Easy Vichyssoise Recipe
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- เผยแพร่เมื่อ 22 ส.ค. 2024
- You will love how easy it is to make this Vichyssoise recipe. It’s essentially a chilled potato and leek soup. All you need are a few simple ingredients, and you’ll have the soup ready in no time. It’s perfect on a hot summer day or as a simple appetizer. This is one of my favorite soup recipes, it's a comfort classic you can enjoy all year round!
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Love watching you 💖 ! The pronounciation is : vee-shee-swaZ. That's because soup is feminine in French. Vee-shee-swaa is the masculine (and means something which comes from Vichy). 😁
I really have difficulty with my masculine and feminine nouns (currently relearning French)
@@PreppyKitchen Wish you all the best in all your endeavors :-)
(Your Vichyssoise is spelt correctly, it's the feminine, so it's just a question of pronouncing the last S as Z rather than leaving it silent.)
Wholesome
@@PreppyKitchen keep learning and come and visit me in my sweet village in SW France!
Mostly, if it has an 'e' at the end, you pronounce the 's' before it 👍🏼
We grew up with vichyssoise. My mother made an excellent one with homemade chicken broth to start, a touch of freshly-grated nutmeg, and snipped chives for garnish over thin little ice chips in the center to keep everything ice code at service. She used Half-and-Half rather than cream.
Served hot it was Potage Parmentier, even though the real one doesn't have cream or Half-and-Half in it. She didn't see the point of changing the recipe considering she was already using a cross between cream and milk rather than just cream. Still much better than iced soup for serving during Chicago winters off the lake. And if you think Chicago's winters are cold, try it on a cliff over Lake Michigan!
One last thing: the name is pronounced "vee-shee-SWAHZ," not "vee-shee-SWAH." The terminal "e" forces the pen-terminal "s" to be pronounced, which in French vocalizes as a "z."
I just made this and it's so good!!
I don't know if it's sacrilegious, but I didn't add heavy cream and I ate this hot because it's winter now and i'm sick... and it's so good when it's warm!
My mom made this for us too, must be a 70s-80s thing. I made it once with red potatoes, and it was a whole new level of creaminess. Pay attention to the salt; if you're serving it hot, you don't need as much.
Good point and totally re:70's chic!
This is a perfect ‘easy’ but elegant dish that is perfect for a family gathering or something like that! I will definitely try it!
I love every single thing this guy does!!! He does it all SO WELL! He is perfect! Thank you!
Just a FYI: VIchyssoise is a feminine word (in French, words are either feminine or masculine). As such, this word, is pronounced "vee-shee-suaze"). The e at the end is also a clue that it isn't pronounced "vee-shee-swa".
Your voice is mesmerizing and that soup looks like a piece of heaven on a spoon. Thank you 🙏🏼❤️
Love how you made it look so easy to make this soup. You're the first video recipe that pops up on Google, by the way! Congratulations!!
Love love your recipes John!!
BUT
When you cut the leeks and put them in water like you did, a lot of the flavours get washed away!
Instead pull apart leaf by leaf wash, drain then chop them up.
Try that next time and you will notice the difference!
Thank you for all your beautiful recipes! 💕🌻🇳🇿
I really like my vichyssoise as white as possible, so I never brown the butter and use only extra-white leeks, sliced thinly as to cook them quicker. I also use stock made only with chicken carcasses and water. I think it looks even more elegant that way.
can i make vichyssoise with white stock?
@@fikrulmuvisfahri4093 yes, of course, I think it tastes better with chicken stock but give it a try!
“It’s vichyssoise sir, it’s supposed to be cold!” Just watched Batman Returns and got curious what the cold soup was that Alfred served. This looks delicious!
Try this..boneless pork medallions, pound thin. Prep shallots, fresh thyme, apple slices. Cook apple slices in butter w a bit of sugar and Calvados until browned and lightly caramelized, set aside. Sear pork in batches with butter briefly on each side til mostly done, get nice fond built up. Set pork aside. Add shallots and more butter, deglaze with Calvados, or French Apple brandy, add thyme, heavy cream, add pork back in to thicken and finish cooking. Add salt and pepper where appropriate in recipe, serve over rice or noodles w the apples as a side..it’s an amazing dish…simple, and rarely done as most US chefs don’t even have Calvados in their pantry..mushrooms are good in this too..
I wasn't at all hungry until I read that! Last year a friend was interviewing French chefs for her household in Fla. Your recipe would certainly have gotten her attention.
@@wholeNwon thanks..I think the title of his recipe made me think of this, I haven’t made it in a long while, I live in Utah, it’s hard to get specialty liquor unless you go to a specific State store that’s downtown, they carry a lot more specialty stuff than the smaller outlets that dot the valley. When I first discovered this recipe, I made it all the time for everyone, it was quite a hit. That and chicken paprikash w noodles, or beef goulash, my Chicken tortilla soup, all flavors of enchiladas, Thai beef salad and curries, stir frys, all sorts of stuff,…
@@johncspine2787 That's an interesting variety. In grad school, I once had a roommate from Utah. Great guy but he adhered to the usual dietary restrictions for an LDS. To me it seemed odd that those restrictions didn't seem to include chocolate and he made spectacular flourless "brownies". He was exceptionally good looking and those brownies were part of his technique for meeting women, beautiful and otherwise. Worked like nectar for bees. Really amazing.
