Vichyssoise: the recipe for cold cream of potatoes and leeks

The Vichyssoise it’s a velvety made from leeks and potatoes with a delicate taste and an exceptionally creamy consistency. It is a preparation of uncertain origins, disputed between France and the United States: it is said that it was created by a french cookLouis Diat, at the Ritz-Carlton in New York in the early 1900s. The chef was inspired by one of his favorite childhood dishes and wanted to call it vichyssoise – whose full name is Crème Vichyssoise Glacée – in honor of the city of Vichy, the closest center to his birthplace, Montmarault.

It should be served traditionally coldjust like Spanish gazpacho, and is perfect for a sunday lunch, special occasion or party buffet. You can also enjoy it at room temperature or slightly warm, to make it more pleasant and invigorating on a winter evening. Easy to make, the potatoes and leeks are browned in a pan with butter and oil, covered with meat broth and fresh cream, then cooked until the vegetables are tender.

Once ready, just mix them with an immersion blender until you get one. smooth cream and homogeneous, flavor to taste with nutmeg and chives. You can adjust the texture of your soup by adding or decreasing the amount of broth (which can also be vegetable). For a lighter version, you can replace the fresh cream with latte and one, two tablespoons of yogurt.

Learn how to make vichyssoise by following the step-by-step procedure and tips. Also try the cream of parmentier and the sweet potato soup.

How to prepare the vichyssoise

Peel the potatoes and cut them into small pieces 1.

Clean the leeks and cut them into very thin slices 2.

Melt the butter in a large saucepan 3.

Then add the oil 4.

Pour the leeks into the pot 5 and let them wilt for a few minutes. If necessary, add a few tablespoons of broth.

When the leeks are melted, add the potatoes 6 and let them taste.

Cover with broth seven.

Pour into panna 8.

Season with a pinch of salt 9.

Fragrances with a hint of nutmeg ten.

Cover with the lid and cook for about twenty minutes, or in any case until the potatoes are tender. Mix everything with an immersion blender 11until a smooth and homogeneous cream is obtained.

Pour the soup into individual bowls and flavor with chives 12.

You can enjoy your soup cold in the refrigerator or at room temperature 13.

storage

Vichyssoise can be kept for a A few days in the refrigerator, closed in a special airtight container. Freezing is not recommended.