Vichyssoise, cold cream of leek soup
Dish: Starter
Quantity: 2
Country: France
The vichyssoise is a cold cream that is consumed a lot in hot seasons, although it can also be eaten hot during any time of the year, basically consists of a cream based on leeks, potatoes, broth and cream and although there are countless versions depending on each cook, this is the most traditional version.
The preparation of the vichyssoise has no complications, on the contrary, it is very easy to prepare, even for those who have no knowledge in the kitchen, basically cook the leeks and potatoes, then add broth, mash and add the cream, it is as simple as that. We invite you to follow our step by step videos below, where we will show you in detail how to prepare vichyssoise and if you have any doubts or questions, leave us your comment and we will be happy to answer you.
Ingredients
- 250 g. (0.55 lbs) of chopped leeks (white part only)
- 250 g. (0.55 lbs) of potatoes cut in pieces
- 50 g. (0.11 lbs) butter
- 500 ml (2 cups) vegetable or chicken stock
- 100 ml (1/3 cup + 1 tbsp) of cooking cream
- Chives for garnish
- Olive oil
How To Make It
Step 1: We begin the preparation of our vichyssoise, for this, in a pot at medium heat, add the butter and a little olive oil, when we see that the butter is already melted, add the leek and cook for a couple of minutes, then add the potatoes, stir and cook for 20 minutes over low heat.
Step 2: After 20 minutes, add the broth, stir and cook for 15 minutes more.
Step 3: After 15 minutes, remove from the heat and blend very well (you can use a hand blender or mixer), then pass the cream through a sieve to make it finer, add the cooking cream and place in the refrigerator for at least 2 hours or until serving time.
Step 4: Remove from the refrigerator, serve in a deep dish, add some fresh chives on top and our delicious vichyssoise is ready.
Tips To Prepare It
To prepare this vichyssoise recipe, you can use vegetable or chicken broth.
When serving the vichyssoise, you can add chives, croutons, serrano ham or whatever you like.
The vichyssoise is eaten very cold, so you should refrigerate it for a minimum of 2 hours or leave it in the refrigerator until serving time.
What can we accompany this recipe with?
This delicious vichyssoise is perfect as a starter to our meals, especially in summer when it is more popular to eat it.
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