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MAKING 1 Wash the leeks throughly and cut into 1 inch lengths. 2 In a large saucepan melt butter. 3 Add the leeks and saute gently until soft make sure not to let them brown. 4 Peel the potatoes and slice them. 5 Add to the leeks along with chicken stock. 6
You ask why I am excited about sharing this vichyssoise recipe with you simply because I think that this is the best recipe in the world. The vichyssoise is made with leeks and potatoes which can be easily found at any grocery store. This soup makes a
MAKING 1 Mix glutamate powder or yeast with 1 4 pint water. 2 In a saucepan or in a pressure cooker over low heat heat butter and saut leeks potatoes and garlic in it for a few minutes. 3 Pour in water and salt and simmer covered for 30 minutes in the saucepan
Melt butter in saucepan. Add onions and celery stirring constantly. Add chicken stock potatoes and salt. Cook until potatoes are tender about 30 to 40 minutes. Rub through fine sieve or put in blender for a few minutes and return to heat. Add cream and
Paprika Fused Vichyssoise
Trying hard to appease your craving for a wonderful dish Specially made to appease your taste buds this Vichyssoise uses some of the best liked combintaions of ingredients. Follow this easy and simple recipe to make Vichyssoise on your own. GETTING READY 1.
GETTING READY 1. Prepare the leeks by cutting the green tops and discarding their green tops. MAKING 2. In a large saucepan melt butter and fry the leeks and onions over medium low heat with constant stirring for 5 minute such that soft. 3. Add the stock
Creamy Vichyssoise Soup
MAKING 1 In a very large oven safe bowl place the onion and oil. 2 On high power cook covered for 3 minutes or until the onion is soft. Do not brown. 3 To this add the potatoes and leeks. 4 Cook covered for 5 minutes on high power. 5 To this add half of the
Vichyssoise With Yogurt
Heat the butter in a large heavy saucepan. Add the potatoes onions leeks garlic and 1 cup of the chicken bouillon. Simmer covered over very low heat until the vegetables are very soft. Stir frequently. Add the remaining chicken broth. Simmer covered for 10
Garlic Flavored Cold Vichyssoise
GETTING READY 1. With a knife peel and dice potatoes. Keep aside. MAKING 2. In a 2 litre microwaveable casserole mix butter and leeks. 3. In the microwave cover and cook for 3 5 minutes at High. 4. Blend in the broth salt and pepper. 5. In the microwave cover
Sherry Enhanced Vichyssoise Soup
MAKING 1 In a saucepan melt butter and saut leeks for 5 minutes or until golden browned. 2 Stir in the potatoes celery stock and seasoning to taste. 3 Allow the leek mixture to boil. 4 Place the lid on and simmer for 30 minutes or until the vegetables are
Cook leeks onion and celery in butter till tender. Add potatoes broth and 1 2 teaspoon salt. Cook 25 to 30 minutes. Meanwhile place carrots in 1 2 cup boiling salted water. Cover simmer 6 to 8 minutes. Drain. Rub leek mixture through fine sieve or puree in
MAKING 1.Heat butter and saute leeks and onios in it until soft. 2.Stir in potatoes stock salt and pepper. 3.Let the ingredients simmer for a while until vegetables are cooked. 4.Sieve the mixture. 5.Put it in the pan a gain and heat until boil. 6.Add cream. 7
Cut leeks into 5 mm 1 4 inch slices use white part plus about 2.5 cm 1 inch of lightest green. Chop onion finely. Melt butter in a large heavy saucepan and saute leeks and onion covered over a moderate heat until soft approximately 10 minutes do not brown .
Prepare chicken broth 1 or 2 days before serving. Cover chicken with water in a large saucepan. Add Bovril bouillon cube celery strips dried green onion salt and Meiyen powder. Simmer covered about 2 hours. Allow broth to cool and then refrigerate overnight.
Try this alluring Celery Vichyssoise recipe. An easily prepared vegetable recipe this is a dish which you will always love to serve to your friends. Melt butter in a large saucepan or soup pot and add leeks and onion. Cook over low heat 5 minutes do not brown.
Split leeks in half lengthwise so you can wash thoroughly then cut in 1 inch lengths discard tough green tops. Or cut white part of green onions in 1 inch lengths. Using metal blade process leeks or green onions with on off bursts until coarsely chopped. Place
Chicken Flavored Vichyssoise Soup
MAKING 1. In a pan heat the butter with oil. 2. Add to it leeks and onions and cook till soft taking care not to let them brown. 3. Then add potatoes stock salt and pepper and bring to boil. 4. Lower heat and simmer for about 45 minutes till potatoes and leeks
MAKING 1 In a saucepan combine the potatoes carrots leeks ham or bacon bones and chicken stock together. 2 Cover the pan bring slowly to a boil and simmer until the vegetables are very soft. 3 Remove the bones press the soup through a sieve or puree in a
Melt the butter in a heavy saucepan. Add the leeks and onion and saute over medium heat until the vegetables are tender. Do not brown. Add the potatoes bay leaf chicken stock and water. Bring to a boil reduce the heat and simmer uncovered for 20 minutes or
GETTING READY 1 Cut off the green tops from the leeks and thinly slice the white portion. MAKING 2 In a saucepan saute the leeks in butter for 5 minutes. 3 Then stir in the sliced potatoes and chicken broth. 4 Cook uncovered over a medium heat for about 25
Melt butter in a large saucepan or Dutch oven add leeks and saute until soft. Add potatoes and broth simmer partly covered until potatoes are tender about 30 minutes. Puree soup in blender or food processor in batches put pureed mixture in a large mixing bowl.
Red Pepper Vichyssoise
MAKING 1. In a saucepan melt butter over low flame. 2. Add leeks and onion and continue to cook over a low flame until they are tender but not brown. 3. Add chicken broth parsley celery salt pepper nutmeg and Worcestershire sauce. Mix it well. 4. Peel potatoes
In saucepan cook leeks and onion in butter or margarine till tender but not brown. Add potatoes broth and salt. Cook for 35 to 40 minutes. Rub through very fine sieve or place in blender container cover and blend till smooth. Return to heat add milk and light
This is a very delicious version of the classic Vichysoisse soup see recipe right. Traditionally this soup is served cold but both versions make a very good hot soup with certain changes in the way the ingredients are added. Peel and dice the potatoes. Slice
Set Power Select at HIGH. In 2 quart casserole dish heat butter and leeks 3 to 4 minutes stir in broth salt and pepper. Heat covered 3 to 4 minutes at HIGH. Set Power Select at MEDIUM. Heat covered 5 minutes. Meanwhile peel and dice potatoes. With electric
Sherry Enhanced Vichyssoise
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