This rich, creamy soup is a mainstay at our Christmas Eve meal and very often shows up at Easter too. It is universally appreciated by all of my siblings and equally unappreciated by my children and their spouses. I am not sure where I went wrong in raising my children. 🙂 Although it uses a lot of cream, it can be made with dairy-free milk and cream
Serve the soup with fresh chives or parsley. It is rich, so servings should be small – no more than 6 oz – so one batch can go further — although not when people want seconds.
Vichyssoise is a great start for a dinner that features meat as a main course, especially beef or lamb. It would be wonderful with either of our Wellington recipes, one is a traditional Beef Wellington and the other is a vegan Mushroom Wellington.
Vichyssoise
Ingredients
- 2 Tbsp butter
- 1 small onion sliced
- 2 cups potatoes cubed
- 3 cups vegetable broth
- 1 ½ tsp salt
- 1 cup light cream (half and half)
- ½ cup heavy cream
- chopped chives for garnish
Instructions
- Sauté onion and butter in stock pot over medium heat until golden, about 5-6 minutes. Stir often so the onion doesn't burn. Add potatoes, broth and salt. Cover and cook until potatoes are tender, about 10-15 minutes. Cool until lukewarm.
- Pour half of the potatoes and broth into a blender or food processor. Cover and process until smooth. Repeat with rest of potatoes and broth.
- Pour into bowl and add light cream, stirring to mix well. Chill for several hours or overnight. Just before serving stir in heavy cream. Garnish with chopped chives.