Potato Leek Soup Recipe - How to Make Vichyssoise
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Date: 2019-07-25
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Comments and reviews: 9
ShalimarPerfume
How would have they done that before any type of blender? Yeah this comes from a person who seen Alfred the servant from Downton Abbey apply for a chef in training at the Ritz and they were going to make vichyssoise and did not show it. BAH LOL With some kind of masher, or ricer or mouli? Leeks and red lentil is a good to with a touch of cumin. Chef can you do a video on your version of Mulligatawny? Please, please, please
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How would have they done that before any type of blender? Yeah this comes from a person who seen Alfred the servant from Downton Abbey apply for a chef in training at the Ritz and they were going to make vichyssoise and did not show it. BAH LOL With some kind of masher, or ricer or mouli? Leeks and red lentil is a good to with a touch of cumin. Chef can you do a video on your version of Mulligatawny? Please, please, please
reply
Giygas255
I love this soup I must be OCD because I see that ladle you use for many videos and I want one like it. Can you give me a brand name or link to getting one like it? It just looks so smooth and makes things delicious looking when you use it to serve up things.
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I love this soup I must be OCD because I see that ladle you use for many videos and I want one like it. Can you give me a brand name or link to getting one like it? It just looks so smooth and makes things delicious looking when you use it to serve up things.
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-Pipo-
Try this recipe without peeling the potatoes. Not really much difference in flavour but if it's all going to be blended (and if the potato is washed). then just keep the potato skin on. You'll Extra vitamins. (I've been eating potato skins for years)
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Try this recipe without peeling the potatoes. Not really much difference in flavour but if it's all going to be blended (and if the potato is washed). then just keep the potato skin on. You'll Extra vitamins. (I've been eating potato skins for years)
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SuperDave21
Chef Jon, I made this soup for my wife and myself tonight and it was easy to duplicate, creamy, rich, luxurious and delicious. this is a HIT. Thanks for sharing the recipe I've always loved leeks, but never made soup with them.
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Chef Jon, I made this soup for my wife and myself tonight and it was easy to duplicate, creamy, rich, luxurious and delicious. this is a HIT. Thanks for sharing the recipe I've always loved leeks, but never made soup with them.
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Jimmy Russell
Hey Chef John, I love your videos. I was curious about soaking the potatoes before cooking them. Wouldn't that get rid of a fair amount of the much needed starch to make a silky soft soup? Or is it a minuscule amount?
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Hey Chef John, I love your videos. I was curious about soaking the potatoes before cooking them. Wouldn't that get rid of a fair amount of the much needed starch to make a silky soft soup? Or is it a minuscule amount?
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Space Dog
I make mine very similar, but I start by rendering the fat out of a bunch of bacon and use that to cook my leaks. I also add a little of the bacon back in near the end. Very yummy on a cold winters day
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I make mine very similar, but I start by rendering the fat out of a bunch of bacon and use that to cook my leaks. I also add a little of the bacon back in near the end. Very yummy on a cold winters day
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jaamaapii
This may sound silly, but I always watch these videos when I'm upset or try to calm down (mostly before falling asleep. Chef John's voice calms me down almost immediately. so thanks for that: )
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This may sound silly, but I always watch these videos when I'm upset or try to calm down (mostly before falling asleep. Chef John's voice calms me down almost immediately. so thanks for that: )
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MrBeatboxmasta
Was going to mention bacon but no crostini? This is my brother's girlfriend's signature dish and I must say, it's so good, I don't mind eating it cold, at room temperature or piping hot.
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Was going to mention bacon but no crostini? This is my brother's girlfriend's signature dish and I must say, it's so good, I don't mind eating it cold, at room temperature or piping hot.
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MrPensiveThinker
Since the potatos are going to be blended anyways, wouldn't it make sense to make them as small as possible to cook quicker? maybe the same goes for the leeks?
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Since the potatos are going to be blended anyways, wouldn't it make sense to make them as small as possible to cook quicker? maybe the same goes for the leeks?
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