Broccoli Vichyssoise
Submitted by chelle
Creamy chilled broccoli vichyssoise with leeks and potatoes. A refreshing twist on the classic French soup, bright with lemon.
YIELD
8 servingsPREP
20 minCOOK
30 minREADY
50 minClassic vichyssoise gets a green makeover.
Sweet leeks and tender potatoes blend with fresh broccoli florets into a velvety soup that’s equally stunning hot or cold.
The touch of lemon at the end lifts everything, cutting through the richness with bright acidity.
Perfect for warm summer evenings or as an elegant starter for your next dinner party.
Chef Tips
- Wash leeks thoroughly by slicing them first, then swishing in cold water to remove hidden grit
- Puree in batches and blend on high for that silky restaurant-quality texture
- Chill at least 5 hours; the flavors meld beautifully overnight
Ingredients
Directions
Thoroughly was leek leaves, which tend to collect sand.
Trim off and discard root ends and all but about 1 inch of green tops.
Peel off and discard 1 to 2 layers of tough outer leaves.
Cut leeks crosswise into ½ inch pieces.
In Dutch oven or large saucepan, melt margarine over medium heat.
Add leeks and 3 tablespoon of stock; cook, stirring frequently, about 10 minutes, until leeks are tender but not browned.
If liquid begins to evaporate, lower heat slightly and add more stock.
Add remaining chicken stock, potatoes, broccoli and pepper.
Lower heat, cover, and simmer about 11 to 14 minutes, until potatoes and broccoli are tender.
Remove pot from heat and let cool slightly.
In batches, purée mixture in a blender on low speed 10 seconds.
Then raise speed to high and purée until completely smooth.
Return purée to pot in which it was cooked.
Add milk; stir to mix well. Simmer an additional 4 to 5 minutes.
Refrigerate about 5 hours. Before serving stir in lemon juice and add salt, if desired.
Garnish with chopped chives.
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