Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, vichyssoise (cream of leek and potatoes soup). It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Vichyssoise (cream of leek and potatoes soup) is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Vichyssoise (cream of leek and potatoes soup) is something that I have loved my whole life.
A delicious leek and potato soup enriched with a little fresh cream. Vichyssoise is a classic minimalist recipe (it is American not French) that should not be altered to make it taste like a baked potato by adding bacon and sour cream. Learn how to make the best Vichyssoise cream soup recipe. Vichyssoise is a French classic cold soup recipe made of potato and leek.
To begin with this recipe, we must prepare a few ingredients. You can have vichyssoise (cream of leek and potatoes soup) using 7 ingredients and 4 steps. Here is how you cook 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
- Prepare 10 ml olive oil
- Prepare 1 small onion
- Make ready 1 medium potato
- Take 100 ml heavy cream
- Get 200 ml chicken stock
A classic Vichyssoise soup (leek and potato soup, served chilled), perfect as an appetizer or lunch main course during those hot summer months. 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. Although potatoes are the official star for Vichyssoise, I love adding other vegetables in a supporting role.
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.
So, for the opening of the Ritz-Carlton Hotel's rooftop garden, he. Although potatoes are the official star for Vichyssoise, I love adding other vegetables in a supporting role. Vichyssoise is one of the simplest and most versatile cold soups ever–basically a silky smooth puree of potatoes, onions or leeks, stock, and cream, well chilled. A recipe for Vichyssoise, a creamy, chilled potato and leek soup with a hint of nutmeg and chives. Italian wedding soup was pretty interesting.
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