The traditional vichyssoise, the iconic leek cream, is a very simple recipe that is always very appealing. And it can be enjoyed hot and cold. It is a spoon dish that is delicious cold and what can be done, if we feel like it, by adding a fruity touch to the leeks and potatoes, as in this apple vichyssoise recipe. However, today we are going to do, with the help of the experts from straight to the palatethe classic recipe for this dish of French origin.
First of all, we clean the leeks well, making cross incisions on the green end and place them under a stream of water. Next, we remove the first (or outer) layer and use the rest.
For our recipe, we will need to cut off the white part of the leeks, so we take that and cut into slices or pieces. The green part is perfect for flavoring chicken and fish broths so we can keep it clean in the freezer for when it is needed. We also wash, peel and chop the potatoes into pieces.
Relaxdays Crescent Knife with Cutting Board, Chopping Board for Herbs, Stainless Steel and Bamboo, 2 x 20 x 20 cm, Brown, Natural
Saute the leek in the butter, over a very low heat so that it does not take on any color. When it is soft, add the potatoes and the broth. Tradition says that you have to do it with chicken broth but, if you want a vegetarian recipe, you can use water or vegetable broth.
Finally, we turn up the heat and let cook for 30 minutes until the potatoes are very tender. Then we crush it with the blender and when it cools down a bit, we add the liquid cream.
This dish is very rich if you decorate the top with some croutonssome fish roe, some crunchy apple cubes or adding a few drops of cream or cream cheese and sprinkling with aromatic herbs.
Stand mixer Braun Multi Quick 9 MQ9135XI Advanced SmartSpeed
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Photos | straight to the palate