Vichyssoise is traditional French soup of leeks, potatoes and cream, mashed and served cold with a side dish of greens. This soup was first introduced at the Ritz in New York, but today it is served in restaurant all over the world.
Ingredients:
• Leek – 2 pcs.
• Potatoes – 150 g
• Olive oil – 10 ml
• Cream 20-22% – 200 g
• Parsley – 5 g
• Onions (100 g) – 1 pc.
• Butter – 10 g
• Vegetable broth – 300 ml
• Chives – 5g
Directions:
- Wash leek, remove the top layer, cut the dark green top and chop into thin rings. Chop onions. Chop into small slices 2 medium-sized potatoes
- Add the two types of onions in vegetable oil with the melted butter. Simmer on medium heat for 8-10 minutes, onions should be very soft.
- Add sliced potatoes and broth, salt. Bring to a boil and cook in gentle heat for about 30 minutes. When the soup is cooked, grind it into puree and cool. Gently stir the cream and decorate with parsley, croutons or chives.
