Bonjour friends of Paulina Cocina! Today I bring you one french vichyssoise cream recipea cold leek soup to dip the spoon in and savor every last drop. If you want to shine at a meal with friends or family, make this vichyssoise cream and you will surprise everyone.
Best of all, it’s a simple recipe, with accessible and easy-to-find ingredients. This time I share an easy way to do it, and some tips to accompany it. Make it at home and then tell us in comments how it went.
Vichyssoise: the ideal cold soup for summer
Vichyssoise is a cold leek cream from France., which has become a well-known recipe throughout the world. It is delicious and is characterized by having a soft and creamy texture, with a delicate and refreshing flavor.
This tasty preparation of leeks, potatoes (potatoes), broth and cream (cream), is perfect for warmer days and a very good option to enjoy as a starter or main course. It is an easy recipe to make, which with few ingredients can surprise even the most exquisite palates.
Although it is traditional to enjoy this soup in summer, as a cold preparation, there are also people who prefer to savor it as a hot soup, in the most classic way. The truth is that it is super tasty either way.
The story behind the vichyssoise
This delicious cold soup originates from the Vichy region of France, hence its name. It is said to have been created by French chef Louis Diat, who worked at the famous Ritz-Carlton restaurant in New York, in the 1910s.
One version of the story says that Diat was inspired by a leek and potato soup that his mother used to make, in her house in Vichy, France. Based on that recipe, the cook decided to create a similar but cold soup to serve in summer.
Since those years this cold soup was included as part of the French gastronomywhich is included in the summer menu, and has become a very popular dish in many parts of the world.
Vichyssoise essential ingredients
The ingredients that cannot be missing in the preparation of vichyssoise are leeks, potatoes, broth, which can be chicken or vegetable, and cream. These elements are the basis of the recipe, and those that give it that creamy and smooth flavor that identifies it.
Other ingredients that the recipe can also include are lard (butter), onion, olive oil and aromatic herbs such as thyme or parsley, to perfume and give it more flavor.
A vegan vichyssoise
To replace the traditional ingredients of this French soup, and make it an option fit vegansIt can be used:
- Vegetable oilinstead of butter.
- Vegetables soupinstead of the chicken one.
- Coconut milkinstead of cream.
Some ideas to give a personal touch to the vichyssoise recipe
- bits of ham
- Grated cheese
- Chopped chives
- roasted seeds
Some people prefer cream of leeks served with croutons, to provide a crunchy texture, is a quick and simple option. It can also be served with a slice of toasted bread or with a fresh salad to complement the creamy flavor of the vichyssoise.
Drinks to accompany the vichyssoise cream
There is no specific drink that is customary to drink with this cold leek cream, as this depends on each person’s taste. However, it is suggested to do it with a cool drink, such as a dry white wine, a lager or lemonade.
You can also choose a sparkling water or iced tea to complement the creaminess of the vichyssoise. The important thing is that the accompanying drink is not too strong or heavy, so as not to overshadow the flavor of the cold leek cream.
To complete the French menu, after the tasty vichyssoise cream, from dessert can enjoy an irresistible creme brulee traditional french.
Final advice before preparing the vichyssoise cream
The preparation of this recipe is simple. Cook the leeks, only the white part, in butter or olive oil; Add the cut potatoes and cook until the potatoes are tender. Then everything is blended or mixed and the cream is added.
Before consuming it, it is important to let it warm to room temperature, before putting it in the fridge, and let it cool for about 2 hours until serving time. It can be kept for approximately 3 days in the fridge, in an airtight container or covered with plastic wrap.
vichyssoise cream recipe
- Yield: 4 portions
- Preparation time: 30 minutes
- 4 leeks
- 1 onion
- 2 potatoes (potatoes)
- 1 liter of chicken broth (or vegetables)
- 200 ml of cream (cream)
- 2 tablespoons olive oil or 1 tablespoon lard (butter)
- Salt and pepper to taste
- Croutons (optional)
How to make the vichyssoise cold leek cream step by step
- Clean the leeks well and cut the white part into thin slices, along with the onion. Sauté in a saucepan with oil or butter, over low heat, until lightly browned.
- Peel and cut the potatoes into small cubes and add to the saucepan. Cover with the broth, season to taste and cook until the potatoes are tender.
- Once everything is cooked, it can be passed through a blender or mixer until a smooth cream is achieved. If there are lumps, you can pass through a fine strainer.
- Add the cream, integrate and let cool for 2 hours in the fridge before serving.
- Serve cold and decorate with croutons.