I have to admit this actually wasn't the first time I've had Vichyssoise. I actually happened to have some Nettle vichyssoise from Urbane Seattle at Foodportunity last week. A couple of weeks ago I hadn't even heard of it. It was my first time having nettle too. I even knew what it was. I think I learned about it on the Food Network during an episode of Iron Chef or Chopped.
I used another recipe from my favorite recipe site, allrecipes.com, for a Classic Vichyssoise. I followed the recipe pretty much exactly as is. The only change I made was using 2 Tbsp of butter instead of 1. It's probably a good idea to blend/process half of the recipe at a time. I don't think all of it would fit in a blender or food processor at once
The recipe is meant to be served cold but I couldn't wait for it to cool and just ate it warm and I thought it tasted great.
- 2 tablespoon butter
- 3 leeks, bulb only, sliced into rings
- 1 onion, sliced
- 5 potatoes, peeled and thinly sliced
- salt and pepper to taste
- 1/4 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 1 bay leaf
- 5 cups chicken broth
- 1/4 cup heavy whipping cream
- In a large stock pot melt butter over low heat. Add leeks and onion, cover, and cook for 10 minutes.
- Add potatoes and season with salt and pepper. Add thyme, marjoram, bay leaf and stir well. Cover pot and continue to cook for 12 minutes.
- Add chicken stock and bring to a boil, reduce heat and cook, partially covered for 30 minutes. (before pureeing I would recommend trying to find the bay leaf and fishing it out because it doesn't seem to process completely or else omit the bay leaf altogether.)
- Puree soup in blender or food processor and cool.
- Prior to serving add cream. If you are serving this soup warm you need to reheat the soup slowly so that the cream does not change consistency.