My dear sorority sister shared this festive holiday soup recipe with me. Vichyssoise is usually served cold but this is terrific served hot, cold or at room temperature. It is a perfect first course for your next holiday gathering. You can have a pot simmering on the stove and your guests will be coming back for more. Thank you Teddy for sharing this yumminess! It is my new favorite!
Prep time: 15 minutes
Cooking time: 1 hour
Makes approximately 10 cups (serves 6-8 in bowls or 20 in small appetizer glasses)
- 6 Tbsp butter
- 3 medium leeks (white and light green parts only, thinly spliced crosswise)
- 2 medium onions, halved and thinly sliced
- 2 tsp. kosher salt
- 1/2 cup dry white wine
- 1 lb. Yukon gold potatoes, peeled and chopped into 1 inch cubes (the smaller the chop, the faster they cook)
- 5 cups water
- 3 cups of apple juice or cider
- 1/2 cup creme fraiche or sour cream
- 2 cup heavy whipping cream (unwhipped)
- Chopped fresh chives for garnish
- 1 apple, julienne (cut into sticks) for garnish
1 Melt butter: In a large (6-quart) pot or saucepan, heat the butter on medium high heat until it melts and foams up.
2 Sauté leeks and onions: Toss in the sliced leeks and onions and salt. Stir to coat with the butter. Cook for several minutes, reducing the heat to medium, until the leeks and onions are translucent and softened. Then stir in white wine and simmer until almost all liquid has evaporated.
3 Add potatoes, water and apple juice and bring to simmer. Bring to a boil, reduce to a simmer. Cook, partially covered for 30-40 minutes, until the potatoes are completely cooked through. Remove from heat.
4 Purée until smooth: Purée using an immersion blender or working in batches, blend in a regular blender. (Careful! With hot liquids only fill the blender 1/3 of the way full, and hold the blender top on with your hand while blending.) Purée until completely smooth, then return the soup to the pot.
5 Cool and stir in sour cream and heavy cream: Allow to cool a bit before stirring in the sour cream and heavy whipping cream. Simmer over moderate heat, stirring occasionally. Add more liquid if needed for desired thickness. Season with more salt if needed.
6 Serve warm in bowls or glasses: If serving warm, pour into bowls or glasses and garnish with chives and julienned apple on top. As an alternative, allow to cool completely and chill in the refrigerator if desired. The soup can be served just below room temperature (maybe 65°F or 18°C).
PSST! You can swap out heavy whipping cream for 1/2 & 1/2 for a lighter version of this rich and delicious soup with no loss in taste.
Thin sliced zucchini instead of lasagna noodles turns this into a delicious yet hearty low carb meal. You won’t even miss the pasta!
Cook Time: under 60 minutes / Serves: 4
- 1 lb. 85% lean ground beef
- kosher salt and black pepper, to taste
- 1 – 24 oz jar tomato basil pasta sauce ( I like Bertolli)
- 2 tbsp chopped fresh basil (plus a few leaves for garnish (optional)
- 5 shakes of italien herbs (about 1/2 tsp.)
- 1 large or two medium zucchini (sliced 1/8″ thick using a mandolin)
- 1 cup part-skim ricotta
- 1/4 cup Parmigiano Reggiano
- 1-2 cups shredded part-skim mozzarella cheese
Vietnamese food is full of mouth watering flavors and this recipe is sure not to disappoint. I found it while browsing on Pinterest. I adapted the recipe from an original post in October 2007 from Food and Wine Magazine.
Vietnamese Lemongrass Chicken
Dinner is ready in 20-30 minutes (don’t forget to marinate chicken before)
2 tablespoons fish sauce
3 garlic cloves, crushed
1 tablespoon curry powder ( I use madras)
1/2 teaspoon salt
2 tablespoons plus 1 1/2 teaspoons sugar
1 1/2 pounds boneless, skinless chicken breasts cut into 1 1/2-inch pieces (thighs work too)
3 tablespoons water
3 tablespoons coconut oil
2 fresh lemongrass stalks, tender inner white bulbs only, minced finely
1 large shallot, thinly sliced
3 red chilies, seeded and minced
1 scallion thinly sliced for garnishing (optional)
cilantro sprigs for garnishing (optional)
- Marinate the chicken: In a bowl, combine the fish sauce, garlic, curry powder, salt, and 1 1/2 teaspoons of the sugar. Add the chicken meat to coat. Marinade for at least two hours.
- Make the caramel: In a small skillet, mix the remaining 2 tablespoons of sugar with 1 tablespoon of the water and cook over high heat, stirring until the sugar is dissolved. Cook without stirring until a deep amber caramel forms about 2-3 minutes. Remove from the heat and stir in the remaining 2 tablespoons of water. Transfer to a small bowl.
- Cook the chicken: Heat a wok or large frying pan over high heat. Add the coconut oil and heat until shimmering. Add the lemongrass, shallot, and chilies and stir-fry until fragrant about 1 minute. Add the chicken and caramel and stir-fry until the chicken is cooked through and the sauce is slightly thickened about 8 minutes. Transfer to a serving dish and top with the scallions and cilantro. Serve with steamed white rice.
Savor every last bit of summer with this delightful combination of ripe summer peaches and fresh tomatoes. This beautiful salad is both simple and delicious. The tart accents of balsamic vinegar and the sweet peaches are devine!
Prep time: 10 minutes
Summer Peach and Tomato Salad
1 large (or two small) peach sliced into wedges (select ones that are just a little bit firm, not too soft)
1 handful of cherry tomatoes sliced into quarters
4-5 fresh mint or basil leaves chopped (slice them with scissors)
¼ cup good EVOO (Extra Virgin Olive Oil)
1/8 cup good balsamic vinegar (I like 41 Olive’s lemon-infused balsamic, apricot-infused balsamic))
¼ cup pine nuts or chopped walnuts
Salt and Pepper
Arrange the nectarine and tomato slices on a platter.
Drizzle with oil and vinegar followed by the nuts and mint.
Sprinkle with freshly ground salt and pepper and serve immediately.
Note: You can chop fruit and plate it up to an hour in advance but wait to dress it and add mint just before serving. You can also serve this salad on individual salad plates or a family platter.