I really didn't like chives when I was a child- now I love them! Like celery they are a MUST in homemade chicken stock!
Strange how the colour of food mattered to me in my childhood. Green was always 'yerk' - maybe many of us share these memories 😀
Thank you for this great recipe and the entertaining Video!!!
Never heard of this before ! I made your lemon meringue pie and crust for my mom for mother's day and she loved it so much ! ♡ thank you for your thoroughly informative videos !♡
That's wonderful! Thanks Jen!
Never heard of it? It was mentioned on Batman Returns. lol
Very good video. Many thanks for your instruction. I'm making vichyssoise for the first time as a summer soup after having it many years ago on a cruise ship.
When youve been watching "Batman Returns" and you wonder how they make Vichyssoise. Mmm, it does look really good!!!😋
Have never had this before!! Super interested in trying, thanks for sharing!! Love how your channel has such a vast array of recipes!!
Thank you so much!
I grew up with this homemade classic. Yes, hot and cold. It's great over mashed potatoes and grated cheddar too.
🥰 I love. "sopa de poro con papa". Whatever the name ...I loooove it! (Soup or cream 😋 delicious)
I love your plates and the fact that you avoided using single use plastic for covering up the pot while in the fridge.
Thanks
Lovely recipe thank you. The Leek is my country’s national emblem and we have Red Dragons (Wales UK) 🏴
I can't wait to visit Wales. it looks so beautiful!
Excellent recipe! I topped with a drizzle of truffle oil & it was fabulous. Also, great with a dollop of sour cream or creme fraiche. Thank you for sharing!
Winter - warm - with bacon sprinkles on top 💕💕💕. Plus ❤️ it as a summer soup as well 🥰
lol the way he said "you can even make leek powder" like I don't already have a cabinet full of spices I never use 🤣
You getb funnier with each tutorial 🤣. I've always wanted to try this recipe. Thank you for sharing 💜
I love my left-handed friends, John!! and I have so many. Gonna make this, it reminds me of the French restaurants I used to work in.
you are an amazing bakerthe way you bake it always mesmerises meits really amazing to watch your baking and it looks delicious
This was excellent. I love your style. I learned a lot from this one video! Thanks.
The vichyssoise looks really interesting John! Never heard of this before. But it looks good! Thanks for this recipe 👍👍
Thank you and hope you enjoy!
I love chilled soup in the summer. Would love to see more recipes.
Sounds good!
Avocato soup is a perfect not cool but no hot
Just room temperature
I make this soup all the time but with pearl barley and thick yogurt and egg sauce but I will try this too. Thanks for little tips
Does anyone think of Batman Returns when they hear this soup? Lol
Bruce: “It’s cold.”
Alfred: “It’s vichyssoise, sir.”
Bruce: ……..
Alfred: “It’s SUPPOSED to be cold.”
I was just thinking about that
THATS THE ONLY REASON I REMEMBER/WANT TO TRY THIS SOUP
Bravo, very nice presentation. Will try to make it.
I had a potato and leek soup when u wad in England yesrs ago. So gonna try this. Looks delish and is on my bariatric diet
Vichyssaoise is such a pretty name for cold potato soup.
Under eggs that sounds good I'm going to try your breakfast. I love leeks and cream ;-D
Hope you enjoy!
nice, calming and relaxing cooking asmr
Yum! Love soup. Don't you think it's time to show us the farm an the goats again? 🤔💙🙏
Hello, okay I’m trying this one too. Can you make a video on split pea soup? I haven’t had a good split pea soup since I was a young child. After a day of shopping with my grandma and great grandma we would go to a little hidden restaurant in Southern California and I always got the split pea soup. Thank you for sharing your recipes with us ❤.
Would love to see a video of you making your favourite breakfast!!!!!!!!! That sounded good!
Woow looks soo yumeee very delicious amazing looks absolutely mouth watering fantastic job awasome presentation great cooking stay blessed stay connected
Very nice soup recipie Jonh! They looks amazing! Have a nice day and good weekend! 👍👏🍴
Thank you so much!!
@@PreppyKitchen Thanks! I love recipies with leeks! I use in many recipies wen i make! I make you recipie! 🙂🙂🙂
I have to try this!
Hi! I need a tip...
Can I serve this soup while it's still hot? I'm sure my family and I will like it more if it's hot, rather than chilled.
If you think it's a bad idea, let me know why.
And thanks in advance!
Yes you can! We actually enjoy it hot sometimes too!
