Pear, Potato And Leek Vichyssoise Recipe

Name: Pear, Potato And Leek Vichyssoise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; 1 large leek (or 2 small), white and pale green parts, sliced and thoroughly cleaned of sand/grit; 4 medium Yukon Gold potatoes (about 1 lb), cut into about 1'' dice (no need to peel); 2 ripe Bartlett pears, stems and cores removed, chopped about the same size as the potatoes; 1/3 cup dry white wine; 4 cups vegetable or chicken stock; 1 cup milk (lowfat is fine); 1/8 teaspoon freshly grated nutmeg; 2 tablespoons fresh dill, chopped; salt and pepper to taste

Servings: persons

3 tablespoons butter
1 large leek (or 2 small), white and pale green parts, sliced and thoroughly cleaned of sand/grit
4 medium Yukon Gold potatoes (about 1 lb), cut into about 1'' dice (no need to peel)
2 ripe Bartlett pears, stems and cores removed, chopped about the same size as the potatoes
1/3 cup dry white wine
4 cups vegetable or chicken stock
1 cup milk (lowfat is fine)
1/8 teaspoon freshly grated nutmeg
2 tablespoons fresh dill, chopped
salt and pepper to taste

1
Melt the butter in a heavy bottomed soup pot with a lid or Dutch oven over medium heat. Cook the leeks with a bit of salt to sweat them until soft and translucent, about 5 minutes.
2
Add the potatoes and coat in the butter, cooking for another 2 - 3 minutes. Add the pears and cook for an additional 2 minutes.
3
Deglaze the pot with the white wine, scraping up any brown bits on the bottom. Cook for a minute or so until the pot is nearly dry again, then add the stock. Bring to a boil then reduce to a simmer and cook, covered, for 20 minutes, until the potatoes are fork-tender.
4
Turn the heat to low and add in the milk, stirring to combine and just heat through for another minute. Stir in the dill and nutmeg. Transfer the soup to a blender (in batches if needed) and puree until very smooth. Return to the pot, add salt and pepper to taste, and reheat over medium-low, or bring to room temperature or chill depending on how you'd like to serve. You can garnish with scallion greens or more dill or sour cream, if you please, and enjoy!

609

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 10 ingredients. The key ingredients include: 3 tablespoons butter, 1 large leek (or 2 small), white and pale green parts, sliced and thoroughly cleaned of sand/grit, 4 medium Yukon Gold potatoes (about 1 lb), cut into about 1'' dice (no need to peel), 2 ripe Bartlett pears, stems and cores removed, chopped about the same size as the potatoes, and more.

Yes, Pear, Potato And Leek 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.

Pear, Potato And Leek Vichyssoise

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