Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, vichyssoise (cream of leek and potatoes soup). One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Vichyssoise (cream of leek and potatoes soup) is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Vichyssoise (cream of leek and potatoes soup) is something which I’ve loved my entire life.
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.
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 cook it.
The ingredients needed to make Vichyssoise (cream of leek and potatoes soup):
- Make ready 300 grams Leek (only the white part)
- Take 50 grams butter
- Get 10 ml olive oil
- Make ready 1 small onion
- Get 1 medium potato
- Take 100 ml heavy cream
- Get 200 ml chicken stock
Creamy Leek and Potato Soup - with no cream! Vichyssoise is a chilled soup of leeks and potatoes that are cooked down with cream and chicken stock before being puréed smooth. Discard the herb bundle and, using an immersion blender, purée the soup until smooth. A classic Vichyssoise soup (leek and potato soup, served chilled), perfect as an appetizer or lunch main course during those hot summer months.
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.
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 (pronounced "vishi'swaz"), although invented in the USA, is a French-style soup made of puréed leeks, onions, potatoes, cream, and chicken It is traditionally served cold, although it is also delicious served hot. This wonderful, smooth soup can be made ahead of time and can be garnished. Potato Leek Soup (aka Vichyssoise) - The Perfect Autumn in San Francisco Soup.
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