Leek Cream Soup Vichyssoise
Soups • Creole
Description
A classic soup that is taught in all good culinary schools, such as ours, the Culinary Academy. Strictly speaking, there is as much potato in the soup as there is leek, one of the favorite ingredients of the French, which is why Vichyssoise is often referred to as a creamy onion soup. However, the textural base is indeed the potato; it is this ingredient, blended with delicate cream, that gives the soup its wonderful creamy texture. Traditionally, Vichyssoise is served cold, but this is not a case where one must strictly adhere to tradition: Vichyssoise is delightful in any form.
Ingredients
- Spanish onions 1 head
- Butter 0 oz
- Olive Oil 0 fl oz
- Leek 6 pieces
- Potato 20 oz
- Chicken Broth 0 qt
- 10% cream 10 fl oz
- Scallions to taste
- Salt to taste
- Ground Black Pepper to taste
- Nutmeg to taste
Step-by-Step Guide
Step 1
Prepare the necessary ingredients.
Step 2
In a heavy-bottomed pot, heat the olive oil and butter.
Step 3
Sauté the diced onion until translucent, about 2 minutes.
Step 4
Then add the leeks, sliced into half-moons (only the white and light green parts). Sauté for an additional 4–5 minutes.
Step 5
Add the diced potatoes and stir.
Step 6
Add salt and pepper, pour in the broth, bring to a boil, cover, and simmer on low heat for 30–40 minutes, until the potatoes are tender.
Step 7
Blend the soup until smooth.
Step 8
Then pour in the heavy cream, increase the heat to medium, and simmer the soup for another 5 minutes.
Step 9
Add nutmeg, salt, and pepper to taste, remove from heat, and let it cool completely.
Step 10
Serve the soup cold, garnished with chopped green onions.
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