Thank you😊
We love it hot! And it’s also very good with sweet potato 🍠
Ooh! I love potatoes, especially sweet potatoes. All these variations sound so good! Thank you for sharing 😁
Holy cow! I've restarted watching Downton Abbey again and this dish was mentioned on last nights episode. 😄
A tip you will definitely appreciate.....to avoid drips when ladling soup after you scoop dunk bottom of full ladle into soup and fill cup or bowl. VOILA
BEST
Glen
Wow! Looks so scrumptious❤️😍👌
Perfect ingredients💯absolutely mouth watering❣️
Wow. Came out delicious. Love all your recipes.
Thank you for teaching me
Would love to see you make your favorite breakfast. It sounded good.
Irene describes a soup like this on Better Call Saul season 6 episode 7! Great timing!
Looks yummy..watching here from phillipines.
Please do a video on the fave breakfast you mentioned here! The eggs with leaks and garlic
You have a lot of great recipes, great videos, and you have been at it for a while. You got everything under the Sun on this channel. You are entertaining and I'm surprised you can cook. I thought you were just a baker.
VichyssoisZe not silent at the end, was originally made as Postage Parmentier when eaten warm.
Delicious! One of my favorite soups. You bowls are beautiful. Would you tell the brand & pattern?
When my kids were little they called it “chip dip soup” 🤭
Looks delicious John, thank you for making it!
Never heard of this soup thank you 🤩for the recipe me and my cousins had a visit today we talked about trying new foods...I love watching your videos I would gladly go to cooking class if you the teacher#awsum John❤️
This looks very hearty and delicious bro. Btw I made your Devil's food cake yesterday and it was freaking AMAZING. I also used the chocolate buttercream recipe from ur chocolate sheet cake and it was ridiculous. The cake was light and fluffy, but still fudgy. Keep up the good work bro
I'm so Glad you liked it!! Thanks Anthony!
Love Vichyssoise, but have never made it! Thanks for the recipe! Can’t wait to try it! Also, if you like leeks, try the Afghan dish, Aushak-delish!
“Meh” you kill me! 😆
Holaaa!!! Deliciosa Sopa, me encantó 😋 Me gustan tus recetas. Gracias y Saludos desde Venezuela 🇻🇪 con cariño. 🤩👍👏🏻
Gracias!
I live in Vichy. Nice to see this!💜
How lovely! Thank you!
Thank you for making it!
I can’t wait to make it 🤤
Hope you enjoy Cora!
Brian has quite a long list of foods he doesn’t like. 😀
LOLOLOLOL
Looks delicious! I made your strawberry rhubarb pie today! My first attempt at pie crust too, it looks so good I don’t want to cut into it.
Thank you.
where is the video of your dream breakfast?? because that sounds uh-mazing!!
Hello friend 😊, I am Cooking with Sarwat Noor, your new friend 😊, I watched your recipes those were very very nice 👍🏻☺️😎
Thanks!
Ahh.. we appreciate you John
Hey John!!! I just saw u on Chopped Sweets! How exciting!!😊
Tack
Wow
Thank you
“It’s cold!“ “It’s supposed to be cold sir”
This looks delicious John! Can't wait to try it 😋
Awesome video, I also take landscape videos in Türkiye , so it's very helpful and interesting
Very good❤
Hi! Do you have a video for the leek breakfast you make with the green part of the leeks?
This looks easy to make, I'll try it soon! In keeping with summer soups can you make a Gazpacho?
Thank you for the video!
Yum! 😋
So delicious 😋.
Thank you 😋
Those leeks are very common where I live but they're not that dirty, sure we rinse them out a bit but. Maybe they clean them before putting them in the grocery store?
Delicious potato -holds up potato and gestures it- "Leek" soup
Love it😁, Really looking forward to make it for the friends
Hope you enjoy it!
I will 😌
If i get a husband who cooks and bakes tasty stuff😭😭😭😭eish i would be so happy.
Thanks 😊
Its probably some kind of heresy but i love using this as a base for clam chowder
Great video John 😊😊
Thanks so much Maryam!
I First heard about Vichyssoise From Batman Returns, When Alfred Serves it to Bruce in The Bat cave Bruce: It's Cold. Alfred: It's Vichyssoise Sir. Bruce: Huh. Alfred: It's Suppose to be Cold.
Im here because of this scene I just saw online.
In portugal, we call that vegetabe french-garlic
How interesting!
Great recipe!
Thanks a lot!
Considering it’s going to be over 100 degrees with heat indices in the 115-120 range all week where I live, I think now would be a good time to try making this.
I love leeks:))
Whoa!!! I literally just watched Batman Returns and this pops up.
That's hilarious!
@@PreppyKitchen as a kid i always wanted to try it after Alfred gave some to Bruce and Bruce was surprised that it was cold. And now I can not only make it, I can pronounce it (I thought it was Fishy Swa). Thanks
So delicious! I hate to be that guy, but... the final "s" in vichyssoise is indeed pronounced-like a "z" :)
Why did I drop that z!? 😅 My old French teachers are def not happy...
@@PreppyKitchen I'm a little star struck that you replied! My comment was of course made only with love and admiration :) I only know because I sing in French all the time. I enjoy your videos immensely!