Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Jan 7, 2009 06:45 AM

Vichyssoise with onions

I have always made vichyssoise with leeks but is their much of a flavor difference with onions. We are having a dinner party tomorrow and I don't want my dinner guests to be the recipents of a failed experiment.

  1. Click to Upload a photo (10 MB limit)
  1. Leeks are much milder so the flavor they impart is subtle. I think if you use onions the onion flavor will dominate the soup.

    1. how did it go? did you use onions or leeks?

      6 Replies
      1. re: alkapal

        I decided to use the leeks which are milder than the onions. My quests loved it. Incredably fresh but for me just a little bland. It really is better cold than warm. I might try adding some bacon next time.

          1. re: hotoynoodle

            I took the bacon route this summer - def. will do again, or maybe prosciutto/serrano.

            1. re: hill food

              The serrano sounds interesting with the prosciutto Did you use any seeds or veins. I liked the soup but thought it needed something. Also I am not looking for a cold Irish potato soup.

              1. re: wdames

                haven't tried prosciutto or serrano yet, but I love them and sounds like it would be good, although the flavor of either may get overwhelmed.

                1. re: hill food

                  veins and seeds? - oh maybe you thought I meant the pepper - I was referring to the drier, saltier Spanish cured ham, I prob. misspelled it.

                  but a kick of heat could be good.

                  I made a jalapeno infused borscht once, to mixed reviews. ahem.

      2. For future reference, we generally do use onions rather than leeks in vichyssoise. Just cut back a bit on the amount. Tastes fine.

        1. So I've got a slightly off-the-topic question related to vichyssoise: I love eating vichyssoise, but I dislike making it. I find it very wasteful, because you have to cut off so much of the green portions of the leeks (and the only leeks I've found at the market have a lot of dark green). Can you do anything with the cut-off tops, beyond making stock? Is it worth saving them or freezing them? I'm loathe to throw them away...

          2 Replies
          1. re: freelancer77

            good question, I dunno, use them in place of others one might wrap things in before grilling/roasting? like banana leaves or corn husks?

            1. re: freelancer77

              two issues with the green part of the leeks. very stringy and take much longer to break down vs. the white part and this sort of soup is supposed to be white. traditionalist cooks would even use white pepper instead of black.

              i almost always use the green parts of scallions though.

            2. I always make it with a combination of leeks and onion. Mostly leek though.

              1 Reply
              1. re: prunefeet

                did it last night with scallions green top and all. started with a rendered bacon fat base (currently staying with the folks, they gone back to the dark side now that they have statins) added a little rosemary, garlic and summer savory for flavor, pretty damn happy with the result - will try it properly tomorrow after it "melds".