Vichyssoise with Bone Broth Recipe!

Vichyssoise with Bone Broth Recipe!

Posted by The Flavor Chef on Apr 27th 2018

We've got another great recipe for you this week. Read on below for our Vichyssoise with bone broth recipe! Vichyssoise is a thick soup made of boiled and puréed leeks, onions, potatoes, cream, and chicken stock. It is traditionally served cold but can also be eaten hot.

The recipe below can be modified to use coconut milk instead of heavy cream to make it dairy free. It's also important to note that leeks must be very carefully cleaned to remove all of the dirt. We recommend using a large strainer in a deep sink or bowl of water. Alternatively, you can use a salad spinner filled with water and then remove the basket with the leeks. Be sure to wash cut leeks twice before using.

This weekend, visit us at BoneBroth.com and get 15% off your order with coupon code VICHYSSOISE. This coupon is only good from Friday, April 27, 2018 at 3:00pm PST until Sunday, April 29, 2018 at 11:59pm PST...no exceptions!

Love is The Ultimate Spice!


Vichyssoise with Bone Broth
Servings: 6 to 8

3 tbsp unsalted butter (substitute coconut oil or ghee for no dairy) 4 large leeks, white & green parts only, roughly chopped
6 cloves fresh garlic, peeled, smashed, and chopped 1 yellow or white onion, diced
2 lbs Yukon Gold potatoes, peeled and roughly chopped into ½" pieces 6-8 cups The Flavor Chef Organic Chicken Bone Broth
3 sprigs fresh thyme (or 1 tsp dry thyme) 1 tsp sea salt
¼ tsp ground black pepper fresh parsley or chives, finely chopped
1 cup heavy cream (substitute coconut milk for no dairy)

INSTRUCTIONS:

  1. Melt the butter (ghee or coconut oil) over medium heat in a large soup pot. Add the leeks, onion, and garlic, and cook, stirring regularly, until soft and wilted, about 6 to 10 minutes. Adjust the heat as necessary so as not to brown.

  2. Add the potatoes, stir for a minute, then add The Flavor Chef Organic Chicken Bone Broth, thyme, sea salt, and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes or until the potatoes are very soft.

  3. Remove the thyme sprigs and then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup; see note). Add the heavy cream (or coconut milk) and bring to a simmer. Taste and adjust the seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or broth to thin it out. Garnish with fresh herbs if desired. Serve hot or chill to serve cold.
    (Note: If using a standard blender to purée the soup, be sure not to fill the jar more than halfway. Leave the hole in the lid open and cover loosely with a dish towel to allow the heat to escape. Pour blended soup into a clean pot.)

Bon appétite!