Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, vichyssoise (cream of leek and potatoes soup). One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
A delicious leek and potato soup enriched with a little fresh cream. Vichyssoise is a classic minimalist recipe (it is American not French) that should not be altered to make it taste like a baked potato by adding bacon and sour cream. Regardless, this potato and leek soup remains a true classic with simply wonderful flavor. Easy to prepare with just a few ingredients, vichyssoise will change your mind about cold soups.
Vichyssoise (cream of leek and potatoes soup) is one of the most favored of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Vichyssoise (cream of leek and potatoes soup) is something that I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can cook vichyssoise (cream of leek and potatoes soup) using 7 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Vichyssoise (cream of leek and potatoes soup):
- Get 300 grams Leek (only the white part)
- Make ready 50 grams butter
- Make ready 10 ml olive oil
- Prepare 1 small onion
- Prepare 1 medium potato
- Take 100 ml heavy cream
- Get 200 ml chicken stock
A classic Vichyssoise soup (leek and potato soup, served chilled), perfect as an appetizer or lunch main course during those hot summer months. Diat was born in Vichy, France, where hot potato and leek recipe was a traditional dish. So, for the opening of the Ritz-Carlton Hotel's rooftop garden, he. A Cold, Creamy, Luscious Summer Potato & Leek Soup recipe I found on thenibble.com.
Steps to make Vichyssoise (cream of leek and potatoes soup):
- 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.
- Correct the seasoning, to taste, and puree with a handheld immersion blender or in batches in a food processor.
- Add in the heavy cream and reheat before serving. Enjoy it! Is delicious.
So, for the opening of the Ritz-Carlton Hotel's rooftop garden, he. A Cold, Creamy, Luscious Summer Potato & Leek Soup recipe I found on thenibble.com. This was created by a French Chef and it is traditionally served Stir in the cream and pureed veggies into a bowl, cover the bowl with plastic wrap and cool the mixture in the refrigerator. If soup is too thick, prior. A recipe for Vichyssoise, a creamy, chilled potato and leek soup with a hint of nutmeg and chives.
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