Hello everybody, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, vichyssoise (cream of leek and potatoes soup). One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Vichyssoise (cream of leek and potatoes soup) is one of the most well liked of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Vichyssoise (cream of leek and potatoes soup) is something that I’ve loved my entire life.
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 begin with this recipe, we have to 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):
- Take 300 grams Leek (only the white part)
- Get 50 grams butter
- Get 10 ml olive oil
- Prepare 1 small onion
- Get 1 medium potato
- Prepare 100 ml heavy cream
- Make ready 200 ml chicken stock
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. He called it Crème Vichyssoise Glacée. Chop the leeks into small pieces.
Steps 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.
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, 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.
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