Vichyssoise - Cold Potato Soup

Vichyssoise - Cold Potato Soup - фото рецепта
Recipe for a French refreshing cold cream soup that is very popular in different regions of France during the summer. Legend has it that it was invented by French chef Louis Diat, who worked at the Ritz-Carlton hotel in New York City. He was very homesick for his hometown of Vichy. In modern French cuisine, Vichyssoise refers to any vegetable dish based on potatoes that is served cold. When serving, the soup is poured into plates or bowls. Sweet peppers, tomatoes, shrimp, etc., can be used instead of cucumbers.
3.5 tbsp
1 pc
2.5 cups
3.75 cups
Beef Broth
3 cups (chicken)
2/3 cup (15-20% fat)
2 pcs (fresh)
To prepare Vichyssoise, finely chop the onion and leek. Cut the potatoes into small cubes.
In a pot with a thick bottom where the soup will be cooked, melt the butter and sauté the onion until translucent. Then add the leek and sauté until soft.
Add the potatoes to the pot, pour in the broth, bring to a boil, and simmer for 30 minutes until the potatoes are cooked.
You can use plain water (no gas) instead of broth.
Allow the soup to cool slightly, then add the cream and blend everything using a blender. Chill the soup in the refrigerator thoroughly. Serve cold potato soup Vichyssoise with finely chopped cucumbers and herbs.