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Vichyssoise with onions

w
wdames Jan 7, 2009 06:45 AM

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.

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  1. lupaglupa RE: wdames Jan 7, 2009 07:16 AM

    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. alkapal RE: wdames Jan 10, 2009 04:32 AM

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

      6 Replies
      1. re: alkapal
        w
        wdames RE: alkapal Jan 11, 2009 05:05 AM

        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: wdames
          hotoynoodle RE: wdames Jan 11, 2009 06:16 AM

          mmmmmm.... bacon. :)

          1. re: hotoynoodle
            hill food RE: hotoynoodle Jan 11, 2009 09:58 AM

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

            1. re: hill food
              w
              wdames RE: hill food Jan 12, 2009 05:01 AM

              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
                hill food RE: wdames Jan 12, 2009 11:30 AM

                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
                  hill food RE: hill food Jan 12, 2009 10:42 PM

                  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. m
        masha RE: wdames Jan 11, 2009 10:35 AM

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

        1. f
          freelancer77 RE: wdames Jun 24, 2010 01:25 PM

          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
            hill food RE: freelancer77 Jun 24, 2010 07:27 PM

            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
              hotoynoodle RE: freelancer77 Jul 3, 2010 07:30 AM

              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. prunefeet RE: wdames Jun 27, 2010 11:49 AM

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

              1 Reply
              1. re: prunefeet
                hill food RE: prunefeet Jul 2, 2010 04:45 PM

                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".

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