BUTTERMILK WATERCRESS VICHYSSOISE

by Chef Scotty


RISE & SHINE  KAUT 43  OKC

6.21.16

So… this week marks one year I have been coming to Rise and Shine every Tuesday morning to cook for you, and to show how to use my In The Kitchen With Scotty sauces and spice blends. 

It’s been a BLAST (can you tell I’m a child of the 80’s?) hanging out with the Rise and Shine morning crew, and thanks for making me part of your Teach Me Something Tuesdays and Rise and Shine family!

 

Now, the very first In The Kitchen With Scotty segment was my chilled “Grilled Peach Gazpacho”. Since it’s hot as all get out here in Oklahoma, what better time to come up with a new version of a twist on a classic chilled soup than my version of the french Vichyssoise?! 

 

Don't forget to stop by the "SHOP" section of this website to purchase any In The Kitchen With Scotty handcrafted sauces and spice blends that you may need for this recipe. Happy Cooking, and thank-you for supporting my small business! -Scotty

 

 

Buttermilk Watercress Vichyssoise - Serves 6

Ingredients:

3 tablespoons unsalted butter

1 Bay leaf

1 leek (about 2 cups chopped), white and light-green parts only, cleaned, halved lengthwise and thinly sliced into half-moons

1 large white russet potato (about 2 cups), peeled and cut into 1-inch chunks 

3 1/2 cups chicken stock

2 cups roughly chopped fresh watercress

2 cups buttermilk

2 teaspoons or to taste In The Kitchen With Scotty “Cook’s Line” Seasoning

1/4 cup crème fraîche or sour cream

fresh watercress leaves and folded thinly sliced smoked salmon 

 

Make: 

  1. In a heavy bottom soup pot, begin melting your butter slowly. Add the washed and chopped leeks, and begin to slowly sweat in the pan. You do not want these to caramelize, just slowly cook until tender. 
  2. Add the potatoes, followed up with the chicken stock and Bay leaf. Bring to a low simmer and cook until the potatoes are fork tender. Discard the Bay leaf.
  3. Puree the soup (leeks, potato, and stock) in the pot with a hand blender, or transfer to a food processor and process until smooth. Add the fresh, rough chopped watercress and puree more. I like the watercress to be “speckled” throughout the soup instead of fully purred along with the soup. 
  4. Pour the soup into a mixing bowl and either place over another bowl filled with ice, or place in the fridge to cool down. If placing over a bowl of ice, mix the soup with a wire whisk to cool more quickly.
  5. When your soup has cooled add the buttermilk and crème fraîche or sour cream. Mix in completely. Taste for seasoning and adjust with Cook’s Line seasoning if needed. 
  6. Ladle the vichyssoise into chilled soup plates or bowls. Garnish with fresh watercress leaves and folded smoked salmon slices. Enjoy!