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that doesn't mean we just kick it out of the must enjoy occasionally
category.
So, what was the solution? Give our vichyssoise an Italian
(and a gourmet) twist, of course.
New Italian Recipes Presents:
Italian Potato Soup (Vichyssoise)
Ingredients:
1-2 T e. v. olive oil for sautéing
1 red bell pepper, minced
1 leek, sliced into thin slices, white part and about 3 inches of the green
1 celery stalk, minced
5-6 garlic cloves, slice thinly
5-6 medium potatoes, cut into small cubes
¾ cup white wine
5-6 cups chicken broth
1 cup chopped mushrooms
1 cup milk, any kind. For a really rich dish, you can add about 1/4 cup of
heavy whipping cream near the end of cooking .
2 tablespoons dry sherry
Fresh Italian Parsley for garnish
Spice mixture:
1 tablespoon of each; paprika, thyme, sage, rosemary, black pepper, onion
powder
1 teaspoon each of; oregano, cayenne pepper, white pepper. Stir to combine
Thickener:
2 tablespoons corn starch combined with 3 tablespoons water.
Preparation:
Warm a non-stick stock pot over medium high heat. Add oil and allow to warm.
Add peppers, onion and celery (trinity) to pot and cook for
5-8 minutes. Add garlic and leeks for 2 minutes. Add potatoes, white wine
and ½ spice mixture. Reduce until almost dry, about 3-4 minutes.
Add chicken broth and mushrooms. Return to boil. Add milk
and when boiling again, reduce to simmer. Continue at simmer, partially
covered, for 30 minutes.
Add thickener and sherry, and continue to simmer until
desired thickness is achieved. If adding cream, just stir it in right before
you remove from heat.
Float some minced Italian Parsley and minced scallions to
serve.
This isn’t your mama’s vichyssoise. Just kidding. Neither of
our mothers ever made vichyssoise, and if yours did, then you are in
a rare class. Actually, as we tried to make abundantly clear earlier,
vichyssoise is nothing more than cream of potato soup.
But, hopefully, this recipe will strike you as more than
just an ordinary “cream of potato soup” recipe. It’s vichyssoise, my friend!
Italian vichyssoise! Hoo-bah!
And, it is seriously worth the effort. The Italian parsley
floating on top really adds the perfect touch for this dish.
Buon appetito always!
Brought to you with love from
Aunt Aletha and Dear Old Dave
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