Cooking Classics: Vichyssoise

The Basics. Russet Potatoes. How To Make Old Fashioned Potato Salad By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Cooking & Baking Tutorials Culinary & Entertaining BrandCooking Classics

The Technique

Vichyssoise

This French classic was introduced in the early 1900’s by chef Louis Diat while working at the Ritz Carlton in New York. Homemade soup is one of the most comforting winter meals. Vichyssoise may be served hot or cold– the latter of which makes a lovely addition to luncheon menus when paired with tea sandwiches & party fare ideal for a host of showers & celebrations. For the most pleasing texture & consistency, the potatoes should not be over blended in the food processor once cooked & the soup should be passed through a fine wire mesh sieve. Although most traditional variations feature leeks, sweet onion or a combination of both makes for a delicious flavor combination. Accompany the Vichyssoise with thick slices of Pain de Campagne for a hearty meal. Learn how to make this satisfying soup in your very own kitchen.

How To Make Classic Vichyssoise By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. Classic Soup Recipes cooking baking tutorials modern southern socials rebeccagordon tv cooking personality pastry chef southern hostess birmingham alabama

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makes 8 servings

3 lbs russet potatoes, peeled
3 Tbsp butter
1 leek, trimmed & sliced
1 medium sweet onion, diced
4 garlic cloves, pressed
6 cups chicken broth
2 cups heavy cream
1/2 tsp kosher salt
1/2 tsp ground nutmeg
1/4 tsp freshly ground pepper

Cut the potatoes into 1-inch pieces, place them in a 4-quart saucepan & cover with water. Bring the potatoes to boil over Medium-High heat & cook 20 minutes or until tender. Drain. Let stand 45 minutes. Meanwhile, melt the butter in a Dutch oven over Medium-Low heat. Add the leeks & the onions & cook 8 minutes or until softened. Add the garlic, stirring constantly, 45 seconds or until fragrant. Turn off the heat. Pulse the potatoes & the vegetable mixture, in batches, until relatively smooth with 4 cups of the chicken broth. Do not blend too much or the potato starches will contribute to an undesirable texture. Wipe the Dutch oven with paper towel to remove any remaining vegetable pieces & place the potato mixture into it. Stir in the cream, the remaining broth, the salt, the nutmeg & the ground pepper. Heat the mixture over Medium-Low stirring constantly all over the bottom of the pot until warm so the flavors are able to meld, about 8 to 10 minutes. Serve warm or chill & thin with additional cream for a cold variation. The warm soup may be pushed through a fine wire mesh sieve for a smoother texture, if desired.

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{testing notes}

How To Make Vichyssoise

Chicken broth is used in many of the soups I’ll be featuring in the weeks ahead. I prefer the robust flavor that chicken stock base provides as it’s my first choice when needed. Simply follow the instructions on the container in order to prepare the correct amount according to specific recipe applications.

How To Make Classic Vichyssoise By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. Classic Soup Recipes cooking baking tutorials modern southern socials rebeccagordon tv cooking personality pastry chef southern hostess birmingham alabama

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A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.

Vichyssoise By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. Classic Soup Recipes cooking baking tutorials modern southern socials rebeccagordon tv cooking personality pastry chef southern hostess birmingham alabamaNo. 1

 Meanwhile, melt the butter in a Dutch oven over Medium-Low heat. Add the leeks & the onions & cook 8 minutes or until softened. Add the garlic, stirring constantly, 45 seconds or until fragrant. Turn off the heat. 

Vichyssoise By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. Classic Soup Recipes cooking baking tutorials modern southern socials rebeccagordon tv cooking personality pastry chef southern hostess birmingham alabamaNo. 2 

Cut the potatoes into 1-inch pieces, place them in a 4-quart saucepan & cover with water. Bring the potatoes to boil over Medium-High heat & cook 20 minutes or until tender. Drain. Let stand 45 minutes. Pulse the potatoes & the vegetable mixture, in batches, until relatively smooth with 4 cups of the chicken broth. Do not blend too much or the potato starches will contribute to an undesirable texture. 

Vichyssoise By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. Classic Soup Recipes cooking baking tutorials modern southern socials rebeccagordon tv cooking personality pastry chef southern hostess birmingham alabamaNo. 3 

Wipe the Dutch oven with paper towel to remove any remaining vegetable pieces & place the potato mixture into it. Stir in the cream, the remaining broth, the salt, the nutmeg & the ground pepper. 

Vichyssoise By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. Classic Soup Recipes cooking baking tutorials modern southern socials rebeccagordon tv cooking personality pastry chef southern hostess birmingham alabamaNo. 4

 Heat the mixture over Medium-Low stirring constantly all over the bottom of the pot until warm so the flavors are able to meld, about 8 to 10 minutes. Serve warm or chill & thin with additional cream for a cold variation. The warm soup may be pushed through a fine wire mesh sieve for a smoother texture, if desired.

The Tune
“I’ve Got A Crush On You” Ella Fitzgerald

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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