Classic Vichyssoise Recipe: Leek and Potato Soup
Vichyssoise is a classic French recipe perfect as a refined appetizer or a light summer dish. This creamy soup features leeks, potatoes, chicken broth, fresh cream, and a hint of butter, creating a balance of delicate flavors and creaminess. Garnish with fresh parsley and a sprinkle of freshly grated nutmeg for a unique twist.
Instructions
- Start by finely slicing the white part of the leeks and the onion.
- Melt the butter in a large pot and sauté the sliced vegetables until they become soft, for about a few minutes, being careful not to let them color.
- Add the previously peeled and diced potatoes, mixing well with the vegetables.
- Pour the chicken broth into the pot and bring to a boil. Reduce the heat, cover the pot, and let it cook for about 20 minutes or until the potatoes are tender.
- Once cooked, pass the vegetables through a sieve or use an immersion blender to obtain a smooth and homogeneous cream.
- Return the cream to the cooking broth, adjust the salt and pepper to your personal taste, and gently stir in the fresh cream.
- Allow the vichyssoise to cool before serving it cold, garnished with freshly chopped parsley.
Notes
For a unique twist to your Vichyssoise, add a sprinkle of freshly grated nutmeg at the time of serving and garnish with finely chopped fresh chives for a colorful and aromatic contrast that will enhance the delicate flavor of the cream.