Recipe: Eating on a Dime Vichyssoise (cream of leek and potatoes soup)

Recipe: Eating on a Dime Vichyssoise (cream of leek and potatoes soup) Delicious, fresh and tasty.

Vichyssoise (cream of leek and potatoes soup). Add leeks and salt; cook until leeks begin to wilt. 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.

Essentially, Vichyssoise is one of the simplest, most basic soups in a cook's repertoire.

It's just potatoes, onions or leeks, stock or water, and a bit of milk or cream to finish.

Anyone can make it and the ingredients are almost always on hand.

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. It’s 300 grams of Leek (only the white part).

2. It’s 50 grams of butter.

3. You need 10 ml of olive oil.

4. Prepare 1 of small onion.

5. Prepare 1 of medium potato.

6. You need 100 ml of heavy cream.

7. You need 200 ml of chicken stock.

But don't let the simplicity fool you.

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.

Melt the butter over medium heat in a large soup pot.

Vichyssoise (cream of leek and potatoes soup) step by step

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. .

Adjust the heat as necessary so as not to brown.

Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil.

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, sweaty day than a bowl of ice cold vichyssoise.

Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil.

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