Italian Vichyssoise Recipe

Name: Italian Vichyssoise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 2 large or 4 small shallots, thinly sliced; 3/4 teaspoon kosher salt, plus extra for seasoning; 1/4 teaspoon freshly ground black pepper, plus extra for seasoning; 2 cloves garlic, minced; 1 1/2 pounds (about 2 medium) russet potatoes, peeled and cut into 3/4-inch pieces; 3 cups low-sodium chicken broth; 1 cup arugula; 1/2 cup mascarpone, at room temperature; 2 (1/2-inch thick) slices sourdough or multi-grain bread, cut into 1/2-inch cubes; 2 tablespoons extra-virgin olive oil; 1/4 teaspoon kosher salt; 8 cherry or grape tomatoes, quartered

Servings: persons

3 tablespoons extra-virgin olive oil
2 large or 4 small shallots, thinly sliced
3/4 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
2 cloves garlic, minced
1 1/2 pounds (about 2 medium) russet potatoes, peeled and cut into 3/4-inch pieces
3 cups low-sodium chicken broth
1 cup arugula
1/2 cup mascarpone, at room temperature
2 (1/2-inch thick) slices sourdough or multi-grain bread, cut into 1/2-inch cubes
2 tablespoons extra-virgin olive oil
1/4 teaspoon kosher salt
8 cherry or grape tomatoes, quartered

1
For the soup: In a large saucepan or Dutch oven, heat the oil over medium heat.
2
Add the shallots and season with a pinch of salt and pepper.
3
Cook, stirring frequently, until tender, about 3 minutes.
4
Add the garlic and cook until aromatic, about 30 seconds.
5
Add the potatoes, chicken broth, and arugula.
6
Bring to a boil.
7
Reduce the heat, cover, and simmer until the potatoes are very tender, about 15 minutes.
8
In batches, ladle the mixture into a blender or food processor and blend until smooth.
9
Return the soup to the saucepan and whisk in the cheese, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
10
Let the soup cool to room temperature, about 30 minutes.
11
Refrigerate for at least 1 hour until ready to serve.
12
Before serving, adjust the seasoning with salt and pepper, to taste.
13
For the croutons: Place an oven rack in the center of the oven.
14
Preheat the oven to 375 degrees F.
15
In a small bowl, toss together the bread, oil, and salt until coated.
16
Spread in a single layer on a small baking sheet.
17
Bake until golden, 10 to 12 minutes.
18
Cool for 10 minutes.
19
To serve: Ladle the soup into small bowls.
20
Garnish with croutons and cherry tomatoes.

632

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, 2 large or 4 small shallots, thinly sliced, 3/4 teaspoon kosher salt, plus extra for seasoning, 1/4 teaspoon freshly ground black pepper, plus extra for seasoning, and more.

Yes, Italian Vichyssoise falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Vichyssoise

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