Recipe of traditional vichyssoise, the cream of leeks to enjoy cold (and also hot)
Perhaps the most difficult part of the traditional vichyssoise recipe, the cream of leeks to be enjoyed cold and hot, is to learn to write this word correctly. I have seen it in many restaurant menus and menus of the day with the name of vichisuá, vychisoisse, with the two eyes changed and even starting with the letter B instead of with V.
The truth is that it is a very simple recipe that at this time of the year craves a lot, since it is a spoon dish that is delicious in cold and that can be done if we feel like it, adding to the leeks and potatoes a fruity touch like in this Apple vichyssoise recipe. Today we are going to make the classic recipe of this dish of French origin.
For 6 people
- 60 g butter
- Leek (white part only)500 g
- Potato500 g
- Chicken soup1 l
- Salt and pepper to taste
- Liquid cream for cooking200 ml
How to make classic vichyssoise or leek cream
- Total time50 m
- Elaboration20 m
- 30 m cooking
- 10 m rest
We clean the leeks well, making cross incisions at the green end and placing them under a stream of water. Then we remove the first layer or exterior and take advantage of the rest. For our recipe, we will need to cut the white part of the leeks.
So, we take the white part and chop it into slices or pieces. The green part is perfect for flavoring chicken and fish broths. I always keep it very clean in the freezer for when I need it. We also wash, peel and chop the potatoes into pieces.
Sauté the leek in the butter, over very low heat so that it does not take any color. When it is soft add the potatoes and the broth. Tradition says you have to do it with chicken broth but if you want a vegetarian recipe you can use water or vegetable broth. We raise 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 a little, we add the liquid cream.
To finish our cream, we strain it through the fine strainer to remove all other strands. If we want, we can also make this delicious hot leek cream like any other vegetable puree or cream, although the most common is to consume the cold vichyssoise. To do this, we let it cool in the fridge and serve it in bowls or in a jar to take it as a drink.
With what to accompany the traditional vichyssoise
The recipe for traditional vichyssoise, the cream of leeks to enjoy cold (and also hot) is very rich if you decorate the top with croutons, fish roe, apple taquitos or if you add a few drops of cream and sprinkles with aromatic herbs as I have done. I leave it to your liking.