Vichyssoise Soup

Description

In French tradition, vichyssoise is often served with a salad of lightly sautéed shrimp with garlic and finely chopped fennel, mixed with lemon juice and olive oil.

Ingredients

• Leek - 20 oz
• Potato - 20 oz
• Onion - 1 piece
• Scallions - 0 oz
• Chicken Broth - 0 qt
• Butter - 5 oz
• Salt - to taste
• Cream - 5 fl oz
• Ground Black Pepper - to taste

Step by Step guide

Step 1

Melt the butter in a deep saucepan, add finely chopped onion, and sauté until soft.

Step 2

Add the finely chopped leek and sauté until it becomes soft. Then add the peeled potatoes, diced into small cubes, and the broth. Bring to a boil, season with salt and pepper, and simmer for 30 minutes.

Step 3

Blend the finished soup with cold cream until it reaches a smooth, pureed consistency. For an even creamier texture, you can strain the soup through a fine sieve. Chill and serve, garnished with finely chopped green onions.

Step 4

Another option for a side dish is diced cucumbers mixed with green onions and sour cream. It's better to peel the cucumbers for this salad beforehand, so their delicate, tender texture blends seamlessly with the creamy texture of the soup.

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