Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, vichyssoise (cream of leek and potatoes soup). One of my favorites. This time, I am going to make it a little 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. Regardless, this potato and leek soup remains a true classic with simply wonderful flavor.
Vichyssoise (cream of leek and potatoes soup) is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. 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 particular recipe, we must 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):
- Make ready 300 grams Leek (only the white part)
- Make ready 50 grams butter
- Prepare 10 ml olive oil
- Get 1 small onion
- Take 1 medium potato
- Prepare 100 ml heavy cream
- Prepare 200 ml chicken stock
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. Serve this classic French soup chilled in the summer, hot in the winter. Stir in sour cream, if using, and cool.
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.
Potato leek soup, or potage parmentier, is a French classic. It's one of the first dishes I learned to make in culinary school, right after a proper omelet, because it's an essential base soup in French cuisine. Add watercress for potage au cresson, serve it chilled for Vichyssoise — or top it with bacon. 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.
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