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  • Jefferson Adams
    Jefferson Adams

    Delicious Vichyssoise (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Vichyssoise is one of the Grand Dames of chilled cuisine, and one of the tastiest, most satisfying of all cold soups. This version marries puréed leeks, onions, potatoes, cream, and chicken stock  to create a thick, delicious soup that is certain to please.

    The finished vichyssoise. Photo: CC-stu_spivakIngredients:
    3 leeks sliced thin
    3 cups chicken broth
    1/4 cup heavy whipping cream
    1 large onion, sliced
    1 cup potatoes, peeled and thinly sliced
    1 tablespoon butter
    1/4 teaspoon dried thyme
    1/2 teaspoon dried marjoram
    1/2 teaspoon salt
    1/2 teaspoon pepper
    1 bay leaf

    Directions:
    Melt butter in a large stock pot over low heat.

    Add leeks and onion, cover, and gently sweat until soft, about 8-10 minutes. Do NOT let them brown.

    When leeks and onions are soft, add potatoes, salt, pepper, thyme, marjoram, bay leaf and stir well.

    Cover and simmer for more 10 minutes.

    Add chicken stock and bring to a boil, lower heat and simmer gently for 30 minutes.

    Pureé soup in blender or food processor and chill.

    When soup is cool and ready to serve, blend in the chilled whipping cream.

    Serve cold in chilled bowls.


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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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