Onion 1 piece
Green onions 50 g
Chicken broth 1 liter
Salt to taste
Ground black pepper to taste
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.