Reviews (1) Add Rating & Review 5 Ratings 5 star values: 1 4 star values: 2 3 star values: 2 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: 5 stars 04/04/2013 Excellent recipe! I prefer this to the French recipe I've always used with heavy cream. The potato makes it as thick as cream would, and buttermilk gives it a lovely taste & texture. I made the base recipe and put in the fridge to give me options: on Saturday I heated it up with heavy cream for a friend who preferred hot soup, and it was delicious; also take it to work with a jar of buttermilk to add just before eating (cold) and EVERYONE loves it! [NB: Do not use buttermilk in hot soup!]
Back to Buttermilk Vichyssoise with Watercress All Reviews for Buttermilk Vichyssoise with Watercress - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Buttermilk Vichyssoise with Watercress Credit: Anna Williams Recipe Summary Servings: 6
Ingredients Ingredient Checklist 3 tablespoons unsalted butter 4 leeks, white and light-green parts only, halved lengthwise then thinly sliced into half-moons, washed well and drained 3 large white potatoes, peeled and cut into 1-inch pieces 4 1/2 cups homemade or low-sodium canned chicken stock 3 cups cleaned watercress leaves, loosely packed Coarse salt and freshly ground white pepper 2 cups buttermilk (or 1 cup buttermilk and 1 cup half-and-half)
Gallery Buttermilk Vichyssoise with Watercress Credit: Anna Williams
Recipe Summary Servings: 6
Gallery
Buttermilk Vichyssoise with Watercress Credit: Anna Williams
Buttermilk Vichyssoise with Watercress
Credit: Anna Williams
Buttermilk Vichyssoise with Watercress
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 3 tablespoons unsalted butter 4 leeks, white and light-green parts only, halved lengthwise then thinly sliced into half-moons, washed well and drained 3 large white potatoes, peeled and cut into 1-inch pieces 4 1/2 cups homemade or low-sodium canned chicken stock 3 cups cleaned watercress leaves, loosely packed Coarse salt and freshly ground white pepper 2 cups buttermilk (or 1 cup buttermilk and 1 cup half-and-half)
Directions
Melt butter in a stockpot over medium-low heat. Add leeks, and cook, covered, until tender, about 15 minutes.
Add potatoes, stock, and 2 cups water. Bring to a boil; simmer until potatoes are tender, about 20 minutes. Cool completely; stir in 2 cups watercress.
Working in batches, puree soup in a blender until smooth. Transfer pureed soup to a large bowl. Season with salt and white pepper. Stir in half-and-half, if using; chill at least 1 hour. Add buttermilk just before serving. Adjust seasoning as needed. If necessary, thin the soup with a bit more chicken stock or water to achieve desired consistency. Garnish with remaining cup watercress leaves.
Reviews (1)
Add Rating & Review 5 Ratings 5 star values: 1 4 star values: 2 3 star values: 2 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 5 stars 04/04/2013 Excellent recipe! I prefer this to the French recipe I've always used with heavy cream. The potato makes it as thick as cream would, and buttermilk gives it a lovely taste & texture. I made the base recipe and put in the fridge to give me options: on Saturday I heated it up with heavy cream for a friend who preferred hot soup, and it was delicious; also take it to work with a jar of buttermilk to add just before eating (cold) and EVERYONE loves it! [NB: Do not use buttermilk in hot soup!]
Reviews (1)
Add Rating & Review 5 Ratings 5 star values: 1 4 star values: 2 3 star values: 2 2 star values: 0 1 star values: 0
Add Rating & Review
5 Ratings 5 star values: 1 4 star values: 2 3 star values: 2 2 star values: 0 1 star values: 0
5 Ratings 5 star values: 1 4 star values: 2 3 star values: 2 2 star values: 0 1 star values: 0
5 Ratings 5 star values: 1 4 star values: 2 3 star values: 2 2 star values: 0 1 star values: 0
5 star values: 1 4 star values: 2 3 star values: 2 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 5 stars 04/04/2013 Excellent recipe! I prefer this to the French recipe I've always used with heavy cream. The potato makes it as thick as cream would, and buttermilk gives it a lovely taste & texture. I made the base recipe and put in the fridge to give me options: on Saturday I heated it up with heavy cream for a friend who preferred hot soup, and it was delicious; also take it to work with a jar of buttermilk to add just before eating (cold) and EVERYONE loves it! [NB: Do not use buttermilk in hot soup!]Martha Stewart Member
Rating: 5 stars 04/04/2013
Excellent recipe! I prefer this to the French recipe I’ve always used with heavy cream. The potato makes it as thick as cream would, and buttermilk gives it a lovely taste & texture. I made the base recipe and put in the fridge to give me options: on Saturday I heated it up with heavy cream for a friend who preferred hot soup, and it was delicious; also take it to work with a jar of buttermilk to add just before eating (cold) and EVERYONE loves it! [NB: Do not use buttermilk in hot soup!]
Rating: 5 stars
All Reviews for Buttermilk Vichyssoise with Watercress
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Buttermilk Vichyssoise with Watercress
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
