Vichyssoise (cream of leek and potatoes soup). Potato leek soup, or potage parmentier, is a French classic. It's one of the first dishes I learned to make in culinary school, right after a proper omelet, because it's an essential base soup in French cuisine. Add watercress for potage au cresson, serve it chilled for Vichyssoise — or top it with bacon.

Ingredients of Vichyssoise (cream of leek and potatoes soup)

1. You need 300 grams of Leek (only the white part).
2. You need 50 grams of butter.
3. Prepare 10 ml of olive oil.
4. It’s 1 of small onion.
5. You need 1 of medium potato.
6. You need 100 ml of heavy cream.
7. It’s 200 ml of chicken stock.

Stirring all the time, bring the soup to a boil and immediately. Serve this classic French soup chilled in the summer, hot in the winter. Stir in sour cream, if using, and cool. Creamy Leek and Potato Soup – with no cream!

Vichyssoise (cream of leek and potatoes soup) step by step

1. În a large heavy sauce pan, melt the butter together with the olive oil and add the leek, potato and onion. Fry them a but until translucent. Than add the chicken stock and a bit of salt over the vegetables and bring it to a boil over high heat. Cover partially, reduce heat and simmer for 20 minutes until the vegetables are tender..
2. Correct the seasoning, to taste, and puree with a handheld immersion blender or in batches in a food processor..
3. Add in the heavy cream and reheat before serving. Enjoy it! Is delicious..
4. .

The soup may only have passed for spa food in the first half of the last century, with the leeks first sautéed in butter, the potatoes simmered in chicken stock, and that milk and heavy cream, but it was a huge hit nevertheless. Vichyssoise (pronounced "vishi'swaz"), although invented in the USA, is a French-style soup made of puréed leeks, onions, potatoes, cream, and chicken It is traditionally served cold, although it is also delicious served hot. A recipe for Vichyssoise, a creamy, chilled potato and leek soup with a hint of nutmeg and chives. Italian wedding soup was pretty interesting. I was surprised that I liked Borscht!