Breadfruit Vichyssoise

Elevate your soup game with this Breadfruit Vichyssoise, a tropical twist on the classic French-inspired chilled soup. Swap traditional potatoes for creamy breadfruit, which adds a subtle sweetness and silky texture to this luscious dish. Leeks, russet potato, and a touch of heavy cream come together with vegetable or chicken stock to create a harmoniously rich and satisfying flavor profile. Pureed to perfection and served chilled, this refreshing soup is ideal for warm summer days or gourmet dinner parties. Garnished with a sprinkle of fresh chives, Breadfruit Vichyssoise is a delightful fusion of elegance and exotic flavors, offering an unforgettable culinary experience. Perfect for those seeking innovative breadfruit recipes or looking to explore unique ways to enjoy vichyssoise!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 medium (about 2-3 pounds) Breadfruit
• 2 large Leeks (white and light green parts only)
• 1 large Russet potato
• 2 tablespoons Unsalted butter
• 1 tablespoon Olive oil
• 4 cups Chicken stock (or vegetable stock for vegetarian version)
• 1 cup Heavy cream
• 1 teaspoon (or to taste) Salt
• 0.5 teaspoon White pepper
• 2 tablespoons, finely chopped Chives (optional, for garnish)

Directions

Step 1

Prepare the breadfruit by peeling it, removing the core, and cutting the flesh into 1-inch cubes. Set aside.

Step 2

Clean the leeks thoroughly by cutting them in half lengthwise and rinsing under cold water to remove any grit. Slice the leeks into thin rounds.

Step 3

Peel and dice the potato into small cubes.

Step 4

In a large pot, heat the unsalted butter and olive oil over medium heat until melted and shimmering.

Step 5

Add the sliced leeks to the pot and cook, stirring occasionally, for 5-7 minutes until softened but not browned.

Step 6

Add the cubed breadfruit and potato to the pot and stir to combine with the leeks.

Step 7

Pour in the chicken or vegetable stock and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, or until the breadfruit and potato are very tender.

Step 8

Remove the pot from the heat and allow the soup to cool slightly. Use an immersion blender to puree the soup until smooth, or transfer it in batches to a countertop blender.

Step 9

Stir in the heavy cream, salt, and white pepper. Taste the soup and adjust seasoning as needed.

Step 10

Transfer the soup to a refrigerator and chill for at least 2 hours, or until fully chilled.

Step 11

Serve in chilled bowls, garnished with finely chopped chives if desired. Enjoy the creamy and refreshing Breadfruit Vichyssoise!

Nutrition Facts

Serving size	2920 grams (2920.0g)

Amount per serving	% Daily Value*
Calories	2966

Total Fat 152.30g	195%
Saturated Fat 72.90g	365%
Polyunsaturated Fat 10.60g
Cholesterol 325mg	108%
Sodium 4993mg	217%
Total Carbohydrate 389.00g	141%
Dietary Fiber 65.10g	232%
Total Sugars 133.60g
Protein 28.60g	57%

Vitamin D 0IU	0%
Calcium 379mg	29%
Iron 16mg	87%
Potassium 7779mg	166%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.1%

Protein: 3.8%

Carbs: 51.2%