- Ingredients
- Procedure
- Allergens
Recipe for Vichyssoise or cream of leeks with potatoes
Today we are going to prepare an exquisite cream of leeks with potatoes , better known as Vichyssoise, since it was a French chef named Louis Diat who worked at the famous Ritz-Carlton hotel in New York who was credited with inventing this exquisite leek cream.
What I like most about Vichyssoise is that it s e can eat both hot and cold , so we can prepare it in any season of the year. Another very positive point of this recipe is that it is very easy to prepare. We just have to put the ingredients, let them cook for a few minutes and finally blend with the blender.
I like it decorate the Vichyssoise with a little hard-boiled egg and a few pieces of ham . This part is optional but I really advise you to add these extra ingredients. It is very rich!
If you like vegetable cream recipes you can't miss our delicious zucchini cream , the pumpkin cream dish either pumpkin cream with apple .
Don't you have any ingredients? Here are other similar recipes
Ingredients
How to prepare a leek cream or vichyssoise
- We wash the leeks, remove the green part and the roots, and remove the outer layer. For this recipe we will only use the white part of the leek.
- Cut the leeks into medium-sized slices (see step-by-step image).
- We peel the potatoes and cut them into pieces.
- Sauté the leeks in the butter over very low heat. They should not take color to get the Vichyssoise cream to have the perfect color.
- When they are tender, add the potatoes and chicken broth, and cook for 30 minutes (the potatoes must be very tender).
- Once the 30 minutes have elapsed, we grind all the ingredients with the blender in the same pot where we cooked the cream and let it cool down a bit.
- We add the liquid cream with the rest of the ingredients.
- We pass the cream through the strainer to remove any remaining fiber from the leeks.
- We splash to taste.
- We let the leek cream or Vichyssoise rest in the refrigerator for about 2 hours. The most common thing is to drink this cream cold, but if you prefer we can have it freshly made and very warm.
- While the leek and potato cream rests, we put water to boil to prepare the hard-boiled eggs that will serve as decoration for this exquisite dish.
- When the water starts to boil, add the eggs and let it cook for 10 minutes.
- After 10 minutes, quickly add cold water to stop the cooking. We remove the water and peel the eggs.
- Once the cream is cold (remember that you can also have it hot) we serve it on 2 plates.
- We cut the eggs in half and add them to the plate to decorate. At this point we can also add the ham cubes.
- All we have to do is enjoy a delicious leek cream, whether hot or cold!
Ruben Canadas
I started cosmorecipes in 2020 during the time we were cooped up at home. Having so much free time I spent a lot of time in the kitchen trying different dishes. So I decided to mix cooking with my other great passion: web programming. That's why I decided to open this blog where I post the different recipes that I'm cooking.
