Vichyssoise of Red Pepper

Preparation info
  • Makes 4½ cups 1.1 l ) ;


    first-course servings
    • Difficulty


Appears in
Soup: A Way of Life

By Barbara Kafka

Published 1998

  • About

This is the most glorious color. While it can be sprinkled with snipped chives like an ordinary vichyssoise, consider the violet of chive blossoms. Hold the bottom of a chive blossom in one hand and pull out the individual flowers to sprinkle on the coral-colored soup.


  • 5 medium shallots, minced
  • ¾ pound (360 g) mashing potatoes, peeled and cut into 1-inch (2.3-cm) cubes


Place the shallots, potatoes, and stock in a small saucepan. Cover. Bring to a boil. Lower the heat. Simmer, covered, for 22 minutes, or until the potatoes are tender when pierced with the tip of a knife.

Combine in a bowl with the red pepper base, salt, and cream. Purée in 2- cup (