Wednesday, December 9, 2009

New Age Vichyssoise


Some debate goes on about the origin of vicchysoise but I think its really about who popularized it. My Mother said she had that soup all the while growing up. Daughter to Polish immigrants, I think she was as far from French cuisine as you can get. The only difference between the kind of potato soup she was raised on and this one, is temperature. She said her family and the farm hands would eat the hot soup in the summer sitting under a very large tree outback. They would cool off from the evaporation process of sweating from eating hot soup on a summer day.

New Age Vichyssoise
This recipe depends on a nice broth to make it super tastey.

1 head of cauliflower, broken up into pieces
3 potatoes
2 quarts of some amazing broth, like some rich turkey broth
2 leeks or 1 onion, minced
2 cloves of garlic minced
1 cup of milk, the creamier the better
1 tablespoon butter
1 tablespoon oil
s and p to taste

Chopped leeks or onion. Saute leeks in oil/butter mix in a large soup pot. When translucent add stock and cauliflower. Chop potatoes and add to the mix. Mince garlic and add this as well. Season with salt and pepper to taste. Blend with an immersion blender or a regular blender. Add in milk. Do not boil.

12 comments:

Shelly said...

Oh girl...I am making this asap! It's so cold here - this will be wonderful for lunch ;)
Besides...vicchysoise is one of my favorite words to say, that and aubergine - goofy huh?

Murasaki Shikibu said...

Hi Lori,

Thanks for stopping by. I'm trying to get some tenants into my other apartment now. It's been empty for a few months now and the negative income hurts.

I guess I don't have the extra budget to experiment with any funky foods now. Hopefully my finances will improve soon. :)

Grace said...

well this is good--until now, i wasn't really sure what vichyssoise was. good to know--it sounds tasty. however, i still don't know how to pronounce it. :)

Lori said...

Grace- you crack me up. Let me attempt to show you. Vishy- as in fishy with a v and swa- Just like it sounds.

vishyswa.

kat said...

Always a satisfying soup & I kind of prefer it warm myself

Ingrid said...

Oooo, I make that and I might start calling myself a foodie or I can just let my regular potatoe go cold and call it NEW New Age Vichyssoise! :)
~ingrid

Mary said...

This looks really good, Lori. I love it warm or cold.

Barbara Bakes said...

I've heard of vicchysoise, but never knew what was in it. It sounds simple and delicious!

Katy ~ said...

Love vichyssoise, but have never had it with cauliflower. I like the addition of it. I'm going to remember this; sounds very good and a good way to hide cauliflower, grins.

The Blonde Duck said...

I'm sorry, I'm stuck on the gingerbread waffles.

Shari said...

This looks smooth and velvety -- beautiful. Great photo!

Vanillastrawberryspringfields said...

Ola Lori,great blog u have here-what gorgeous recipes,am having a feast just going thru ur blog for a few hours now!
And thannx a ton for bringing the world of recipes to rival to me and yeah for this months lovely recipes.....
will soon be up with my expeirience!!!

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