Recipes
Vichyssoise: leek and potato soup
Vichyssoise is a soup based on leeks and potatoes, a dish to be served cold and which contains the flavors of French cuisine.
It was 1917 when Louis Diat , renowned chef at the Ritz-Carlton in New York, invented the recipe for vichyssoise. His aim was to present a dish that brought together some characteristic flavors of the Vichy territory , close to his homeland Montmarault. The main ingredients, in fact, are leeks and potatoes . The result is a tasty soup, made creamy by the addition of cream and broth. Another peculiarity is that this dish must be served cold ; for this reason, it also becomes a typical product good to serve in summer.
![Vichyssoise](https://primochef.it/wp-content/uploads/2023/01/SH_vichyssoise.jpg)
Preparing the recipe for vichyssoise
- To begin, wash and peel the potatoes; then cut them into small cubes .
- Cut the ends of the leeks, also removing the green part; cut them into thin strips and rinse them.
- Peel the onion and cut it into thin strips.
- In a pan, melt the butter. Add the onion and leeks and sauté on the heat for 10 minutes, covering with the lid.
- After this time, pour the broth into the pan.
- Immediately add the potato pieces and season with salt and pepper.
- Mix and leave to cook for 30 minutes over low heat , always with the lid on.
- When cooking ends, transfer everything into a blender to blend the mixture (Alternatively, you can leave everything in the pan and blend with an immersion blender).
- Subsequently, return the mixture to the pan; add the cream and nutmeg.
- Cook for a few minutes, to mix and amalgamate everything.
- Leave to cool and cool in the fridge for a couple of hours.
- When serving, flavor with chopped chives or in the way you prefer.
If you like soups you can't miss trying the Aosta Valley soup , near the French border!
storage
Vichyssoise with leeks and potatoes is a cold soup that conquers everyone at the first taste. You can store it for 1 day in the fridge , in an airtight container.
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