Vichyssoise (cream of leek and potatoes soup)
Vichyssoise (cream of leek and potatoes soup)

Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, vichyssoise (cream of leek and potatoes soup). One of my favorites. For mine, I am going to make it a bit tasty. 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. Potato leek soup, or potage parmentier, is a French classic.

Vichyssoise (cream of leek and potatoes soup) is one of the most well liked of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Vichyssoise (cream of leek and potatoes soup) is something that I have loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can cook 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):
  1. Make ready 300 grams Leek (only the white part)
  2. Take 50 grams butter
  3. Take 10 ml olive oil
  4. Take 1 small onion
  5. Prepare 1 medium potato
  6. Take 100 ml heavy cream
  7. Get 200 ml chicken stock

Stir in sour cream, if using, and cool. A Cold, Creamy, Luscious Summer Potato & Leek Soup recipe I found on thenibble.com. This was created by a French Chef and it is traditionally served Stir in the cream and pureed veggies into a bowl, cover the bowl with plastic wrap and cool the mixture in the refrigerator. If soup is too thick, prior.

Instructions to make Vichyssoise (cream of leek and potatoes soup):
  1. 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.
  2. Correct the seasoning, to taste, and puree with a handheld immersion blender or in batches in a food processor.
  3. Add in the heavy cream and reheat before serving. Enjoy it! Is delicious.

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. 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.

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