Crème Vichyssoise
A classic cold leek and potato soup with cream, originating from a French chef in America.
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- •500 grams Potatoes
- •1 pound LeeksGreen and white parts, thinly sliced
- •Chives(optional)
- •1 medium Onion
- •250 ml Milk
- •250 ml Cream
- •50 grams Butter
- •1 tablespoon Rock salt
- •Bouquet garni
- 1
Melt butter in a large saucepan over low heat.
5 min
- 2
Add onions and leeks, cook gently for 10 minutes without coloration.
10 min
- 3
Add potatoes, mix with leeks and onion.
2 min
- 4
Cover with water, bring to a boil, then reduce heat to medium.
30 min
- 5
Add rock salt and bouquet garni, cook uncovered for 30 minutes.
30 min
- 6
Remove bouquet garni, blend soup until smooth.
5 min
- 7
Pass soup through a sieve into another container.
5 min
- 8
Add cream and milk, mix well, bring to a boil, then cool.
10 min
- 9
Chill soup in the fridge until very cold.
4h 0m
- 10
Serve with a dollop of whipped cream and chives if desired.
5 min
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Pizza
Any style of pizza