Kosher Vichyssoise

Green VichyssoiseThe Recipe

INGREDIENTS For Traditional White Vichyssoise

  • 5-6 leeks (should be inspected for insects)
  • 1/2 c. margarine (pareve)
  • 2 stalks celery, chopped
  • 1 large onion, chopped
  • 3-4 potatoes, peeled and cubed
  • 8 cups chicken stock(pareve) or bouillon (pareve)
  • Salt
  • Pepper


  • 1

    Cut the roots from leeks and discard tough outer leaves ( Should be inspected for insects)

  • 2

    Cut each leek in hald lengthwise

  • 3

    Rinse thoroughly with cold running water to remove grit

  • 4

    Slice leeks crosswise starting with the white end and using enough of the green part to make 5 cups

  • 5

    Melt margarine in a large soup pot over medium heat

  • 6

    Add leaks, celery, and onion; saute until tender and lightly browned

  • 7

    Add stock and potatoes

  • 8

    Bring mixture to a boil, reduce heat to low, and simmer, covered for 30 to 40 minutes or until potatoes are tender

  • 9

    Season to taste with salt and pepper

  • 10

    Transfer the soup in batches to the container of a blender or food processor; process until smooth

  • 11

    Return soup to pot and reheat


Pareve or dairy

This is a classic soup for the summer. You can add a twist to the classic by substituting zucchini  or spinach for potatoes. Instead of white it becomes green.

Spinach Vichyssoise a Twist to Potato

2 tablespoons olive oil

3 large all-purpose potatoes, peeled and chopped

1 large yellow onion, chopped

2 large leeks, cleaned and chopped

2 carrots, chopped

1 small Serrano pepper, deseeded and chopped (or other chili pepper)

5 cups vegetable stock

1 medium bunch spinach, wash, drained and coarsely chopped

salt and freshly ground black pepper to taste

1 cup coconut milk

Source: Ronnie Fein



Heat the olive oil in a soup pot. Add the potatoes, onion, leeks, carrots and Serrano pepper and cook them over medium heat for 5-6 minutes, stirring often, until the vegetables have softened. Add the stock. Bring the soup to a boil. Lower the heat, cover the pan and cook for about 15 minutes. Add the spinach, season to taste with salt and pepper, cover the pan and cook for another 10 minutes or until the potatoes are tender. Puree the soup in a blender or food processor and return the soup to the pan. Stir in the coconut milk and heat through. OR, refrigerate and serve chilled.

Makes 8 servings

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