Vichyssoise | Refreshing French Cold Leek Soup
(0)
40 min
Quick
Kifli Kukták
A Vichyssoise a klasszikus francia konyha egyik legelegánsabb nyári levese: selymes póréhagyma és krémes burgonya találkozása tejszínnel, jéghidegen tálalva és friss snidlinggel megszórva. Tökéletes frissítő a forró napokon!
Ingredients
Preparation method
Preparation
Wash the leek thoroughly and slice only the white and pale green parts thinly. Finely chop the shallot, peel the potatoes, and cut them into 1-2 cm cubes.
Cooking
Melt the butter in a saucepan over medium heat, add the chopped shallot and leek, then cover and sweat over low heat for about 8-10 minutes until softened, taking care not to let them brown.
Add the cubed potatoes, pour in the vegetable stock, season with salt and pepper, and bring to a boil. Then simmer covered over low heat for 20 minutes until the potatoes are completely soft.
Chef's tip
The secret to a perfectly smooth, snow-white French Vichyssoise is sweating the onions gently in butter without browning them; after puréeing, you can also pass it through a sieve for an even smoother texture.
If you are in a hurry, you can quickly cool the soup in an ice water bath before placing it in the fridge.
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