Vichyssoise

This Vichyssoise is a creamy leek and potato soup. Traditionally served cold, it can also be enjoyed hot.
Ingredients
4
Servings
  • 30 grams butter
  • 3 leeks, only the white part, sliced thin
  • 1 celery, sliced
  • 150 grams potato, peeled and diced
  • 1 liter chicken broth
  • 100 milliliters whipping cream
  • 1 tablespoon chives, chopped
Preparation
25 mins
0 mins
Low
  • Melt the butter over low heat. Add the leek, celery, and cover with a lid. Let steam for 15 minutes until soft.
  • Add the potatoes and chicken broth. Season to taste with salt and freshly ground black pepper.
  • Wait for everything to boil and simmer for about 15 minutes, until the potatoes are very soft. In batches, blend everything and add the cream. Stir. Place it in a container to cool and refrigerate for at least 2 hours.
  • To serve, garnish with a bit of chopped chives and serve very cold.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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