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Recipe of Vichyssoise
Recipe

Vichyssoise

25 mins
Low
4.75
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40
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This Vichyssoise soup is a creamy pore and potato soup. It is traditionally served cold but can also be taken hot.

Ingredients

4 portions
  • 30 grams butter
  • 3 leeks, only the white part, thinly sliced
  • 1 celery, sliced
  • 150 grams potato, peeled into cubes
  • 1 liter chicken soup
  • 100 milliliters whipping cream
  • 1 tablespoon chives, chopped

Preparation

Melt the butter over low heat. Add the pore, the celery, and cover with the lid. Let them steam for 15 minutes until they are soft.
Incorporate the potatoes, and the 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, pass everything through the blender and add the cream. Stir. Put it in a container to cool and leave in the refrigerator for at least 2 hours.
To serve garnish with a little chopped chives and serve very cold.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (4)
Anyte Mumo
11/12/2015 16:50:17
A través de Android Sale riquísima!
Nieves Lag
27/02/2014 21:25:11
los poros son los puerros
Nieves Lag
11/08/2013 14:04:54
A través de iOS Soy española, qué es un PORO?
Lauss Hernández
01/02/2013 10:09:40
Que rico Me gusta mas en caliente

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