Vichyssoise

vichyssoise
vichyssoise

Vichyssoise

  By solypimiento      , , , ,

August 2, 2015

5.0 0

A vichyssoise is a popular thick cream, very smooth in texture, rich flavour and best served cold. It is made of leek, onion, potato, chicken stock and cream, products that do not have much colour contribution, providing the vichyssoise with its characteristic white colour. To help with the colour, it is very important that the cooking process is a gentle sweat that does not cause any browning or caramelisation. Try it accompanied by a slow cooked soft boiled egg and some bread croutons and get refreshed!

  • Prep: 15 mins
  • Cook: 45 mins
  • 15 mins

    45 mins

    1 hr

  • Yields: 4 servings

Ingredients

3 - Leeks

1 - Small white onion

1 - Medium sized potato

750 ml - Chicken stock

100 ml - Double cream (35% fat)

60 g - Butter

AR - White pepper

AR - Salt

For the garnish (optional)

20 - Plain bread croutons (Go to our recipe >>)

4 - Slow cooked soft boiled eggs

AR - Watercress sprouts

Directions

Wash the potatoes, peel them and cut into chunks.

Clean the leeks and cut off the dark green tops. Peel the onion. (A vichyssoise is a white soup, therefore the less non-white bits we introduce in the equation the better). Slice both the onion and the leeks in fine julienne.

Put a saucepan (min 1.5 litres capacity) on a low heat and add the butter and the onion. Sweat for about 10 minutes. It is important that the onion does not get any colour. When the onion turns transparent, add the leeks and sweat together for an extra 5 minutes.

Add the potato chunks and the chicken stock. Cover with the lid and simmer for 30 minutes.

With a hand blender, blend everything until obtaining a thin cream.

Pass the cream through a chinois, pressing with a ladle to get a very smooth texture. Reject whatever is left in the chinois.

Let the cream cool down in the fridge for about 2 hours.

Once chilled, add the double cream, season with salt and white pepper to suit your taste and mix well.

Serve the vichyssoise accompanied by a soft boiled egg (for a runny yolk, cook at 65ÂșC for 45 minutes) and some plain bread croutons . Splash some drops of extra virgin olive oil and scatter a few watercress sprouts to add a hint of peppery flavour to it.

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