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Category: cold soup

Vichyssoise (Cold Potato Soup)

Vichyssoise (Cold Potato Soup)

The first time I had Vichyssoise my boyfriend made it for me for my 17th birthday. My first few attempts at this soup, over the years, were less than grand, but I think I’ve got it now. Traditionally this is made with leeks instead of onions.

1 medium to large Vidalia onion
2 medium russet potatoes
6 cups water
Salt
1 pint Half and half
Fresh chives (garnish)

Peel and cut up potato and onion. Simmer (salted) for 30 minutes (until potatoes are tender). Let cool (or see my post on cooling food). Puree until very smooth. Chill for one hour. Add half and half. Taste. Add salt if needed. Garnish with fresh chives.

The onions and potatoes can be cut large since you will puree the soup.

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Chilled Soup Advice

Chilled Soup Advice

While looking for chilled soup ideas I came across this article in the New York Times called Chilled Soup That Really Tingles. It outlines the principles of making really good chilled soups, and some of the common mistakes people make. It also has a couple of recipes.

One thing to keep in mind is that cold soups need more seasoning. They tend to require quite a bit more salt than you would normally use for the amount of soup. Tasting and adjusting your, adding a little more at a time and tasting again, after the soup is cold and ready to serve, is key to getting the flavor just right.

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Cold Avocado and Buttermilk Soup

Cold Avocado and Buttermilk Soup

This was my first attempt at this recipe. Next time I think I will substitute chives for the dill. I made it in the food processor, but a blender should work, too.

2 avocados (or 3 if you want to use the third for garnish)
½ small to medium Vidalia onion
2 cups buttermilk
1/3 cup fresh dill
1 tablespoon basalmic vinegar
1 teaspoon to one tablespoon garlic powder
Salt

Put everything in the food processor (except the 3rd avocado) and process until very smooth. Chill in the refrigerator for and hour. Top with diced avocado if desired.

I put in onion in and process it first so it won’t be chunky. This will probably turn brown, like guacamole, if you try to keep it very long.

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Chilled Soups

Chilled Soups

I love Vichyssoise. Summer is a great time to eat cold soup, so I plan to experiment with several different recipes. If you have a favorite chilled soup recipe, I would love to hear it!

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