Vichyssoise…Table 38 Style

Vichyssoise…cold potato soup.  This was one of my Grandmother and Mothers’ favorite appetizer and this recipe I’m about to share with you is to die for… trust me.

One taste and you’ll be preparing this soup again and again, especially for dinner guests during hot summer months.

vichyssoise

This soup dates as far back as 1917, named after a town in France called Vichy. Served best cold, this thick soup is amazing as an appetizer or even served alone as a light lunch.  Take one bite and you’ll wish you had made more.

Serves 4

Ingredients

  • 1 small Vidalia onion, chopped (or more, if desired)
  • 2 Tbls butter
  • Roasted garlic & herb seasoning
  • 2-3 Large russet potatoes, peeled and chopped
  • 1 3/4 Cups water
  • 3/4 Cup milk
  • 1/2 Tsp salt
  • 1 1/4 Cups sour cream
  • Dash of white pepper
  • 1/3 Cup heavy cream
  • 3 Tbls fresh parsley, chopped
  • 3 Tbls fresh chives, chopped

Directions

  • In a large skillet, melt the butter over medium heat.
  • Add the chopped onion.  Sprinkle with the garlic & herb seasoning and saute until soft, about 3 minutes.
  • Add the potatoes, water and salt.

⇒ I prefer Himalayan sea salt. Click here to read my blog “Health Benefits of Sea Salt vs Table Salt” where I compare the two.  Think how pretty a pinch of pink Himalayan sea salt would look on white Vichyssoise.

  • Gently boil until the potatoes are tender.  Cool
  • Using a food processor or immersion blender, puree until smooth. You may want to leave a few small chunks of potato to give the soup added texture.
  • Transfer the soup into a bowl and gently stir in the sour cream and milk until well combined.
  • Add the white pepper and dash of salt.  Taste and add more if needed.
  • Cover and place in refrigerator at least 2 hours.

Meanwhile…prepare the garnish by chopping 3 Tbls fresh parsley and 3 Tbls fresh chives.

⇒ Grow your own parsley and chives. Click here to read my product review of the “Garden Patch Grow Box” and you can grow your own produce in no space at all.

To serve:

Stir in the heavy cream, taste and add additional white pepper and salt if needed. Ladle into small bowls and top with a sprinkle of parsley and chives.

May I suggest…

Having a few friends over for dinner this weekend and the weather forecast says to expect temperatures reaching 3 digits and lots of humidity?

I’ve got you covered.  Greet your guests at the door with an iced cocktail. How does a platter of cold shrimp sitting over crushed ice with a side of cocktail sauce for dipping sound? Add to that, small bowls of Vichyssoise followed by a large Caesar Salad served in the middle of the table to enjoy “family style”.  For dessert…vanilla bean ice cream with fresh berries from your garden or the local farmers’ market.

Update… I prepared a double batch of this appetizer yesterday for friends that we had over for “dinner and a movie”.  Everyone had seconds.  Today, after an outing with our Airedale Terrier, Jack, with temperatures above 90 degrees… all we craved was a bowl of ice cold Vichyssoise for dinner and man, did it hit the spot!

Skål

I look forward to your comments below and would love to hear how much you enjoy this delicious Vichyssoise recipe handed down in my family and now passed along to you and yours.


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