Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, vichyssoise (cream of leek and potatoes soup). One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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. Add watercress for potage au cresson, serve it chilled for Vichyssoise — or top it with bacon.
Vichyssoise (cream of leek and potatoes soup) is one of the most popular of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Vichyssoise (cream of leek and potatoes soup) is something that I have loved my entire life.
To begin 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 that.
The ingredients needed to make Vichyssoise (cream of leek and potatoes soup):
- Prepare 300 grams Leek (only the white part)
- Make ready 50 grams butter
- Take 10 ml olive oil
- Get 1 small onion
- Make ready 1 medium potato
- Take 100 ml heavy cream
- Get 200 ml chicken stock
Stirring all the time, bring the soup to a boil and immediately. Serve this classic French soup chilled in the summer, hot in the winter. Stir in sour cream, if using, and cool. Creamy Leek and Potato Soup - with no cream!
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.
The soup may only have passed for spa food in the first half of the last century, with the leeks first sautéed in butter, the potatoes simmered in chicken stock, and that milk and heavy cream, but it was a huge hit nevertheless. A recipe for Vichyssoise, a creamy, chilled potato and leek soup with a hint of nutmeg and chives. Italian wedding soup was pretty interesting. I was surprised that I liked Borscht! And then there's Vichyssoise, which is basically a chilled, creamy potato and leek soup.
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