How to Make Vichyssoise Soup
on Jul 20, 2014, Updated Oct 29, 2023
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We love classic Vichyssoise Soup! This cold soup is the epitome of French cuisine and a delicious way to use up fresh garden produce. It’s also the perfect way to enjoy soup during the hot summer months.
My garden is overflowing with goodness right now and I’m always looking for creative things to do with all of the veggies I pick each day. A quick google search gave me the idea for a Vichyssoise Soup and I decided to try it.
Table of contents
What is Vichyssoise Soup?
If you’ve never heard of Vichyssoise Soup, it is traditionally a potato and leek soup {made with cream} served cold, and made famous by Julia Child. I was intrigued by the recipe because I’ve got garden veggies coming out of my ear and I’m getting sick of making them same ole dishes. It’s also summer time, and a lot of my friends are asking me for recipe ideas that are perfect for hot weather.
I found the original recipe for Garden Greens Vichyssoise Soup over at Cultivate Kansas City and decided to try it out because I have the exact veggies it calls for in my garden.
However, I changed the recipe up a bit because I used Lifeway Kefir instead of cream, and I also added salt and pepper. Overall, I really enjoyed the soup, and recommend that you give it a try!
Benefits of using kefir instead of cream
There are several benefits of using kefir instead of cream and I often do in soup recipes.
- Lower Fat Content: Kefir generally has a lower fat content compared to heavy cream.
- Probiotics: Kefir is a fermented dairy product that’s rich in probiotics. Probiotics can be good for good heath, improve digestion, and boost the immune system.
- Calcium and Other Nutrients: Kefir is a good source of calcium, protein, and various essential nutrients. It can contribute to a balanced diet.
Ingredients in Vichyssoise Soup
- unsalted butter
- fresh potatoes
- kale
- zucchini
- stock – use your own homemade stock if you have it
- kefir
- Salt & Pepper to taste
How to Make Vichyssoise Soup
First, gather the ingredients and prep the vegetables.
To prepare, melt butter in a large pot, add veggies and cook over medium heat until soft {about 5 minutes}.
Add stock and bring to a boil. Reduce heat to low. Cook for 20 minutes or until the veggies are totally cooked.
Then, blend everything together. I tried to use my immersion stick blender, but my pot wasn’t deep enough and it was messy. So I put the ingredients in my Vitamix and blended smooth.
Cool in the fridge, if you want to eat it in the traditional cold style. You can also eat it warm if you prefer! Just as delicious, just not in keeping with the tradition of the recipe.
Add 1/2 cup kefir and garnish with salt and pepper and olive oil! Enjoy!
Other Soup Recipes you might like
How to Make Vichyssoise Soup
Ingredients
- 2 Tbsp butter
- 3 potatoes, peeled and cubed {I didn't peel my potatoes because the skin was very soft as they were fresh from my garden}
- 2 cups kale, torn
- 1 or 2 cubed zucchini
- 4 cups stock
- 1/2 cup kefir
- Salt & Pepper to taste
- Olive Oil for garnish
Instructions
- Melt butter over medium heat. Add veggies and cook until soft, about 5 minutes.
- Add stock, turn temperature up to medium high, and bring to boil.
- Cover and simmer until veggies are completely cooked, about 20 minutes.
- Blend everything together and cool soup.
- Add Kefir and salt and pepper.
- Garnish with olive oil.
- Enjoy!
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 375Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 24mgSodium: 557mgCarbohydrates: 53gFiber: 6gSugar: 10gProtein: 14g
Nutritional data is not always correct.
What do you think? Is this a soup you’d try? I’d love to hear how you think it sounds!
