Thursday, June 23, 2016

Soups of the World - Vichyssoise

This take on the plain old leek and potato soup is supposedly French in origin but most say it was created in America. It's usually served cold, I'm going to try it both ways.


1 onion
3 leeks
3 potatoes
1 tablespoon butter
1/2 teaspoon dried marjoram
1 bay leaf
1 litre cicken stock
4 tablespoons whipping cream
Salt & pepper

Slice the onion and leeks up.

Melt the butter in a pan and saute the onion and leeks until softened. 

Peel and slice the potatoes then add them to the pan along with the bay leaf,  marjoram, salt and pepper.

After a few minutes add the stock and simmer for about 20 minutes.

Use an immersion blender to make a smooth soup then add the cream. Stir well and serve.

This soup was delicious both hot and cold. It's nice and thick with the buttered leeks giving a lovely flavour to it. I had to add a bit more salt and pepper once it had cooled. To be honest I'm not really a fan of cold soups, it seems almost like an oxymoron. It was nice to give it a try cold though, it's definitely a different taste. In conclusion, nice!

No comments:

Post a Comment

//this is the code for the pinterest button images, up until the closing script tag