Recipe: Yummy Vichyssoise (cream of leek and potatoes soup)

Vichyssoise (cream of leek and potatoes soup). 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.

If the soup is too thick, add a little water or broth. Put potatoes, leeks, onion, butter and the half-pint of water in a large microwaveable bowl. Have the hot stock ready and add to the cooked vegetables. You can cook Vichyssoise (cream of leek and potatoes soup) using 7 ingredients and 4 steps. Here is how you cook it.

Ingredients of Vichyssoise (cream of leek and potatoes soup)

1. You need 300 grams of Leek (only the white part).
2. It's 50 grams of butter.
3. Prepare 10 ml of olive oil.
4. Prepare 1 of small onion.
5. Prepare 1 of medium potato.
6. It's 100 ml of heavy cream.
7. Prepare 200 ml of 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. Chop the leeks into small pieces. Potato leek soup, or potage parmentier, is a French classic.

Vichyssoise (cream of leek and potatoes soup) instructions

1. 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..
2. Correct the seasoning, to taste, and puree with a handheld immersion blender or in batches in a food processor..
3. Add in the heavy cream and reheat before serving. Enjoy it! Is delicious..
4. .

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. Combine the potatoes and leeks on a sheet pan in a single layer. 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.