Vichyssoise according to the recipe of Ferran Adri
6 servings
60 minutes
Vichyssoise is a classic French soup known for its elegance and refined taste. Inspired by a traditional recipe, Ferran Adrià added his signature creativity while preserving the main elements: a delicate creamy texture and rich leek flavor. This soup is perfect served cold, revealing the depth of the ingredients' flavors but can also be served hot. The cream gives it a velvety quality, while tender pieces of egg and crunchy croutons add contrasting texture. Vichyssoise is often associated with summer evenings, elegant dinners, and gastronomic sophistication. Its soft, slightly sweet taste with subtle hints of onion makes it a favorite among gourmets. It works well as an exquisite appetizer before the main course or as a light, nutritious dinner.
1
Clean and cut the potatoes into medium-sized cubes. Heat the chicken broth.
- Potato: 200 g
- Chicken broth: 1 l
2
Slice the onion and leek into rings.
- Onion: 1 head
- Leek: 2 pieces
3
In a pot with oil, lightly sauté the onion over medium heat. Add the leek.
- Butter: 100 g
- Onion: 1 head
- Leek: 2 pieces
4
Add chopped potatoes and hot broth. Cover the pot for 30 minutes.
- Potato: 200 g
- Chicken broth: 1 l
5
Boil the eggs.
- Chicken egg: 6 pieces
6
Blend the cooked vegetables until creamy and chill (traditionally, vichyssoise is served cold, but it can also be eaten hot).
- Potato: 200 g
- Leek: 2 pieces
- Onion: 1 head
7
Add cream and mix.
- Heavy cream 35% fat: 240 ml
8
Clean the eggs.
- Chicken egg: 6 pieces
9
Pour the vichyssoise into a bowl with an egg in the center and serve with croutons.
- Chicken egg: 6 pieces
- Croutons: 6 tablespoons
- Ground black pepper: to taste
- Salt: to taste
