Soup Vichyssoise

Leeks 500g
Potatoes 500g
Onion 1 piece
Green onions 50 g
Chicken broth 1 liter
Butter 100g
Salt to taste
Cream 200ml
Ground black pepper to taste
How to:
1. Melt the butter in a deep pan, add finely chopped onion and fry until soft.

2. Add the finely chopped leeks and saute until softened leeks now. Then peeled potatoes, sliced ​​into small cubes, and broth. Bring to a boil, add salt and pepper and simmer for half an hour.

3. Ready to shake up the soup in a blender with cold cream to a gentle state of puree. For greater tenderness can wipe the soup through a fine sieve. Cool and serve, sprinkle with finely chopped green onions. In the French tradition Vichyssoise is often served with a salad of lightly fried shrimp with garlic and finely chopped fennel, mixed with lemon juice and olive oil.

4. Another option garnish - chopped into small cubes cucumber with green onions and sour cream. Cucumber salad is better for such pre-peeled to their tender, defenseless texture blended with creamy texture soup.


Vichyssoise - a traditional Parisian soup of leeks, potatoes and cream, turned into a puree and served cold with a garnish of chopped green onions and other things, that found in the house. Vichyssoise was not invented in the French town of Vichy, and in New York chef "Ritz-Carlton" at the beginning of the last century. Cook took the classic Parisian leek soup, which is eaten hot, turned it into a puree and ice filed, providing title refers to the famous French resort.


See also

New and interesting