Vichyssoise soup

Супа Вишисоаз2 681x1024 Vichyssoise soup

Vichyssoise soup


600-700 g of potatoes
2 leeks
40 g butter
1 liter chicken broth (homemade*)
200 ml milk cream
Salt and pepper to taste

Milk cream and chives to serve

 Супа Вишисоаз 23 1024x681 Vichyssoise soup


Mince the leeks and sauté in oil for 5 minutes, covered. When they soften and lose their volume, add the potatoes (peeled and sliced) and the broth. Simmer the soup for about 30 minutes, seasoning with salt and pepper when passing by.

Off the heat, blend until creamy and leave aside to cool. Then, stir in the cream.

Serve Vichyssoise soup cold, topped with a spoonful of cream and some chopped chives. Of course, the soup is also delicious warm.

 Супа Вишисоаз 32 682x1024 Vichyssoise soup

* For the homemade chicken broth I boiled 2 chicken thighs (I couldn’t find just bones), peppercorns, 1 onion, a slice of celery, 1 carrot and 2 slices of parsnip for 1 hour.

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One Response to Vichyssoise soup

  1. Zoki says:

    I love leek soup, this soup looks so good. Hugs, my dear friend.

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