Very "Vichyssoise" Potato Leek Soup + Fastest French Croutons + Creamy Dreamy Iced Apple Cider
Very "Vichyssoise" Potato Leek Soup
Potato and leek soup has been a staple in France since the 1800s. Early in the 1900s, a French chef working in New York City invented "vichyssoise" (VEE-shee-swaz), a chilled version of the soup, perfect for warm summer days.
While making their version of vichyssoise, kids will learn about leeks, which look similar to a green onion but are much larger and thicker with a milder flavor.
They can also make their own bread dough for baked Fastest French Croutons to adorn their soup with added texture and flavor!
Happy & Healthy Cooking,
Shopping List
- FRESH
- 2 to 3 large leeks
- 2 large russet potatoes
- 4 T chopped fresh chives or parsley, optional
- DAIRY AND EGGS
- 5 1/2 T butter **(see allergy subs below)**
- 1/2 C heavy cream **(see allergy subs below)**
- 1 egg **(see allergy subs below)**
- PANTRY
- 4 C vegetable stock OR 4 C water with 4 vegetable bouillon cubes **
- 1 T active dry yeast
- 2 T granulated sugar
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 3/4 C all-purpose flour **(see allergy subs below)**
- 1/2 C grated Parmesan cheese **(see allergy subs below)**
- 3 C apple juice
- 1 tsp cinnamon, pumpkin pie spice, or a combination
- 2 T honey
- 1/2 tsp pure vanilla extract **(see allergy subs below)**
- HAVE ON HAND
- 1/4 C warm water
- cooking spray or oil to grease pan
- 2 to 4 C ice
Fun-Da-Mentals Kitchen Skills
- bake :
to cook food with dry heat, as in an oven.
- blend :
to stir together two or more ingredients until just combined; blending is a gentler process than mixing.
- chop :
to cut something into small, rough pieces using a blade.
- garnish :
to decorate a dish or plate of food to enhance its flavor or appearance, using things like parsley, fruit slices, or edible flowers.
- knife skills :
Bear Claw (growl), Pinch, Plank, and Bridge (look out for trolls).
- measure :
to calculate the specific amount of an ingredient required using a measuring tool (like measuring cups or spoons).
- rest (dough) :
to let bread or pastry dough relax, allowing the dough to absorb more liquid and become more pliable before shaping it.
- sauté :
to cook or brown food in a pan containing a small quantity of butter, oil, or other fat.
- season :
to add flavor to food with spices, herbs, and salt.
- shape :
to form food into a specific shape by hand or with a cutting tool—examples are cutting cookie dough into shapes with cookie cutters, forming bread dough into a roll or crescent shape, and rolling ground meat into a meatball.
- simmer :
to cook a food gently, usually in a liquid, until softened.
- stir :
to mix together two or more ingredients with a spoon or spatula, usually in a circle pattern, or figure eight, or in whatever direction you like!
