Vichyssoise (cream of leek and potatoes soup). I added a few cloves of garlic with the leeks. Potato leek soup, or potage parmentier, is a French classic. It's one of the first dishes I learned to make in culinary school, right after a proper omelet, because it's an essential base soup in French cuisine.
Stir in sour cream, if using, and cool. Creamy Leek and Potato Soup – with no cream! Most consider vichyssoise to be a classic cold French soup although some believe it was invented in New York City at the Ritz Carlton. You’re able to create Vichyssoise (cream of leek and potatoes soup) using 7 ingredients and 4 steps. Here’s how you’ll want to grill it.
Ingredients of Vichyssoise (cream of leek and potatoes soup)
Within the cooking approach people need some essential seasonings. In case now there is one area that is certainly forgotten about after that the actual result will not be according to your expectations. To commence, you’ll be able to put together many of the spices below.
- You need 300 grams of Leek (only the white part).
- Prepare 50 grams of butter.
- You need 10 ml of olive oil.
- It’s 1 of small onion.
- It’s 1 of medium potato.
- You need 100 ml of heavy cream.
- It’s 200 ml of chicken stock.
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. 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.
Step by step for Vichyssoise (cream of leek and potatoes soup)
For getting perfect final results, please continue with the preparing directions using the examples below Vichyssoise (cream of leek and potatoes soup) the right way
- 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..
- .
If soup is too thick, prior. A recipe for Vichyssoise, a creamy, chilled potato and leek soup with a hint of nutmeg and chives. Italian wedding soup was pretty interesting. I was surprised that I liked Borscht! And then there's Vichyssoise, which is basically a chilled, creamy potato and leek soup.
An alternative to try with smaller potatoes: after washing, drying and scoring the potatoes, rub the skins with a little butter, then season with salt and pepper before baking to provide you with extra crispy, tasty skins which everybody will eat.
Yet another thing to try if you would like get fancy: after the potatoes are cooked, halve them, scoop out of insides, mix having a beaten egg, grated cheese, pepper and salt, heap many people into the skins and return towards oven for an additional 15 minutes until the tops are golden brown. Lunch by itself!
Returning to Vichyssoise (cream of leek and potatoes soup), how does one cook while using recipe above? If you’ve not felt the nice thing about these results, it’s fine to use your own private creations to fit your taste.
Source : Cookpad.com
