Soups & creams
Vichyssoise
Cold French leek and potato cream, silky and elegant.
VegetarianGluten-free
Ingredients
- 400 g leeks (white part), sliced
- 300 g potato, in chunks
- 1 small onion
- 30 g butter
- 600 g chicken or vegetable stock
- 150 g cooking cream
- Chopped chives to garnish
- Salt and white pepper to taste
Step-by-step
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- Put the onion and leeks in the mixing bowl and chop 4 sec/speed 5.
- Add the butter and saute 7 min/Varoma/spoon speed.
- Add the potato and stock and set 20 min/100°C/speed 1.
- Blend 1 min/speed 5-10 progressively until you get a fine cream.
- Add the cream, season and mix 20 sec/speed 4.
- Let it cool and refrigerate at least 3 hours.
- Serve very cold with chopped chives on top.
Tips
- Wash the leeks well to remove the dirt between the layers.
- It can also be eaten hot in winter.
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