Originating from France, Vichyssoise is a silky smooth, cold soup made with leeks, onions, potatoes, and cream. This version includes the addition of anti-inflammatory turmeric in form of our 3XR Curcumin Super Blend Powder.
Ideally prepare the soup a day prior to serving to allow the flavours to fully develop while refrigerated. Waxy potatoes, like red potatoes, work best for Vichyssoise.
Store leftover Vichyssoise in an airtight container in the refrigerator. Consume it within 3 to 4 days for the best taste and quality. Be sure to gently stir it before serving for the best flavor.
Serves 8-10
(Scroll to bottom to see how to make the Basil Oil)
Ingredients:
- ½ large Onion
- 340 – 450g Leeks, white and light green parts only
- 800g Baking Potatoes, cut into large chunks
- Salt and Pepper to taste
- 1 teaspoon 3XR Curcumin Super Blend Powder
- 4 whole Garlic cloves
- 900ml Chicken Stock
- 175ml Heavy Cream
- Sour Cream, for garnish
- Chives, for garnish
Instructions:
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Sweat the onion in a pot until translucent. Avoid caramelizing.
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Add the leeks (after cutting and rinsing them thoroughly to remove sand),
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Incorporate the potatoes and season with salt and pepper.
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Add the garlic cloves, chicken stock (just enough to cover the vegetables).
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Avoid overfilling to ensure the right consistency.
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Cook at a medium heat until the potatoes are tender and can be smashed with ease, about 45 minutes to an hour.
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Using an immersion blender to purée the mixture until smooth.
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Once blended, stir in 1 to 1 ½ cups of cream.
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Allow the soup to cool and refrigerate for at least 24 hours.
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Pour the chilled Vichyssoise into serving bowls.
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Garnish with a dollop of sour cream in the center.
- Garnish with bacon bits (optional)
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Using the squeeze bottle, create a decorative pattern on the soup with the green oil.
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Garnish with parsley or basil.
The Basil Oil:
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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.
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Transfer the mixture to a pot and heat to about 90°C. Maintain this temperature for 5 to 10 minutes. Strain the mixture to remove solids, squeezing out as much oil as possible.
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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.