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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, humid day than a bowl of ice cold vichyssoise. Creamy Leek and Potato Soup (Soupe Vichyssoise) Audrey This Creamy Leek and Potato Soup, known in French as Soupe Vichyssoise (or sometimes "Potage Parmentier) is made of puréed leeks and potatoes, enriched with cream. This is a simple soup that's absolutely comforting when enjoyed warm on a chilly day.
To get started with this recipe, we must first prepare a few ingredients. You can have 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):
- Prepare 300 grams Leek (only the white part)
- Get 50 grams butter
- Prepare 10 ml olive oil
- Get 1 small onion
- Get 1 medium potato
- Make ready 100 ml heavy cream
- Make ready 200 ml chicken stock
Vichyssoise is one of the simplest and most versatile cold soups ever–basically a silky smooth puree of potatoes, onions or leeks, stock, and cream, well chilled. After you master the basic recipe, be sure to try the recipe variations below. 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 decided to serve that same soup of his childhood, only cold and with cream.
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.
He called it Crème Vichyssoise Glacée. Melt the butter in a large saucepan. Chop the leeks into small pieces. 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.
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