Vichyssoise

If you want to add more gluten free recipes to your repertoire, Vichyssoise might be a recipe you should try. For $4.27 per serving, you get a side dish that serves 6. One serving contains 921 calories, 8g of protein, and 89g of fat. 41 person have made this recipe and would make it again. This recipe from Epicurious requires butter, potatoes, salt, and nutmeg. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 56%, this dish is solid. If you like this recipe, take a look at these similar recipes: Vichyssoise, Vichyssoise, and Vichyssoise.

Servings: 6

 

Ingredients:

4 tablespoons butter

3 cups chicken bouillon

Chopped chives

1/2 teaspoon freshy ground black pepper

11/2 to 2 cups sour cream or heavy cream

6 leeks, cleaned and cut into 1 inch pieces

a dash of nutmeg

2 cups finely diced raw potatoes

1 teaspoon salt

Equipment:

frying pan

blender

Cooking instruction summary:

Preparation Cook the potatoes in salted water to cover until just tender. Melt the butter in a skillet and cool the leeks gently, tossing them lightly, for a few minutes. Add the chicken bouillon and bring to a boil. Lower the heat and simmer the leeks until tender. Add the potatoes to the leeks and the broth and season to taste with salt, papper and nutmeg. Put this mixture in the blender (you will need to blend it in two lots) and blend for 1 minute, or until smooth. Chill. When ready to serve, mix in sour cream or heavy cream. Garnish with chopped chives.

 

Step by step:


1. Cook the potatoes in salted water to cover until just tender. Melt the butter in a skillet and cool the leeks gently, tossing them lightly, for a few minutes.

2. Add the chicken bouillon and bring to a boil. Lower the heat and simmer the leeks until tender.

3. Add the potatoes to the leeks and the broth and season to taste with salt, papper and nutmeg. Put this mixture in the blender (you will need to blend it in two lots) and blend for 1 minute, or until smooth. Chill. When ready to serve, mix in sour cream or heavy cream.

4. Garnish with chopped chives.


Nutrition Information:

Quickview
880k Calories
6g Protein
88g Total Fat
19g Carbs
9% Health Score
Limit These
Calories
880k
44%

Fat
88g
137%

  Saturated Fat
55g
345%

Carbohydrates
19g
6%

  Sugar
4g
5%

Cholesterol
318mg
106%

Sodium
1028mg
45%

Get Enough Of These
Protein
6g
13%

Vitamin A
4968IU
99%

Vitamin K
51µg
49%

Manganese
0.46mg
23%

Vitamin E
3mg
22%

Calcium
205mg
21%

Phosphorus
173mg
17%

Folate
68µg
17%

Vitamin B2
0.28mg
16%

Vitamin C
12mg
15%

Vitamin B6
0.27mg
13%

Vitamin D
1µg
11%

Iron
2mg
11%

Magnesium
43mg
11%

Potassium
338mg
10%

Vitamin B5
0.71mg
7%

Vitamin B1
0.11mg
7%

Copper
0.14mg
7%

Fiber
1g
7%

Vitamin B12
0.41µg
7%

Zinc
0.64mg
4%

Selenium
2µg
4%

Vitamin B3
0.5mg
3%

covered percent of daily need
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Related Videos:

Potato Leek Soup Recipe - How to Make Vichyssoise

 

This Is the Cold Soup You Need Right Now | Vichyssoise | Cooking Light

 

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Food Trivia

The warriors of Attila, king of the Huns, (A.D. 450) preserved their meat by placing fresh meat under their saddles. All the bouncing squeezed fluids from the meat, and the horse's sweat salted the meat and removed more moisture. When the warrior stopped to eat, they had a dried and salted meal.

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