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Posted on Mon, Jul 11, 2011 : 10:04 a.m.

Fresh Herb Vichyssoise with Shrimp is thickened with potatoes, not fat

By Peggy Lampman


(Reduced Fat) Vichyssoise with Fresh Herbs and Shrimp

Peggy Lampman | Contributor

Peggy Lampman's Monday dinnerFeed

Mercy, it's hot. I woke up in the wee hours of the morning to water and tend to my garden. When my herb garden needs pinching back and clipping, this is a favorite recipe because it uses lots of fresh herbs.


I veered from classic vichyssoise by not using cream and butter, but the thick and silky potatoes in this herbaceous stock make for sweet summer comfort food. (See this blog for a classic vichyssoise.)

Fresh Herb Vichyssoise with Shrimp

Yield: 10-12 cups
Active Time: 45 minutes
Chill Time: 12-24 hours


2-3 leeks, white and light green parts only, washed thoroughly and thinly sliced (approximately 6 cups)
2 tablespoons extra virgin olive oil
2-3 medium-sized russet potatoes (approx. 1 1/4 pounds), peeled and sliced
4 cups chicken or vegetable stock
4 packed cups fresh herbs such as dill, chives and basil, stems removed and coarsely chopped*
1 cup whole milk
White pepper
1 pound medium shrimp, cooked

* More intense herbs such as rosemary, thyme and sage, should be used in moderation as they could overpower the soup.


1. Saute leeks in oil over low heat with a pinch of kosher salt 4-5 minutes, or until tender and wilted.

2. Add stock and potatoes. Bring to a boil, then reduce to a simmer. Simmer about 20 minutes or until potatoes are very tender.

3. In a food processor, puree potatoes, leeks, stock and herbs until creamy. Stir milk into soup. Season to taste with kosher salt and white pepper.

4. Refrigerate 12-24 hours. When ready to eat, stir in shrimp and serve.

Looking for a specific recipe? Click here for dinnerFeed's recipe search engine; type the recipe or ingredient into the search box. I am a real-time food writer and photographer posting daily feeds on my website and in the Food & Drink section of You may also e-mail me at


Ann English

Tue, Jul 26, 2011 : 11:30 p.m.

I would expect a writer's own photos of a dish to show tailless shrimp (yes, you did that), something often not done in cookbooks; they must think the tails left on shrimp makes the shrimp more appealing to the eye.

Ann English

Tue, Jul 26, 2011 : 11:25 p.m.

You would probably classify cilantro as a "more intense herb" too; I can smell it in a dish much more easily than watercress. Both fresh.

Peggy Lampman

Tue, Jul 12, 2011 : 1:13 p.m.

Hi Urban! Thanks for the comment - it is delish! I took the photo and take all of the photos you'll see on my blog. Part of my whole "real time verity" schtick. But If a "real time" photo is bad, say, of carrots...and I have a better photo of carrots from the week prior, I'll defer to the prior pic , but they are - indeed - my own. P.S. Love your sombrero!

Urban Sombrero

Fri, Jul 15, 2011 : 4:23 a.m.

P.S. It's not "my" sombrero. It's actually Elaine from Seinfeld. That's where the whole, "Urban Sombrero" thing comes from. Not sure if you knew that or not..... (My "Real" name is Melissa. :) )

Urban Sombrero

Fri, Jul 15, 2011 : 4:20 a.m.

Awesome. Well, you take good pics.....that make me drool. Keep it up. I love your recipes!

Urban Sombrero

Tue, Jul 12, 2011 : 3:12 a.m.

Sounds delicious. And, that picture is gorgeous. Stupid question---did you take that picture or is it a stock photo? Just curious. Your recipes always make me hungry.