The last time I made vichyssoise was about 14 years ago. It was one of the (very) few dishes I made that was unacceptable to me at the time. I haven't thought about it or revisited it since...until recently. My local farmer's market had beautiful leeks available for $2.00 a bunch. How could I pass them up? Although I didn't need any leeks since my freezer is full of vegetable broth and chicken stock, but I bought them anyway. And one of my first thoughts was to make vichyssoise. Uh oh. Would this be another disaster like 14 years ago? No. It wasn't. I guess I'm older and wiser now. Definitely older but don't know about wiser.
So, I adapted a recipe for a classic vichyssoise, and it was perfect. This time, I used only the white bulb parts of the leeks. Live and learn. Also, I served it warm rather than chilled, as the traditional soup is typically served. And I did not add the "classic" heavy whipping cream to it. Not necessary, in my opinion, since the potatoes give the soup a creamy consistency without the cream. So, it was a very healthy dish with a lot of flavor and no stringy texture (like the last time). Again, live and learn or older and wiser or...just enjoy the dish, Cecelia.
Рецепт VICHYSSOISE, CLASSIC -- NOT REALLY
French