Vichyssoise Soup with Cream

Soups | French cuisine

⏳ Time

30 minutes + 12 hours

🥕 Ingredients

🍽️ Servings

Description

Vichyssoise Soup with Cream

Ingredients

Butter - 1.4 oz
Onion - 1 piece
Leek - 4 pieces
Potato - 2 lbs
Milk - 17 fl oz
Chicken Broth - 25 fl oz
Parsley - ½ bunch
Cream - 8 fl oz
Salt - to taste

Step by Step guide

Step 1

Clean and wash all the vegetables, finely chop the onion and leek, and slice the potato thinly.

Step 2

Melt the butter in a pot. Add the onion and cook over low heat, stirring, for 5 minutes until soft. Add the leek and cook for another 5 minutes until golden. Add the potato, pour in the broth, and bring to a boil. Cook for 40 minutes over medium heat. Then remove the pot from the heat and let it cool slightly.

Step 3

Then blend until smooth. Add the milk and blend again. Pour the soup into a glass or ceramic bowl, season with salt, and stir in the cream. Cover and refrigerate for 12, or better yet, 24 hours. Serve garnished with parsley.