Ladle into chilled soup cups; garnish each cup with chopped chives and diced red bell pepper.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved