Published in Recipes
Vichyssoise
Its a cold soup, keep in mind it needs to cool down before eating it.
By Daniel
● Time to make: 15 Min
• Serves: 2
Ingredients / Shopping list:
Easy way to cook Vichyssoise
- Cut the onion + garlic into small pieces
- Cut the leeks, make sure to remove everything that is green, we want to make a white soup not green.
- Cut the potatoes
- Add the butter to cold pan, start the heat
- Add the onions + garlic + bayleave to the pan, its important to not brown them since we try to make a white soup
- Add the water and the chicken-stock, let it boil, make sure the onions don't brown at the bottom of the pan
- Add the potatos + leek, boil for 20 minutes, stir it around a bit in the meantime
- Remove bay leave !!
- Take the pan off the heat
- Chop the cives into very very small piece, 2mm, save 20% as garnish, add the rest to the soup
- Blend the soup, until most fibers are gone, you can add the milk and the cream during this time, it will help staafmixering
- Cool the soup down
- Serve and add the remaining cives (finely chopped) and add some black pepper
Pro version
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Tips / Plating:
Don't add to much water to the broth, you can always add more, you cannot take it out. Strain the soup to remove al the leek fibers, this will make a smoother / creamier soup. Personally I don't mind the leek-fibers.
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