I was looking for a summer soup recipe and found it vichyssoise. Vichyssoise [tariama viši’svoz] is a soup of leeks, potatoes, onions and cream, served cold, garnished with small onion leaves. Internet writes, that it was created by French-born chef Louis Diat, who headed the kitchen of the Ritz Carlton Hotel in New York at the beginning of the twentieth century. Leek, potato soup, whitened with milk or cream, only hot is a common soup not only in France. Chef Louis Diat also does not hide that he got his inspiration from his mother, when she would cool the hot soup with cold milk for the children. And indeed, this leek soup, two in one – is designed to be eaten chilled, but really very tasty and hot.
Let’s taste it, after all, we also need more summer soups, no matter how delicious those chilled beetroot soup are, you won’t eat them every day.
So, it will be necessary
Tools: a pot or casserole with a lid, in which we will cook at first, and then cook the soup; sharp knife, cutting board; blender.
Ingredients: 4 medium-thick leeks (about 300 g), white and light part, washed well and cut into slices; butter for frying, unsalted (about 30 g), a couple of large starchy potatoes, shaved and cut into small cubes for faster cooking; 1 liter of vegetable broth, you can also use chicken, but be sure to skim off the fat, especially if you eat the soup cold; 200 ml of cream; salt, pepper; writes that Louis Diat used to serve soup decorated with onion leaves (those thin ones) to restaurant visitors.
The soup kept in the fridge overnight is the same! It cools well and all the flavors blend.
It turns out that this soup is quite popular, the name vichysvozas is used generically and many variations have been created: cucumber and lettuce vichysvozas, carrot vichysvozas, and vegan versions are called veggysvizas! (If you cook it with vegetable broth, it will be the truest veggie visa).
Let’s taste it, after all, we also need more summer foods, no matter how delicious those chilled beetroot soup are, you won’t eat them every day.
Vichyssoise – cold leek soup
Ingredients
- 4 leek (about 300 g), white and light part
- 30 g unsalted butter
- 2 large starchy potatoes
- 1 l vegetable or low-fat chicken broth
- 200 ml cream
- Salt and pepper
- For serving onion letters
