Easy Vichyssoise
To a stovetop pot (on medium heat) add Homemade Chicken/Vegetable Broth
Add enough store-bought Bob Evans Original Mashed Potatoes to thicken your soup (as needed for amt. we used 3/4 of a tub)
Stir until dissolved
Add a pour of heavy cream (slowly, not so much as to dilute the potatoes).
Taste for seasoning.
Serve, add chopped chives, and a grind of black pepper as a garnish.
Put in fridge to serve cold, later.
Traditional Vichyssoise Recipe:
2 days of prep time
½ large Onion
1 ½ pounds Leeks, white and light green parts only
2 pounds Baking Potatoes, cut into large chunks
Salt and Pepper to taste
4 whole Garlic cloves
4 cups Chicken Stock
¾ cups Heavy Cream
Sour Cream, for garnish
Chives,
(for garnish)
Prepare the Basil Oil:
3 cups Mixed Green Herbs (Basil, Parsley, Spinach, Cilantro)
1 cup Grape Seed Oil
RECIPE INSTRUCTIONS
Makes 8 to 10 servings
Sweat the onion in a pot until translucent. Avoid caramelizing.
Add the leeks (after cutting and rinsing them thoroughly to remove sand), Incorporate the potatoes and season with salt and pepper. Add the garlic cloves, chicken stock (just enough to cover the vegetables). Avoid overfilling to ensure the right consistency. Cook at a medium heat until the potatoes are tender and can be smashed with ease, about 45 minutes to an hour.
Using an immersion blender to purée the mixture until smooth. Once blended, stir in 1 to 1 ½ cups of cream. Allow the soup to cool and refrigerate for at least 24 hours.
Pour the chilled Vichyssoise into serving bowls. Garnish with a dollop of sour cream in the center. Using the squeeze bottle, create a decorative pattern on the soup with the green oil.
Garnish with parsley or basil.
Make the Basil Oil:
In a blender, combine basil leaves, Italian parsley, spinach leaves, and grape seed oil. Blend for about 2-3 minutes or until you achieve a vivid green color.
Transfer the mixture to a pot and heat to about 190°F (approx. 90°C). Maintain this temperature for 5 to 10 minutes. Strain the mixture to remove solids, squeezing out as much oil as possible.
Store the oil in a squeeze bottle in the fridge for easy decoration. The oil will keep for 6 to 8 weeks in the fridge.
(Fancy recipe source: Chef Jean Pierre recipes/vichyssoise)
