Friday, February 24, 2012

Vichyssoise (Leek and potato soup)

Vichyssoise is a thick soup, prepared from the white parts of leek, potatoes and heavy cream. If you call it a French soup, it will be a mistake, although you have to twist your tongue in a really French manner to pronounce its name. The soup was created in the kitchen of Ritz-Carlton in New York in the beginning of the 20-th century. By a french cook. But still american creation.
Originally is was intended to be served cold in the hot summer days in order to provide some relief from the heat, but it is very tasty and warming served hot. 
The most refined member of the onion family provides the soup with delicate sweetness.
Creamy and velvety in texture, vichyssoise has a tender and delicate taste, so you can enjoy it even for lunch in a busy day without worrying about your breath. You can play with the amounts of heavy cream you add and you can substitute apples for potatoes if you want to make it lighter and fruitier.
The flavour of the soup is even better the next day, so you can prepare it a day or two in advance and store it in the fridge. 
Potato soup cream

  • 6 leeks, chopped, white parts only
  • 3 small potatoes, peeled and diced (1 cup)/ or 3 green apples
  • 50 g butter
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • salt and pepper to taste
Potato soup with leek
Saute leeks in butter for 15 minutes until soft, add potatoes (apples) and saute for additional 10 minutes. Add broth, simmer for 20 minutes and puree with a blender. Add heavy cream and serve with sprinkled salt and pepper above. 

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