If you want to get a touch of France on the table, you are with this Vichyssoise Advice well. The creamy leek soup connects the mild aroma of leek with the fine sweetness of onions and the creamy consistency of potatoes, milk and cream. The soup originally comes from French cuisine, but became famous in the USA – especially because it is traditionally served.
But this soup also tastes hot. The carefully steamed vegetable strips are cooked softly with broth, then pureed finely and refined with milk and cream into a noble cream soup. A touch of nutmeg, fresh chives or parsley as a garnish – and there is a pleasure that is wonderfully light, but also pleasantly filling.
Whether as a summer starter, elegant sacrament or sophisticated snack in between: the VichysSoise always fits, you can be well prepared and looks particularly appetizing in the colorful dishes.
We need these ingredients …
- 4-5 laminated rods (only the white)
- 2 onions
- 1 eating spoon butter
- 1 liter of chicken broth
- 500 g potatoes
- 3 cups of milk
- 1 cup of cream
- Salt
- Freshly ground pepper
- 1 pinch of nutmeg
- Chives or parsley
| Praise, criticism, questions or suggestions about the recipe? Then please leave a comment at the end of this page & also an assessment! |
And so it is done …
- Wash the lucks thoroughly and cut them into strips.
- Peel and shred onions.
- Leave the butter and braise the vegetables in it.
- Fill up with chicken broth and let it boil for about 40 minutes with a small flame.
- At halftime, add the peeled potatoes cut into slices.
- Press the soup through a sieve or process it into puree with an electric mixer.
- Stir in the milk and cream, taste with the spices and garnish with chives or parsley.
Leave a Reply