Vichyssoise soup (French cuisine).

Vichyssoise – a traditional Parisian soup of leeks, potatoes and cream, turned into a puree and served cold with a garnish of chopped green onions and other things that found in the house. Vichyssoise was invented not in the French city of Vichy and in New York, the chef “Ritz-Carlton” at the beginning of the last century. Cook took the classic Parisian leek soup, which is eaten hot, turned it into a puree and ice applied, providing the name, refers to the famous French resort.

Ingredients 6 servings
Leek 500 g
Potatoes 500g
Onion 1 piece
50 g green onions
Chicken broth 1 L
Butter 100g
Salt to taste
Cream 200 ml
Ground black pepper to taste

40 minutes

1. Melt the butter in a deep pan, add finely chopped onion and fry until soft.

2. Add the finely chopped leeks and saute until soft now leek. Then peeled potatoes, finely diced, and broth. Bring to a boil, add salt and pepper and simmer for half an hour.

3. Ready to shake up the soup in a blender with cold cream to the delicate state of the puree. For greater tenderness can wipe the soup through a fine sieve. Cool and serve, sprinkle with finely chopped green onions. In the French tradition vichyssoise is often served with a salad of lightly fried shrimp with garlic and finely chopped fennel, mixed with lemon juice and olive oil.

4. Another option garnish – chopped into small cubes cucumber with green onion and sour cream. Cucumber salad is best for such a pre-peeled to their gentle, defenseless texture blended with the creamy texture of soup.

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