Re: soup - Terry's Vichyssoise

[Guest guest]

Sounds yum, but wow that's a lot of cream Terry!!Does it make it sort of a bit sickly? I use full fat raw cream which is great, but it's also very thick. cheers janeOn 12/06/2011, at 12:13 AM, Terry Pogue wrote: I made this day before yesterday. We had this wonderful cold soup and a salad for dinner. I love this summertime meal. terry Terry's Vichyssoise - Serves 6 Recipe By: Nina Graybill and Maxine Rapoport Published in: Cold Soups, page 6 Publish Date: 1988 Ingredients 2 tablespoon oil 4 leeks -- white part only, thoroughly washed and sliced 3 cup chicken broth 2 large white potatoes -- not baking variety, peeled and thinly sliced 1 clove garlic -- minced 5 1/2 cup Low-Calorie Cream 1/2 teaspoon salt 1/4 teaspoon white pepper Finely chopped green onion tops mixed with 1 tablespoon grated lemon peel for garnish Instructions In a large saucepan cook leeks in oil until wilted. Add chicken stock, potatoes and garlic. Bring to a gentle boil, cover and simmer about 20 minutes or until potatoes are soft. Cool before transferring in small batches to processor or blender. Reserve part of the broth until afte rthe Low Calorie Cream is added, then thin soup accordingly. Taste for salt and pepper and adjust. Refrigerate several hours or several days. Soup feezes well; after thawing stir thoroughly or reconstitute in processor or blender. Ladle into bowls and garnich with green onion and lemon mixture. Recipe Notes A diet or dietary restrictions are no reason to pass up this sensible version of everyone's favorite. I use full fat cream so it's not very low cal but it is delicious. I also like to garnish with fresh snipped chives. terry Exported from A Cook's Books -- Recipe management for Macintosh

[Guest guest]

Jane, do you guys do the UK double/single cream thing down there?

-----Original Message-----

From: Jane <jane01@...>

Sounds yum, but wow that's a lot of cream Terry!!

Does it make it sort of a bit sickly?

I use full fat raw cream which is great, but it's also very thick.

cheers

jane

On 12/06/2011, at 12:13 AM, Terry Pogue wrote:

I made this day before yesterday. We had this wonderful cold soup and a salad for dinner. I love this summertime meal.

terry

Terry's Vichyssoise - Serves 6

Recipe By: Nina Graybill and Maxine Rapoport

Published in: Cold Soups, page 6

Publish Date: 1988

Ingredients

2 tablespoon oil

4 leeks -- white part only, thoroughly washed and sliced

3 cup chicken broth

2 large white potatoes -- not baking variety, peeled and thinly sliced

1 clove garlic -- minced

5 1/2 cup Low-Calo rie Cream

1/2 teaspoon salt

1/4 teaspoon white pepper

Finely chopped green onion tops mixed with 1 tablespoon grated lemon peel for garnish

Instructions

In a large saucepan cook leeks in oil until wilted. Add chicken stock, potatoes and garlic. Bring to a gentle boil, cover and simmer about 20 minutes or until potatoes are soft. Cool before transferring in small batches to processor or blender. Reserve part of the broth until afte rthe Low Calorie Cream is added, then thin soup accordingly. Taste for salt and pepper and adjust. Refrigerate several hours or several days. Soup feezes well; after thawing stir thoroughly or reconstitute in processor or blender

[Guest guest]

Not to me. The recipe dies call for the low fat cream but I find that and the non fat an oxymoron. I use regular full fat heavy cream. Sent from my iPadOn Jun 11, 2011, at 11:04 AM, Jane <jane01@...> wrote:

Sounds yum, but wow that's a lot of cream Terry!!Does it make it sort of a bit sickly? I use full fat raw cream which is great, but it's also very thick. cheers janeOn 12/06/2011, at 12:13 AM, Terry Pogue wrote: I made this day before yesterday. We had this wonderful cold soup and a salad for dinner. I love this summertime meal. terry Terry's Vichyssoise - Serves 6 Recipe By: Nina Graybill and Maxine Rapoport Published in: Cold Soups, page 6 Publish Date: 1988 Ingredients 2 tablespoon oil 4 leeks -- white part only, thoroughly washed and sliced 3 cup chicken broth 2 large white potatoes -- not baking variety, peeled and thinly sliced 1 clove garlic -- minced 5 1/2 cup Low-Calorie Cream 1/2 teaspoon salt 1/4 teaspoon white pepper Finely chopped green onion tops mixed with 1 tablespoon grated lemon peel for garnish Instructions In a large saucepan cook leeks in oil until wilted. Add chicken stock, potatoes and garlic. Bring to a gentle boil, cover and simmer about 20 minutes or until potatoes are soft. Cool before transferring in small batches to processor or blender. Reserve part of the broth until afte rthe Low Calorie Cream is added, then thin soup accordingly. Taste for salt and pepper and adjust. Refrigerate several hours or several days. Soup feezes well; after thawing stir thoroughly or reconstitute in processor or blender. Ladle into bowls and garnich with green onion and lemon mixture. Recipe Notes A diet or dietary restrictions are no reason to pass up this sensible version of everyone's favorite. I use full fat cream so it's not very low cal but it is delicious. I also like to garnish with fresh snipped chives. terry Exported from A Cook's Books -- Recipe management for Macintosh

[Guest guest]

"Heavy" or "whipping?" Heavy cream's somewhat less ubiquitous here in NYC.

-----Original Message-----

From: Terry Pogue <tpogue@...>

Not to me. The recipe dies call for the low fat cream but I find that and the non fat an oxymoron. I use regular full fat heavy cream.

On Jun 11, 2011, at 11:04 AM, Jane <jane01@...> wrote:

Sounds yum, but wow that's a lot of cream Terry!!

