Cream of leek soup vichyssoise
6 servings
120 minutes
A classic soup that is taught in all good culinary schools, for example in our School of "Food". Strictly speaking, there is as much potato in the soup as leek, one of the favorite products of the French, which is why vichyssoise is often called onion soup-puree. But still, the texture base is the potato, it is it, mixed with delicate cream, that gives the soup a wonderful creamy texture. Traditionally, vichyssoise is served cold, but this is not the case when can it should be strictly adhered to: vichyssoise is good in any form.
1
Prepare the necessary ingredients.
2
Heat olive oil and butter in a thick-bottomed pot.
- Olive oil: 20 ml
- Butter: 30 g
3
Fry the diced onion until translucent for about 2 minutes.
- White onion: 1 head
4
Then add the leek, sliced into half-rings (only the white and light green parts). Sauté for another 4-5 minutes.
- Leek: 6 pieces
5
Add diced potatoes and mix.
- Potato: 500 g
6
Add salt and pepper, pour in the broth, bring to a boil, cover with a lid and simmer on low heat for 30-40 minutes until the potatoes soften.
- Salt: to taste
- Ground black pepper: to taste
- Chicken broth: 1 l
7
Blend the soup until smooth.
8
Then pour in the heavy cream, increase the heat to medium, and cook the soup for another 5 minutes.
- Heavy cream 35% fat: 250 ml
9
Add nutmeg, salt, and pepper to taste, remove from heat and let cool completely.
- Nutmeg: to taste
- Salt: to taste
- Ground black pepper: to taste
10
Serve the soup cold, sprinkled with green onions.
- Spring onion: to taste
