Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, vichyssoise (cream of leek and potatoes soup). It is one of my favorites. This time, 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. This delicious creamy soup - made of onions, puréed leeks, potatoes, chicken broth and cream - is typically served chilled as a first course during the He called it Crème Vichyssoise Glacée.
Vichyssoise (cream of leek and potatoes soup) is one of the most popular of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Vichyssoise (cream of leek and potatoes soup) is something that I’ve loved my whole life.
To get started with this recipe, we must first prepare a few components. You can have 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):
- Get 300 grams Leek (only the white part)
- Prepare 50 grams butter
- Get 10 ml olive oil
- Get 1 small onion
- Take 1 medium potato
- Prepare 100 ml heavy cream
- Make ready 200 ml chicken stock
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. Stirring all the time, bring the soup to a boil and immediately turn down to a simmer. A recipe for Vichyssoise, a creamy, chilled potato and leek soup with a hint of nutmeg and chives.
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.
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. Remove thyme sprig, and purée with immersion blender or food processor until smooth.
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