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Vichyssoise (Leek & Potato Soup)
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More Cold Soup Recipes 
Serves 4
250g dried apricots
1 cup semi-sweet white wine
2/3 cup plain yoghurt
Extra yoghurt for serving
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Soak dried apricots in 2 cups of warm water for 1 hour.
Place in a saucepan and simmer for 10 minutes.
Puree apricots and liquid in a food processor until smooth.
Beat together wine and yoghurt, until smooth and add to the apricot puree mixture and process until combined.
Transfer to a large bowl and chill.
Spoon into soup bowls and top each serving with a dollop of yoghurt.
Very simple to make and a change from the norm.
Serves 6
2 large ripe avocados
A little lemon juice
2 cups chilled chicken stock
2 cups milk
1 cup cream
Salt and freshly ground white pepper
2 shallots, finely sliced.
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Peel avocados, dice the flesh.
Save about 1/2 cup for garnish. Sprinkle with lemon juice and chill until ready to serve
Place remaining avocado into a bowl with stock, milk, cream, salt & pepper to taste. Puree in batches in a blender and chill, covered.
Just prior to serving, taste soup and adjust seasoning. Ladle into chilled bowls. Top each serving with small pieces of the reserved avocado, sprinkle with the finely sliced shallots.
Simple and elegant!
Serves 6 - 8
6 medium carrots, chopped
3 cups chicken stock
1 1/2 teasp ground cumin
1 teasp ground cardamom
2 teasp sugar
2 tablesp grated orange rind
1 cup orange juice
1 cup pouring cream
Salt and freshly ground white pepper to taste
Thin orange slices for garnish
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Place all ingredients except orange juice, cream, salt & pepper in a saucepan. Bring to the boil and simmer covered for 45 minutes or until carrots are very soft.
Cool, place in batches in a blender, transfer to a bowl. Stir in orange juice and cream. Cover and chill for several hours.
When ready to serve, taste, adjust salt & pepper seasoning and perhaps a little extra sugar. The soup must be well flavoured.
Float a slice of orange on top of each bowl.
An unusual soup with a sweet~spicy taste.
Vichyssoise Potato & Leek Soup |
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Serves 4 ~ 6
60g (2oz) butter
2 leeks, washed, trimmed and sliced into rings.
1 medium onion, peeled and chopped
4 cups chicken stock
1 large potato, peeled and sliced
1 tablespoon chopped parsley
Salt & white pepper
i cup cream
Finely chopped chives to garnish
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Melt butter in heavy based saucepan. Add leeks and onion and fry gently with the lid on for 10 minutes. Do Not Brown.
Add chicken stock, potato and parsley, bring to the boil and simmer covered for 30 minutes. Remove from heat and cool.
Puree the mixture in a blender or push through a sieve.
Reheat and adjust seasoning with salt and pepper. Cool, then chill thoroughly.
Just prior to serving, stir in the cream. Serve chilled, in individual soup bowls, sprinkled with finely chopped chives, mint, parsley or mixed herbs.
**Vichyssoise can be served hot or cold depending on the season. It is best made the day before for chilling in the refrigerator.
Serves 4
450g (1lb) washed uncooked beetroots
3 tablespoons oil
2 large onions, chopped
1 large clove of garlic, crushed
15g (1/2oz) Flour
1 bay leaf
450ml (3/4 pint) chicken stock
300ml (1/2 pint) sour cream
Salt and ground white pepper
1/2 teaspoon cumin powder
Squeeze of lemon
Toast, to serve.
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Wash the beetroots but do not top, tail, or peel them. Put them in a saucepan, cover with water and simmer until soft. Leave to cool.
Heat the oil in a large saucepan and cook the chopped onions gently with the garlic until soft and transparent. Transfer half of the garlic/onion mixture to a bowl.
Stir the flour into the saucepan, cook for 1 minute, then add the bay leaf and half the stock. Stir constantly while the mixture comes to the boil - it should have the consistency of a thick white sauce.
Remove the bay leaf and liquidise the mixture with the sour cream until absolutely smooth. Taste and add salt and pepper if necessary.
Peel the beetroots and liquidise them with the remaining onionand garlic and enough of the cooking liquid to give a smooth puree. Add the remaining stock, cumin and lemon. If it is too thick, dilute with more cooking liquid.
Season and chill both mixtures.
When ready to serve pour the beetroot soup very carefully into one half of each bowl and the sour cream mixture into the other half of each bowl in the shape of 'yin-yang' as photographed above.
Serve with toast.
** This soup should only take about 30 minutes to prepare and cook. It makes an unusual presentation for a special dinner or dinner party.
Serves 6
900g (2 lb) ripe tomatoes, peeled
1 large onion
2 red capsicum
1 small cucumber
1 thick slice white bread, crust removed
1 egg yolk
2 large cloves garlic
6 tablespoons olive oil
1 tablespoon tarragon vinegar
450g (1lb) tinned italian peeled tomatoes
1 tablespoon tomato puree
Salt and groung black pepper
Croutons, to serve.
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Dice a little of the fresh tomato, onion, capsicum and cucumber and reserve for garnish.
Roughly chop the rest of the vegetables.
Put the bread, egg yolk and garlic into a food processor or blender. Turn it on and pour in the oil in a thin steady stream while the machine is running. The mixture should be the consistency of thick mayonnaise.
Pour in the vinegar, add the tinned tomatoes, vegetables and tomato puree a little at a time, blending until smooth. Add the seasoning.
Sieve the soup to remove the tomato seeds and adjust seasoning if necessary.
Chill covered in the fridge until required. Serve in bowls sprinkled with the diced vegetables and a bowl of croutons.
**This is a lovely refreshing soup in the middle of Summer.
That's all I have for the moment, but if you like these recipes, check back for more recipes each month. I tend to update right at the end of each month.
Bon appetit !!
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