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November 18 is National Vichyssoise Day!

nov 18

1. Celery Vichyssoise with Potatoes

Celery Vichyssoise with Potatoes

Ingredients:

1 medium leek, thinly sliced (about 1 cup)
1 tablespoon extra virgin olive oil
3/4 teaspoon sea salt
6 large ribs celery, 1/4 inch thin slices
3 cups stock
1/4 lb potatoes, medium dice
1/2 teaspoon lemon juice
Pinch of pepper
1 tablespoon parsley, chopped

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2. Anthony Bourdain’s Les Halles Vichyssoise

Anthony Bourdain's Les Halles Vichyssoise

Ingredients:

4 tablespoons butter
8 leeks, white part only, cleaned and thinly sliced
2 medium potatoes, cut into small cubes
2 cups chicken stock
2 cups heavy cream
4 fresh chives, finely chopped
1 pinch nutmeg
salt and fresh pepper

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3. Alton Brown’s Vichyssoise

Alton Brown's Vichyssoise

Ingredients:

3 tablespoons unsalted butter
4 leeks (about 1 1/2 inch in diameter)
Kosher Salt
14 ounces Yukon potatoes (3 or 4)
1 quart vegetable stock
1 cup buttermilk
1 cup heavy cream
1 teaspoon white pepper

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4. Vichyssoise with crunchy Garlic Chips

Vichyssoise with crunchy Garlic Chips

Ingredients:

potatoes, peeled and cut into cubes, 450g / 16 ounces
leek, sliced, 350g / 12.5 ounces
vegetable or chicken broth 1300ml
heavy cream 75ml
bay leaf 1
nutmeg, freshly grated
salt and pepper (black or white, as you prefer)
butter 1 tablespoon
olive oil for frying
garlic, thinly sliced, 4 cloves, for topping
chives, snipped, a small bunch, for topping

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5. Vegan Vichyssoise

Vegan Vichyssoise

Ingredients:

3 leeks
2 tablespoons dairy-free margarine (such as Earth Balance soy-free)
2 cups chopped potatoes
2 cups vegetable stock
1½ cups So Delicious Dairy Free Unsweetened Coconut Milk Beverage
¾ teaspoon salt
Pepper, to taste
Chives, for garnish

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