Visshi Swah (Sp) - a French soup. Because I can't spell it, I can't Goo

[patricia92243]

Google it. (Don't think I am even pronouncing it correctly - much less the spelling.)

Any other "tried and true" French recipes would be appreciated, but I was especially interested in the soup recipe.

[NashVegas]

1. vichyssoise

vishy - swahz

[wildeyed]

2. I have a recipe for sweet potato vichyssoise

that I am jonesing to make. Not traditional, or tried and true since I have never made it before. But it sounds great. Plus it is the type of thing you can make ahead for guests and not be hectic when they get there.

[niyad]

6. sweet potato version? could you be persuaded to share that recipe?

I LOVE anything to do with sweet potatoes, and in exchange, I would be willing to share my favourite "recipe" for bourbon sweet potatoes.

[wildeyed]

8. Sweet Potato Vichyssoise

From my Williams-Sonoma New Orleans cookbook.

4 c. chix stock
2-3 sweet potatoes, peeled and quartered
2 small leeks
white pepper
2 tsp grated fresh ginger
1/4 tsp cayenne
1/2 c heavy cream
salt
chives for garnish

Combine stock, sweet potatoes and leeks. simmer until tender, about 20 mins.

Let cool, combine with spices and puree. Let cool til lukewarm, then add cream and refrigerate 4 hours to 2 days.

Adjust seasoning, ladle into bowls and garnish with chives.


Haven't made it yet, but sounds simple and delicious, always good things.

[niyad]

7. I googled it, and found this version from emeril with lump crabmeat

SWEET POTATO AND LUMP CRABMEAT VICHYSSOISE (from emeril)
from Cooking Section, August 2002



Ingredients needed:

1/2 stick butter
3 cups peeled and sliced sweet potatoes
2 cups finely chopped green onions (use the white part for cooking and reserving the green part for garnish)
5 cups chicken stock
Salt and white pepper to taste
Cajun seasoning to taste
1 cup lump crabmeat, picked over for shells and cartilage
1 cup heavy cream

Heat the butter in a medium-size saucepan over medium heat. Add the sweet potatoes and green onions, cook, stirring, for two to three minutes. Add enough of the chicken stock just to cover the potatoes, and bring to a boil. Reduce the heat to medium-low, and simmer until the potatoes are tender, about 15 minutes.

Remove from the heat and pour the mixture into the bowl of a food processor. Puree the mixture, and then return it to the saucepan. Add the remaining chicken stock and simmer, stirring to blend. Season with salt, pepper, and Cajun seasoning. Cover and chill for about 3 hours.

To serve, add the crabmeat, heavy cream and garnish with the green onions.

Makes 6 to 8 servings

http://www.emerils.com/recipes/by_name/sweet_potato_and_lump_crabmeat_vichyssoise.html

[Puglover]

3. Leeks with some of the green part

potatoes....water...abit of salt...boil and then puree...add cream and chill..yummmm

[troubleinwinter]

4. I had a wonderful version at a great restaurant

served with a dollop of puree of cucumber & sour cream. So refreshing and delicate.

[GoneOffShore]

5. I posted a Potatoes Dauphinoise

recipe a couple of months back. And I've got a killer Tarte tatin recipe that you can have if you want it.

There's also Patricia Wells' Lamb shank dish that is phenomenal. Uses Port wine, "Quatre Epices" (4 spice equal parts of fresh ground allspice, cinnamon, nutmeg and cloves). Serve with the Dauphinoise and garlic confit.

Garlic confit -
Head of garlic separated but not peeled. Half to three quarters of a cup good olive oil, small sauce pan. Put the garlic in the pan, cover with the olive oil, put on simmer and let cook for 45 minutes or until you can pierce the garlic cloves easily. Drain (save the oil in the fridge for salads, or cooking) serve room tempurature. Squeeze the garlic out of the skins onto bread or just into your mouth.

Here's the link to the recipe for the spuds. It's halfway down the page.
http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x17902