Vichyssoise soup
6 servings
40 minutes
Vichyssoise is a traditional Parisian soup of leeks, potatoes and cream, pureed and served cold with chopped green onions and whatever else you can find in the house. Vichyssoise was not invented in the French city of Vichy, but in New York, by a chef at the Ritz-Carlton at the beginning of the last century. The chef took the classic Parisian leek soup, which is eaten hot, pureed it and served it ice-cold, giving it a name that refers to the famous French resort.
1
Melt butter in a deep pot, add finely chopped onion, and sauté until soft.
- Butter: 100 g
- Onion: 1 piece
2
Add finely chopped leek and sauté until the leek is soft. Then add peeled potatoes, diced into small cubes, and broth. Bring to a boil, season with salt and pepper, and simmer for 30 minutes.
- Leek: 500 g
- Potato: 500 g
- Chicken broth: 1 l
- Salt: to taste
- Ground black pepper: to taste
3
Blend the ready soup with cold cream until a smooth puree consistency. For extra tenderness, you can strain the soup through a fine sieve. Chill and serve, garnished with finely chopped green onions.
- Cream: 200 ml
- Spring onion: 50 g
4
Another garnish option is diced cucumbers with green onions and sour cream. It's better to peel the cucumbers for this salad so their delicate texture blends with the creamy texture of the soup.
- Spring onion: 50 g
