The Vichyssoise is an excellent soup for hot days because it is one of those soups that is savored cold, comme for example the Gaspacho, although it’s also delicious hot.
The Vichyssoise was created at the start of the 20th century by a Frenchman in New York for the opening of the Ritz Charlton’s outdoor terrace. It is a soup based on leeks and potatoes sublimed with cream for an ultimate delicacy.
This is a recipe for the Vichyssoise that I have been making for I do not know how many years. I remember that it was a friend of my husbands who had served us this soup when we were freshly married and that I was so impressed by the taste it that I asked for the recipe. He kindly sent it to me after admitting that it was his mother who had prepared it for dinner with us. Go mom’s, you rock 😄
Recipe Vichyssoise for 6
- 4 leeks
- 2 onions
- 1 l broth
- 2 medium potatoes
- 50 g butter
- 1/4 l fresh cream
- Chopped chives
- A pinch of nutmeg
- salt pepper
Cut the leeks into 2 cm pieces and the onions into slices. Melt the butter in a saucepan and gently cook the vegetables for 4 to 5 minutes without letting them color, stirring constantly. Then cut the potatoes into slices and add them to the leeks and onions. Add pepper and salt very lightly if using stock cubes. Cover with the broth. Put on low heat for about twenty minutes.
Mix, then pass through a fine sieve. Add the lightly beaten crème fraîche. Put several hours in the refrigerator.
Serve in an individual bowl or in a cup, sprinkle with chopped chives.
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