Vichy- huh? Vee-chee-who? Trust me, I was right there with you. Prior to making this recipe (and asking a few friends), I didn’t know ho to pronounce this soup. I took Spanish in my high school and college days so French is pretty foreign to me.
Vichysoisse (pronouned vi-shee-swaaz) is a French chilled soup made of mostly leeks and potatoes. I came across this dish when my monthly Supper Club theme was French, and I was assigned to the soup & salad course. I didn’t want to go the obvious route with French Onion Soup. Don’t get me wrong. It’s quite tasty, and I appreciate the cheesy goodness that tops it. But I wanted something different, something they wouldn’t expect. After a quick Google search, I discovered Vichyssoise.
The recipe calls for ingredients that you should easily find in your grocery store. The potatoes are supposed to be peeled. As you can see from my photo above, I forgot that step. However, it didn’t mess up the soup at all! I just made sure to blend everything extra well.
Speaking of blending, it is best if you use an immersion blender to get the soup smooth. If you don’t have one, simply ladle the soup into a blender. It’ll get the job done just as well.
Lastly, the recipe calls for pepper. I used white pepper so the soup didn’t have small black flecks. White pepper blends in better and makes for better presentation. Just a little tip to help you finish off your fancy-sounding-yet-easy -to-make French soup.
If you make this recipe, leave a comment below and post on Instagram. Make sure to tag @blasianbonvivant and use hashtag #bbvrecipe.
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