Does it make it sort of a bit sickly?

I use full fat raw cream which is great, but it's also very thick.

On 12/06/2011, at 12:13 AM, Terry Pogue wrote:

I made this day before yesterday. We had this wonderful cold soup and a salad for dinner. I love this summertime meal.

terry

Terry's Vichyssoise - Serves 6

Recipe By: Nina Graybill and Maxine Rapoport

Published in: Cold Soups, page 6

Publish Date: 1988

Ingredients

2 tablespoon oil

4 leeks -- white part only, thoroughly washed and sliced

3 cup chicken broth

2 large white potatoes -- not baking variety, peeled and thinly sliced

1 clove garlic -- minced

5 1/2 cup Low-Calo rie Cream

1/2 teaspoon salt

1/4 teaspoon white pepper

Finely chopped green onion tops mixed with 1 tablespoon grated lemon peel for garnish

Instructions

In a large saucepan cook leeks in oil until wilted. Add chicken stock, potatoes and garlic. Bring to a gentle boil, cover and simmer about 20 minutes or until potatoes are soft. Cool before transferring in small batches to processor or blender. Reserve part of the broth until afte rthe Low Calorie Cream is added, then thin soup accordingly. Taste for salt and pepper and adjust. Refrigerate several hours or several days. Soup feezes well; after thawing stir thoroughly or reconstitute in processor or blender

[Guest guest]

For those of you watching fat content, you could easily sub the cream with some pureed white beans thinned with a bit of rice or nut milk. Beans add lovely body to soups, and don't alter the flavor too much-nice punch of protein, too.

I made this day before yesterday. We had this wonderful cold soup and a salad for dinner. I love this summertime meal.

terry

Terry's Vichyssoise - Serves 6

Recipe By: Nina Graybill and Maxine Rapoport

Published in: Cold Soups, page 6

Publish Date: 1988

Ingredients

2 tablespoon oil

4 leeks -- white part only, thoroughly washed and sliced

3 cup chicken broth

2 large white potatoes -- not baking variety, peeled and thinly sliced

1 clove garlic -- minced

5 1/2 cup Low-Calo rie Cream

1/2 teaspoon salt

1/4 teaspoon white pepper

Finely chopped green onion tops mixed with 1 tablespoon grated lemon peel for garnish

Instructions

In a large saucepan cook leeks in oil until wilted. Add chicken stock, potatoes and garlic. Bring to a gentle boil, cover and simmer about 20 minutes or until potatoes are soft. Cool before transferring in small batches to processor or blender. Reserve part of the broth until afte rthe Low Calorie Cream is added, then thin soup accordingly. Taste for salt and pepper and adjust. Refrigerate several hours or several days. Soup feezes well; after thawing stir thoroughly or reconstitute in processor or blender

[Guest guest]

Oh, geez--I don't think I've seen gum-thickened (sweet) cream here. Whipping cream, which is available in any supermarket is fairly heavy, is what most people here use if they need a heavier cream. Light cream (some call it coffee cream) is a bit harder to find here in NYC; most folks use half-and-half instead. You can get heavy cream, which is a LOT thicker than whipping cream, at specialty stores (usually cheese shops) that have "ins" with local organic dairies that have either Jersey or mixed-Jersey herds but it's pricey--about $8/pint; you can also get it raw through co-ops. We also used to be able to get imported double cream and clotted cream (which I guess is cooked by definition) from the UK; we probably still do but it just hasn't caught my eye of late (haven't bought it in years).

-----Original Message-----

From: Jane <jane01@...>

Hi - no my raw cream thing is not the norm here. I had to search to get this along with my raw milk, so get it from a farmer with a group of others.

In the stores the most common cream here is thickened cream (thickened with gum). You can also get pure cream, both in thin and thick varieties. They are always pasteurised, and not the same as my real raw cream.

On 12/06/2011, at 12:37 AM, wrote:

Jane, do you guys do the UK double/single cream thing down there?

-----Original Message-----

From: Jane <jane01@...>

Sounds yum, but wow that's a lot of cream Terry!!

Does it make it sort of a bit sickly?

I use full fat raw cream which is great, but it's also very thick.

On 12/06/2011, at 12:13 AM, Terry Pogue wrote:

I made this day before yesterday. We had this wonderful cold soup and a salad for dinner. I love this summertime meal.

terry

Terry's Vichyssoise - Serves 6

Recipe By: Nina Graybill and Maxine Rapoport

Published in: Cold Soups, page 6

Pub lish Date: 1988

Ingredients

2 tablespoon oil

4 leeks -- white part only, thoroughly washed and sliced

3 cup chicken broth

2 large white potatoes -- not baking variety, peeled and thinly sliced

1 clove garlic -- minced

5 1/2 cup Low-Calo rie Cream

1/2 teaspoon salt

1/4 teaspoon white pepper

Finely chopped green onion tops mixed with 1 tablespoon grated lemon peel for garnish

Instructions

In a large saucepan cook leeks in oil until wilted. Add chicken stock, potatoes and garlic. Bring to a gentle boil, cover and simmer about 20 minutes or until potatoes are soft. Cool before transferring in small batches to processor or blender. Reserve part of the broth until afte rthe Low Calorie Cream is added, then thin soup accordingly. Taste for salt and pepper and adjust. Refrigerate several hours or several days. Soup feezes well; after thawing stir thoroughly or reconstitut e in processor or blender.

Ladle into bowls and garnich with green onion and lemon mixture.

Recipe Notes

A diet or dietary restrictions are no reason to pass up this sensible version of everyone's favorite.

I use full fat cream so it's not very low cal but it is delicious. I also like to garnish with fresh snipped chives.