Perhaps the most difficult thing about the cream Vichyssoise traditional is to learn to write this word correctly. I have seen it on many restaurant menus and daily menus with the name vichisuá, vychisoissewith the two S’s changed and even starting with the letter B instead of V.
The truth is It is a very simple recipe that is very desirable at this time of year.since it is a spoon dish that is delicious cold and that can be made if we feel like it, adding a fruity touch to the leeks and potatoes as in this apple vichyssoise recipe.
Today we are going to do the classic recipe for this dish of French originwhich can also be made in a lighter and healthier version of vichyssoise without cream.
The mild flavor of leek and potato are old acquaintances together, in traditional dishes such as porrusalda, which is enriched with cod.
We clean the leeks well, making cross incisions on the green end and placing 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 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 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 doesn’t take on any color. When it is soft, add the potatoes and broth. Tradition says that you have to make it with chicken broth but if you want a vegetarian recipe you can use water or vegetable broth. We increase the heat and let it cook for 30 minutes until the potatoes are very tender. Then we blend it with the mixer and when it cools a little, we add the liquid cream.
To finish our cream, we strain it through a fine strainer to remove any remaining threads. If we want, We can also eat this delicious leek cream hot like any other vegetable puree or cream, although the most common thing is to consume the vichyssoise cold. To do this, we let it cool in the refrigerator and serve it in bowls or in a jug to drink it as a drink.
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What to accompany traditional vichyssoise
The traditional vichyssoise recipe is very delicious if you decorate the top with some croutons, some fish eggs, some crispy apple cubes or if you add a few drops of cream or cream cheese and sprinkle with aromatic herbs as I have done. I leave it to your taste.
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