Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, vichyssoise (cream of leek and potatoes soup). One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
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.
Vichyssoise (cream of leek and potatoes soup) is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Vichyssoise (cream of leek and potatoes soup) is something which I have loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook 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)
- Prepare 50 grams butter
- Get 10 ml olive oil
- Make ready 1 small onion
- Make ready 1 medium potato
- Take 100 ml heavy cream
- Get 200 ml chicken stock
He called it Crème Vichyssoise Glacée. 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. Potato leek soup, or potage parmentier, is a French classic.
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.
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, fried leeks, fresh herbs, or. Chop the leeks into small pieces. Potato and leek soup has a creamy texture. The leeks used in the soup have a mild onion taste that infuses the soup with flavor.
So that’s going to wrap this up with this exceptional food vichyssoise (cream of leek and potatoes soup) recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