Equipment Checklist
- Large saucepan or pot + lid
- Cutting board
- Kid-safe knife
- Measuring cups
- Blender (immersion or regular)
- Ladle
- Pitcher
- Measuring spoons
- Wooden spoon
- Oven
- Baking sheet or mini-muffin pan
- Mixing bowls
Ingredients
Very "Vichyssoise" Potato Leek Soup
- 3 T butter **(for DAIRY ALLERGY sub dairy-free/nut-free butter, like Earth Balance brand OR olive oil)**
- 2 to 3 large leeks
- 2 large russet potatoes **(for NIGHTSHADE ALLERGY sub 2 sweet potatoes or yams)**
- 4 C vegetable stock OR 4 C water with 4 vegetable bouillon cubes **
- 2 T chopped fresh chives or parsley, optional
- 1/4 C heavy cream **(for DAIRY ALLERGY sub dairy-free/nut-free heavy cream or milk)**
- salt and ground black pepper to taste
Fastest French Croutons
- 1/4 C warm water
- 2 1/2 T butter, at room temperature **(for DAIRY ALLERGY sub dairy-free/nut-free butter, like Earth Balance brand OR olive oil)**
- 1 T active dry yeast
- 2 T granulated sugar
- 1/2 tsp salt
- 1 egg **(for EGG ALLERGY sub 1 1/2 T vegetable oil + 1 1/2 T water + 1 tsp baking powder)**
- 1 3/4 C all-purpose flour **(for GLUTEN ALLERGY sub gluten-free/nut-free all-purpose flour)**
- 1/2 C grated Parmesan cheese **(for DAIRY ALLERGY sub 2 T nutritional yeast)**
- 2 T chopped fresh chives or parsley, optional
- cooking spray or oil to grease pan
Creamy Dreamy Iced Apple Cider
- 3 C apple juice, at room temperature
- 1 tsp cinnamon, pumpkin pie spice, or a combination
- 2 T honey, sugar, or maple syrup
- 1/2 tsp pure vanilla extract **(for GLUTEN ALLERGY use certified gluten-free pure vanilla extract, not imitation vanilla flavor—check label)**
- 1/4 C heavy cream **(for DAIRY ALLERGY sub dairy-free/nut-free heavy cream or milk)**
- 2 to 4 C ice
Food Allergen Substitutions
Very "Vichyssoise" Potato Leek Soup
- Dairy: Substitute dairy-free/nut-free butter, like Earth Balance brand OR olive oil. Substitute dairy-free/nut-free heavy cream or milk for heavy cream.
- Nightshade: Substitute 2 sweet potatoes or yams for russet potatoes.
- Gluten/Soy/Nightshade: For vegetable stock or water + bouillon cubes, check labels for possible allergens, like gluten, soy, or nightshade—if necessary, use water only.
Fastest French Croutons
- Dairy: Substitute dairy-free/nut-free butter, like Earth Balance brand OR olive oil. For 1/2 C grated Parmesan cheese, substitute 2 T nutritional yeast.
- Egg: For 1 egg, substitute 1 1/2 T vegetable oil + 1 1/2 T water + 1 tsp baking powder.
- Gluten/Wheat: Substitute gluten-free/nut-free all-purpose flour.
Creamy Dreamy Iced Apple Cider
- Gluten/Wheat: Use certified gluten-free pure vanilla extract, not imitation vanilla flavor.
- Dairy: Substitute dairy-free/nut-free heavy cream or milk for heavy cream.
Instructions
Very "Vichyssoise" Potato Leek Soup
intro
"Vichyssoise" (VEE-shee-swaz) sounds French and is based on a classic French potato and leek soup; however, French chef Louis Félix Diat, invented this chilled version of potato leek soup while working at the Ritz-Carlton Hotel in New York City in the early 1900s. He named it after the spa town of Vichy, France, near his hometown.
superstar food spotlight
Leeks are vegetables and are related to onions. Most of the leek grows underground. Looking at a leek, which part do you think grows under the soil, and which part sticks out? The roots and white and pale green parts of the leek are in the ground. The dark leaves stick out above the ground and are in the sunlight, gathering energy for the plant to grow. Because leeks grow underground, sand and soil may need to be rinsed out before eating them.
rinse + slice
Have your kids slice 2 to 3 large leeks in half lengthwise and then rinse the cut leeks under running water, pulling apart the green layers to remove any sand or soil that is tucked inside. Rinse them thoroughly! Next, they can finely chop only the white and pale green parts of the leek. The dark green leaves are tough and bitter, while the white and pale green parts are delicate and sweet. You should have about 3 1/2 to 4 1/2 cups of thinly sliced leeks when finished.
wash + chop
Time to chop up the potatoes! Adults wash and then cut the 2 russet potatoes, skins and all, into equal pieces and give one to each child. The smaller your kids can finely chop their potato, the faster the soup will cook!
