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Vichyssoise

2 Reviews
100% would make this recipe again

Potato and leek soup puréed with milk.

This recipe owes its name to the French city of Vichy, but its origin is in the United States. Nowadays, the term «vichyssoise» can stand for almost any soup served cold.

Preparation : 15 min Cooking : 40 min Standing : 2 h
280 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Gluten Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian
  • Kid-friendly

Ingredients

4 leeks, finely chopped 1.2 kg
1 onions, finely chopped 200 g
3 potatoes, cut into 1 cm pieces 600 g
1 tbsp butter, unsalted 14 g
1 tbsp canola oil 15 mL
4 cups vegetable broth, low-sodium 1 L
1 cup milk, partly skimmed, 2% 250 mL
2 tbsp chives, fresh, chopped [optional] 6 g
salt [optional]
ground pepper to taste [optional]

Before you start

A blender or food processor will be very useful to purée the soup.

Method

  1. Prepare the vegetables: finely chop the leeks and onions; peel the potatoes then cut them into 1 cm pieces.
  2. Heat the butter and oil in a saucepan. Add the chopped onions and leeks, cover, and cook over low heat about 10 min until softened.
  3. Add the potatoes, broth, salt and pepper. Simmer, covered, about 25-30 min until the potatoes are softened.
  4. Purée the soup in a blender or food processor. Pour in the milk then mix well. Cover and chill thoroughly (about 2 hours). Garnish each bowl with minced chives then serve.

Remarks

This soup will keep up to 7 days in the refrigerator or up to 3 months in the freezer. It can be served cold or warm.

Nutrition Facts Table

per 1 Serving (550g)

Amount

% Daily Value

Calories

280

Fat

6 g

10 %

Saturated 2.3 g
+ Trans 0.2 g

13 %

Cholesterol

10 mg

Sodium

120 mg

5 %

Carbohydrate

52 g

17 %

Fibre

7 g

28 %

Sugars

11 g

Protein

7 g

Vitamin A

48 %

Vitamin C

58 %

Calcium

16 %

Iron

25 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 4 ½ servings
Grain Products : 0 serving
Milk and Alternatives : ¼ serving
Meat and Alternatives : 0 serving

Claims

This recipe is :
Low  :
Sodium
Source of  :
Selenium, Vitamin B2, Vitamin D, Zinc
Good source of  :
Calcium, Copper, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin E
Excellent source of  :
Fibre, Folacin, Iron, Magnesium, Manganese, Potassium, Vitamin A, Vitamin B12, Vitamin B6, Vitamin C, Vitamin K
Free  :
Added Sugar

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Vegetables 4
Milk and Alternatives ½
Fats 1

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Members' Reviews

2 Reviews (2 with rating only ) 100% would make this recipe again

This recipe is in the following categories

Vegetables | Soups | Vegetarian | High Iron | Kosher | Halal | High Fibre | High Calcium | Low Sodium | American