Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, vichyssoise (cream of leek and potatoes soup). One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Learn how to make the best Vichyssoise cream soup recipe. Vichyssoise is a French classic cold soup recipe made of potato and leek. A classic Vichyssoise soup (leek and potato soup, served chilled), perfect as an appetizer or lunch main course during those hot summer months.
Vichyssoise (cream of leek and potatoes soup) is one of the most popular of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Vichyssoise (cream of leek and potatoes soup) is something that I’ve loved my whole life.
To get started with this particular 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):
- Take 300 grams Leek (only the white part)
- Take 50 grams butter
- Take 10 ml olive oil
- Prepare 1 small onion
- Prepare 1 medium potato
- Make ready 100 ml heavy cream
- Prepare 200 ml chicken stock
Easy to prepare with just a few ingredients, vichyssoise will change Return the soup to the pot and whisk in the cream. Fry them a but until translucent. Vichyssoise is a cream soup we all know, and probably we have tasted at least once in our life. But, its popularity is its strength and its weakness all at During the same interview, Diat also told that his recipe derived by a traditional French potato and leek soup he uses to prepare with his grandmother.
Instructions 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.
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. Serve this classic French soup chilled in the summer, hot in the winter.
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