Recipe: Delicious Vichyssoise (cream of leek and potatoes soup)

Vichyssoise (cream of leek and potatoes soup). There is nothing better on a chilly, damp day than a steaming bowl of potato leek soup; and conversely, few things are as delicious and refreshing on a hot, sweaty day than a bowl of ice cold vichyssoise. Regardless, this potato and leek soup remains a true classic with simply wonderful flavor. Easy to prepare with just a few ingredients, vichyssoise will change Return the soup to the pot and whisk in the cream.

Learn how to make the best Vichyssoise cream soup recipe. Vichyssoise is a French classic cold soup recipe made of potato and leek. A Cold, Creamy, Luscious Summer Potato & Leek Soup recipe I found on thenibble.com. You can have Vichyssoise (cream of leek and potatoes soup) using 7 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Vichyssoise (cream of leek and potatoes soup)

1. It's 300 grams of Leek (only the white part).
2. You need 50 grams of butter.
3. You need 10 ml of olive oil.
4. Prepare 1 of small onion.
5. Prepare 1 of medium potato.
6. You need 100 ml of heavy cream.
7. It's 200 ml of chicken stock.

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. This Creamy Leek and Potato Soup, known in French as Soupe Vichyssoise (or sometimes "Potage Parmentier) is made of puréed leeks It is satisfying, healthy-ish and the addition of cream makes for a velvety texture. Potatoes and leeks are also both affordable.

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

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..
4. .

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.