melt + sauté
Melt 3 tablespoons butter in a large saucepan over medium heat. Add the sliced leeks and stir to coat with butter. Cover your saucepan and cook until the leeks are tender, stirring often, about 4 to 6 minutes. Then, add the potatoes and continue to cook, covered, for another 4 to 6 minutes until potatoes begin to soften but not brown.
add + simmer
Add 4 cups vegetable stock and bring to a boil. Then reduce heat, cover, and simmer until vegetables are very tender, about 10 minutes and up to 30 minutes.
blend + season
Remove the soup from heat and either use an immersion blender to blend your soup directly in your saucepan or carefully pour it into a blender, in batches, and blend until smooth. Count to 5 in French while blending: 1 un (uhn), 2 deux (deuh), 3 trois (twah), 4 quatre (KAH-truh), 5 cinq (sank).
season
Return the soup to the saucepan if you used a blender. Thin it with water if it is too thick and season with salt and pepper to taste.
add + whisk + garnish
Add 1/4 cup of heavy cream to the soup and return to a simmer, whisking until cream is incorporated. Ladle into bowls to serve and garnish with freshly chopped chives or parsley and Fastest French Croutons if desired. Délicieuse!
Fastest French Croutons
intro
A crouton is a seasoned fried or toasted bread cube added to salads and soups for texture. The word comes from the French "croûton," which can also mean "crust."
combine + rest
In a medium mixing bowl, have kids measure and combine 1/4 cup warm water, 2 1/2 tablespoons room temperature butter, 1 tablespoon active dry yeast, and 2 tablespoons sugar. Allow the mixture to rest for 8 to 10 minutes, while the yeast wakes up!
scrumptious science
Even though yeast looks like large grains of sand, it is actually a living organism. Yeast is a label broadly used to describe about 1,500 different kinds of fungi. This means that yeast makes up about one percent of the fungus you would come across in the world. The type we are using today is called active dry yeast. It means that the yeast is alive but sleeping in its container. To "wake up" the yeast, you will need to feed it its favorite breakfast: sugar! Once the yeast begins eating the sugar, it creates a byproduct: carbon dioxide. (I like to think of the yeast as burping little, itty bitty burps from eating the sugar too fast!) This carbon dioxide will later be trapped inside the crouton dough you are creating in this recipe, which is super important for making a light texture.
crack + whisk + add
Crack 1 egg and whisk into the yeast mixture. If using, add 1/2 cup grated Parmesan cheese and 2 tablespoons chopped fresh chives or parsley.
preheat + mix + count
Preheat your oven to 400 F. Measure and mix together 1 3/4 cups flour and 1/2 teaspoon salt in a small mixing bowl. Add the flour mixture 1/2 cup at a time to the wet ingredients and mix well until a dough is formed. Count to 5 in French while mixing: 1 un (uhn), 2 deux (deuh), 3 trois (twah), 4 quatre (KAH-truh), 5 cinq (sank).
shape + rest
Kids can shape the dough into 12 to 18 small balls and let them rest for at least 5 and up to 20 minutes—the longer the dough rests, the more it will rise!
bake + serve
Place the dough balls on a greased baking sheet or mini-muffin pan and bake for 15 minutes or until the tops are just golden brown. Serve with salad or soup, like Very "Vichyssoise" Potato Leek Soup!
Creamy Dreamy Iced Apple Cider
measure + stir
Measure 3 cups apple juice, 1 teaspoon cinnamon, 2 tablespoons honey, 1/2 teaspoon vanilla extract, 1/4 cup heavy cream, and 2 to 4 cups ice into a pitcher. Stir well and enjoy! If you heat the apple juice mixture up, it can also be served warm on cold days!
Hi! I'm a Leek!
"My name sounds like I might ooze out or spill the beans, but I'm a vegetable (and spelled differently than "leak")! I look a bit like a green onion, and I'm in the same family but much larger and thicker and have a mild onion taste. So, for all those who aren't fans of the onion's strong flavor, leeks are perfect for you!"
