Vichyssoise soup with cream
8 servings
30 minutes
Vichyssoise is a refined French soup that combines the creaminess of dairy with the rich flavors of leeks and potatoes. Its history dates back to the early 20th century when French chef Louis Diat created it in the USA, inspired by traditional soups from his homeland. Served cold, it has a velvety texture and the cream adds softness. This soup is perfect for summer evenings when you crave something refreshing yet flavorful. Vichyssoise is served in glass bowls garnished with herbs, and its subtle aroma of leeks combined with a delicate creamy base makes it a culinary classic. A perfect balance between simplicity and elegance describes this masterpiece of French cuisine.
1
All vegetables need to be cleaned and washed, the onion and leek should be finely chopped, and the potato sliced thinly.
- Onion: 1 piece
- Leek: 4 pieces
- Potato: 1 kg
2
Melt the butter in a pot. Add the onion and cook on low heat, stirring, for 5 minutes until soft. Add the leek and cook for another 5 minutes until golden. Add the potatoes, pour in the broth, and bring to a boil. Cook for 40 minutes on medium heat. Then remove the pot from the heat and let it cool slightly.
- Butter: 40 g
- Onion: 1 piece
- Leek: 4 pieces
- Potato: 1 kg
- Chicken broth: 750 ml
3
Then blend it. Add milk and mix again. Pour the soup into a glass or clay bowl, add salt and stir in the cream. Cover and refrigerate for 12, preferably 24 hours. Serve sprinkled with parsley.
- Milk: 500 ml
- Cream: 250 ml
- Salt: to taste
- Parsley: 0.5 bunch