Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, vichyssoise (cream of leek and potatoes soup). One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
When It's Cold Outside, Nothing is Better Than A Bowl Of Creamy Soup To Enjoy At Home! Melt butter in soup pot over medium-high heat. Add leeks and salt; cook until leeks begin to wilt.
Vichyssoise (cream of leek and potatoes soup) is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Vichyssoise (cream of leek and potatoes soup) is something which I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can cook vichyssoise (cream of leek and potatoes soup) using 7 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Vichyssoise (cream of leek and potatoes soup):
- Get 300 grams Leek (only the white part)
- Take 50 grams butter
- Make ready 10 ml olive oil
- Get 1 small onion
- Get 1 medium potato
- Prepare 100 ml heavy cream
- Take 200 ml chicken stock
Diat was born in Vichy, France, where hot potato and leek recipe was a traditional dish. So, for the opening of the Ritz-Carlton Hotel's rooftop garden, he decided to serve that same soup of his childhood, only cold and with cream. He called it Crème Vichyssoise Glacée. The same article explains that the soup was first called Crème Vichyssoise Glacée, after the spa town.
Steps to make Vichyssoise (cream of leek and potatoes soup):
- În a large heavy sauce pan, melt the butter together with the olive oil and add the leek, potato and onion. Fry them a but until translucent. Than add the chicken stock and a bit of salt over the vegetables and bring it to a boil over high heat. Cover partially, reduce heat and simmer for 20 minutes until the vegetables are tender.
- Correct the seasoning, to taste, and puree with a handheld immersion blender or in batches in a food processor.
- Add in the heavy cream and reheat before serving. Enjoy it! Is delicious.
Return the soup to the pot and whisk in the cream. Stirring all the time, bring the soup to a boil and immediately turn down to a simmer. If the soup is too thick, add a little water or broth. Potato leek soup, or potage parmentier, is a French classic. It's one of the first dishes I learned to make in culinary school, right after a proper omelet, because it's an essential base soup in French cuisine.
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