History & Etymology
- Ancient Greeks and Romans grew and ate leeks. The first-century Roman cookbook, Apicius, included four recipes with leeks.
- There are archaeological samples of dried leeks as well as drawings and wall carvings of leeks from ancient Egypt. Hippocrates, the ancient Greek physician, prescribed the leek as a cure for nosebleeds.
- The leek became a national emblem of Wales after soldiers in the 7th century wore pieces of leeks in their helmets to distinguish themselves from their Saxon enemies.
- Leeks are native to the eastern Mediterranean region and the Middle East.
- Indonesia produces the most leeks worldwide.
- The word "leek" comes from the Old English word "lēac," which is of Germanic origin.
Anatomy
- Leeks are cultivated vegetables and members of the Allium genus, which includes chives, garlic, onions, scallions, and shallots.
- A leek has three main sections: the root, the stem, and flat, thick, blue-green leaves. The edible stem is actually a tightly layered cylindrical bundle of leaf sheaths.
- Leeks are grown in loose soil with good drainage, often in the same regions as onions. Summer leeks are harvested in the season they are planted and are generally smaller and milder than overwintering leeks, which are harvested in the spring after the previous year's sowing. Leeks can tolerate colder conditions. They are one of the easiest plants to grow in your home garden!
How to Pick, Buy, & Eat
- Leeks are ready to pick when the stem is firm and white, at least one inch wide and three inches long. Some smaller varieties may be ready when the stem is one-half to three-quarter inch wide.
- When buying leeks from the grocery store's produce section, choose ones that are straight with firm, white stems, no soft or brown spots, and green leaves that are not yellow or wilted.
- Some care has to be used when preparing to cook a leek, as sand and soil are often found between the layers. To ensure it is all washed away, cut off the base of the stem and the long green leaves, leaving just the white stem. Then, cut the stem lengthwise into two long halves using a knife. Wash these halves under a running tap to loosen the grit, checking that none is left between the layers.
- Leeks can be used instead of onions when a milder onion taste is desired. They work well in salads, soups, and stews. "Cock-a-leekie" soup is a Scottish soup consisting of chicken, leeks, chicken stock, a thickener like rice, barley, or oats, and sometimes prunes. "Vichyssoise" is a chilled leek, potato, onion, and cream soup created by a French chef working in New York City.
- Leeks are popular in Turkish cuisine, like their "zeytinyağlı pırasa," a dish of thickly sliced leeks and other vegetables braised in olive oil with spices like cumin and pepper. The Swiss canton of Vaud has a leek dish called "papet vaudois," a dish of leeks and potatoes cooked in stock and white wine. Sausages are added to the top of the vegetables during the last part of cooking, and sometimes cream is added before serving.
Nutrition
- Leeks are a low-calorie food with negligible fat. They are a good source of vitamin K and manganese and a moderate source of vitamins B6 and C, folate, and iron.
- Leeks are rich in flavonoids, antioxidants that may have anti-inflammatory properties. Studies have indicated that members of the Allium family may help repair damaged DNA and contribute to lower cancer risk.
- Leeks also contain two carotenoids, lutein and zeaxanthin, substances known to protect the eyes.
History of Vichyssoise (Potato Leek Soup)!
- "Vichyssoise" (VEE-shee-swaz) is a chilled soup of cooked and puréed leeks, potatoes, onions, and light cream or milk. Cold heavy cream and chives are added before serving.
- The soup's name sounds French and is based on a traditional French potato and leek soup. However, French chef Louis Félix Diat invented this chilled version of potato leek soup while working at the Ritz-Carlton Hotel in New York City in the early 1900s. He named it after the spa town of Vichy, France, near his hometown.
- In the days before air conditioning, the chef was constantly on the lookout for dishes that would cool his customers down in the hot weather. He remembered the simple hot leek and potato soup his mother had made when he was a boy in France and how his family had cooled the soup by adding milk. So he prepared the same cold soup and called it "cream vichyssoise."
