Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, vichyssoise (cream of leek and potatoes soup). It is one of my favorites food recipes. 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. A delicious leek and potato soup enriched with a little fresh cream.
Vichyssoise (cream of leek and potatoes soup) is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Vichyssoise (cream of leek and potatoes soup) is something which I’ve loved my entire life.
To begin 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 that.
The ingredients needed to make Vichyssoise (cream of leek and potatoes soup):
- Get 300 grams Leek (only the white part)
- Take 50 grams butter
- Get 10 ml olive oil
- Take 1 small onion
- Take 1 medium potato
- Make ready 100 ml heavy cream
- Make ready 200 ml chicken stock
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. 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.
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.
Serve this classic French soup chilled in the summer, hot in the winter. Stir in sour cream, if using, and cool. 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. If soup is too thick, prior.
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