Red Pepper Vichyssoise Recipe

Name: Red Pepper Vichyssoise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 4 medium red bell peppers; 2 cups leeks, thinly sliced; 2 tablespoons butter, melted; 4 1/2 cups chicken broth; 3 cups baking potatoes, peeled and thinly sliced; 1 cup whipping cream; 1/4 teaspoon salt; 1/8 teaspoon white pepper, ground; creme fraiche; chopped fresh chives

Servings: persons

4 medium red bell peppers
2 cups leeks, thinly sliced
2 tablespoons butter, melted
4 1/2 cups chicken broth
3 cups baking potatoes, peeled and thinly sliced
1 cup whipping cream
1/4 teaspoon salt
1/8 teaspoon white pepper, ground
creme fraiche
chopped fresh chives

1
Cut the peppers into thirds; remove seeds and membranes. Place the peppers in a large saucepan; add water to cover. Bring to a boil; reduce heat and simmer, uncovered for 6 minutes. Drain and let cool. This will make it easy to remove the skins of the peppers. Remove and discard the skin from the peppers. Place the peppers in a blender, and cover and process until smooth. Make sure you stop at least once to scrape down the sides of the blender. Cover and chill thoroughly.
2
Saute leeks in the butter in a Dutch oven over medium high heat, stirring constantly, until tender. Add broth and potato. Bring to a boil. Reduce heat, and simmer partially covered for 30 minutes or until the potato is tender.
3
Place half of the potato-leek mixture in the container of a blender; cover and process until smooth, stopping once to scrape down the sides. Repeat the procedure with the remaining potato mixure.
4
Stir in the whipping cream, salt, and pepper. Cover and chill thoroughly.
5
Combine the pepper mixture and the potato mixture. Stir well. To serve, ladle cold soup into individual bowls. Top each serving with a dollop of Creme Fraiche and garnish with chopped chives.

No nutrition data on file — estimate from the ingredient list.

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: 4 medium red bell peppers, 2 cups leeks, thinly sliced, 2 tablespoons butter, melted, 4 1/2 cups chicken broth, and more.

Yes, Red Pepper Vichyssoise falls under the Soups & Stews 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.

Red Pepper Vichyssoise

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