Let's Learn About France!
- Bonjour (hello)! Bienvenue en (welcome to) France and the spectacular Eiffel Tower in Paris, the Mona Lisa, painted by Leonardo da Vinci, and ancient Roman ruins in the Provence region.
- France is a European country, and its official name is the French Republic. The capital city is Paris, which also has the most people.
- France's land area is 248,573 square miles. That is almost the size of the US state of Texas! The number of people in France is 67,874,000, about 43 percent more than in Texas.
- The official and national language is French, which is also the official language in 12 other countries, and a co-official language in 16 countries, including Canada.
- France's government consists of a president, a prime minister, and a parliament and is divided into regions and departments rather than states and counties.
- The French have a well-known motto, "Liberty, Equality, Fraternity."
- In addition to the Eiffel Tower, France is known for the Louvre, the most visited art museum worldwide (the Mona Lisa resides there), the Notre-Dame Cathedral, and the French Riviera (Côte d'Azur) in southeastern France on the Mediterranean coast.
- France is famous for the "beaux-arts" (fine arts). Paris is still home to many artists and great painters, artisans, and sculptors. Great literature came from French authors, such as Victor Hugo's novels Les Misérables and The Hunchback of Notre Dame.
- Paris has two popular nicknames. The most common is "The City of Light" (La Ville Lumière), which came about because Paris was the first European city to implement street lighting in 1860, lighting up the city with 56,000 gas street lamps. The second is "The City of Love," (La Ville de L'amour). This name is probably due to Paris being considered one of the most romantic cities in the world and the high number of marriage proposals at the Eiffel Tower!
- French cuisine is known for its freshness and high quality. Many of the world's greatest pastries originated in France, such as the croissant, eclair, and macaron!
- Other French foods are escargot (snails!), baguette (bread), ratatouille (roasted tomato, zucchini, and eggplant—remember the movie?!), and crepes (very thin pancakes).
What's It Like to Be a Kid in France?
- Most kids start school (preschool) at around age three. Depending on the area and the school, students go to school 4 to 5 days a week. They often get a 1½-hour lunch break, and some kids go home for lunch.
- Dinner is served at 7:30 pm or later, so afternoon snacks are essential. "Le goûter" (goo-tay), or afternoon tea, often includes a "tartine," a slice of bread topped with something sweet or savory (like cheese, butter and jam, or Nutella). Other popular snacks are yogurt, fromage blanc (white cheese), and fruit.
- Popular sports for kids are soccer, bicycling, and tennis.
- There are several parks in France, in and around Paris. Napoleon III even designed one of them, the Bois de Boulogne, where you can find beautiful gardens, lakes, a zoo, an amusement park, and two horse racing tracks. In addition, kids can go on pony rides, play mini-golf, and race remote control boats at many public parks.
- Of course, kids can also go to the most popular theme park in Europe, Disneyland Paris, which opened in 1992. While there, kids can go on a ride unique to Disneyland Paris: Ratatouille: The Adventure!
THYME for a Laugh
Which vegetables should you never take on a boat?
Leeks!
THYME for a Laugh
What do you say to an angry potato?
Anything, just butter him up first.
THYME for a Laugh
What’s an atom’s favorite salad topping?
Croutons!
Lettuce Joke Around
What did the yeast say to the bag of flour?
Come on, we knead to be serious!
The Yolk's On You
I was going to take a class to learn how to make apple juice.
But it got canceled due to a pressing issue.
The Yolk's On You
What did the yeast confess to the bag of flour?
I loaf you dough much!
The Yolk's On You
What are Sticky Fingers Cooking students called?
Souperstars!
That's Berry Funny
What vegetable requires a plumber?
A leek!
Lettuce Joke Around
If protons have a positive charge, and electrons have a negative charge, …
… how much should we charge for croutons?!
