Vichisoise is a puree soup made from the white part of leeks. Very delicate, unobtrusive in taste, it is often served cold, but I like the hot version. There are literally two ingredients in the base, and it takes very little time to cook, so don't hesitate and give it a try!
- General \ asset cooking time: \
- Servings Per Container: 4 Servings
- Caloric value (100g): 61 kcal
- Cost: very economical
How to make Vichisoise - Leek and Potato Soup
- Leeks - 200 g white part
- Potatoes - 3 pcs. average
- Broth - 700 g
- Milk - 250 g
- Cream - 120 g
- Butter - 30 g
- Nutmeg - 0.5 tsp
- White pepper - to taste
- Salt to taste
Preparation: Step 1
200 grams of leek is just the white part, and it turns out to be quite large. It is quite possible to take 300 grams.
3 potatoes is just under 500 g.It is better to take fat cream - 36%, but this is not important. Although, according to the rules, when serving, part of the cream should be whipped and stacked in a slice. But (already proven more than once), literally in a minute, the whipped cream settles, so I always just pour the cream on top, without whipping it first. I suppose that if this soup is served cold, then the whipped cream will stay "pea" longer.
Cut the leeks into thin half rings (I have about 3 millimeters wide) and fry in butter. No browning is necessary.
I do all this right in the saucepan, in which the soup will be cooked. It should have a fairly thick bottom. If not, then stew the leeks in a skillet.
Add peeled and diced potatoes to the onion. Mix everything and fry, simmer for a short time, a couple of minutes. These will be the main two ingredients of Vishisuz soup. Apart from them - only liquid and seasonings.
Add broth to the vegetables (I have chicken), bring to a boil and cook for 10 minutes. Then add milk. Bring to a boil and turn off.
The broth can also be taken from vegetables. Of course, all this can be replaced with water, but the taste of the soup will be simpler.
Use a blender to smooth out the soup. Add half of the cream (the other half for serving), season.
Return soup to stove and heat. It is no longer necessary to boil.
According to the rules, it must be served with chopped chives. I sometimes substitute green onions for them, sometimes I use the juicy green leeks. This time notadded nothing, just garnished with parsley. If you want, you can use croutons for serving.
Serve vichyssoise - a soup made from leeks and potatoes with whipped or plain cream.
Bon Appetit!
Things to know (Q&A)
What does Vichyssoise mean in French?
[viʃiswaz ] feminine noun. (Cookery) (= soupe) vichyssoise ⧫ cream of leek and potato soup.
Why is Vichyssoise served cold?
The origins of the name Vichyssoise are a subject of debate among culinary historians; one version of the story is that Louis XV of France was afraid of being poisoned and had so many servants taste the potato leek soup that, by the time he tried it, the soup was cold, and since he enjoyed it that way it became a cold …
Why is my potato leek soup gummy?
It is important that the potatoes not be too finely chopped before cooking. If they are, too much starch will be released into the broth and a gummy texture will result. … This starch will bond with the broth, causing the body of the soup to become slimy.
What does the French word Vichyssoise mean?
: a soup typically made of pureed leeks or onions and potatoes, cream, and chicken stock and usually served cold.
Where does the name Vichyssoise come from?
Interview with Louis Diat , head chef at the Hotel Ritz-Carlton who invented vichyssoise in the summer of 1917 when he had been at the Ritz seven years. He thought of the leek and potato soup of his childhood that his grandmother used to make.
Who invented Vichyssoise?
: a soup typically made of pureed leeks or onions and potatoes, cream, and chicken stock and usually served cold.
What does Vichyssoise mean in French?
[viʃiswaz ] feminine noun. (Cookery) (= soupe) vichyssoise ⧫ cream of leek and potato soup.
What is the origin of Vichyssoise?
Vichyssoise | Traditional Vegetable Soup From Vichy, France.
Is Vichyssoise from Vichy?
Interview with Louis Diat, head chef at the Hotel Ritz-Carlton who invented vichyssoise in the summer of 1917 when he had been at the Ritz seven years. He thought of the leek and potato soup of his childhood that his grandmother used to make.
How do you fix sticky potato leek soup?
It turns out, then, that contrary to internet opinion, it is possible to redeem your potato leek soup if somehow it becomes gluey. Ladle some into a freezer bag , freeze it flat, thaw it, and pour off the water. 7
How do you keep potato soup from getting gummy?
Here's how to make thick, but not gluey, potato soup:
Add enough cooking water to the blender to cover the potatoes . Using the “pulse” button, blend the potatoes just enough, so that they become creamy but chunky. Add them back to your soup, stir, and simmer for an additional 10-15 minutes. 28
Why is my potato soup so thick?
The simplest is to cook it with the lid off: the water will evaporate, resulting in a thicker soup . You can also puree soups in batches in a food processor or using an immersion blender for added texture. Mashed potato flakes or heavy cream stirred in a little at a time also make good thickeners. 27