Sunday, July 18, 2010

did someone say vichyssoise?

It's no secret that I love all things French. But the problem with French food is that it can often be full of butter and cream and cheese. It is all so delicious, though--buttery croissants that flake apart in your mouth; warm, nutty chocolat au pain that dribbles chocolate down your chin when you take a bite; onion soup chock full of smoky sweet onions and crunchy toast with Swiss; and cool, creamy vichyssoise. No wonder Louis XVI was so portly in his later years.

Vichyssoise is a chilled soup made with potatoes, leeks, chicken stock, and of course, butter and cream. It's one of my favorites, but does no favors for the waistline. I found this great alternative online and it has become a family favorite. It's not a traditional vichyssoise by any means. I actually prefer this version served hot, but it's great cooled as well. This recipe serves 4 people and contains 7 grams of fat per serving and 265 calories.

Healthy-ish Potato and Leek Soup (Vichyssoise)

4 leeks, white parts only, well-cleaned and chopped
4 green onions, white parts chopped and green parts reserved
3 cups chicken or vegetable stock
1 lb. yukon gold potatoes, peeled and diced
1 1/2 tablespoons butter
1/4 teaspoon kosher salt
1/4 teaspoon pepper (white pepper if you have it)

In a saucepan over medium-high heat, combine the leeks, green onion whites, and 1/2 cup of chicken stock. Bring to a boil and reduce heat to low. Cover and cook until the vegetables are soft, about 8 minutes.

Add the diced potatoes and remaining chicken stock. Cover and cook until vegetables are very soft, about 20-25 minutes. Remove from heat and stir in butter until it melts. Leave standing without a cover for about 15 minutes, until slightly cooled.

Very carefully transfer the hot vegetable mixture to a blender and puree until very smooth. Do this in batches if needed. Season with salt and pepper.

If eating hot: Garnish with chopped green onion tops and serve in individual bowls.
If eating cold: Allow to cool to room temperature before refrigerating for 4+ hours. When ready to serve, taste and adjust seasoning as needed. Believe it or not, but when chilled, the seasoning can become less pronounced. Garnish with chopped green onion tops and serve in individual bowls.

Goes great with a slice of crusty French bread!

Labels: , , ,


Post a Comment

Subscribe to Post Comments [Atom]

<< Home