French Vichyssoise | Creamy cold leek soup
(0)
45 min
Quick
Sezamo
Vichyssoise este o supă rece clasică din gastronomia franțuzească, extrem de fină, catifelată și răcoritoare. Preparată din praz fraged, cartofi, unt și smântână lichidă, decorată cu arpagic proaspăt, este alegerea ideală pentru zilele călduroase de vară.
Ingredients
Preparation method
Preparing the vegetables
Clean the leek and use only the white and light green parts. Wash it very well under cold running water to remove any trace of dirt or sand, then slice it into thin rounds. Peel the yellow onion and finely chop it. Peel the white potatoes and cut them into small, uniform cubes so they cook quickly.
Boiling and simmering
In a large heavy-bottomed pot, melt the butter over medium-low heat. Add the leek rounds and chopped onion, along with a generous pinch of salt. Sauté the vegetables slowly for 10-12 minutes, stirring frequently, until soft and translucent, taking great care not to brown them at all, to preserve the soup's light color.
Add the potato cubes to the pot and pour in the warm vegetable stock. Bring to a boil, then reduce the heat to low, cover with a lid, and let everything simmer gently for 20-25 minutes, until the potatoes are extremely tender and fall apart easily.
Chef's tip
The secret to an authentic Vichyssoise is not allowing the leek and onion to brown while sautéing in butter. The texture must be impeccably smooth, and the soup is best enjoyed very cold, straight from the fridge.
If the soup becomes too thick after chilling in the refrigerator, you can thin it with a little cold vegetable stock or milk until reaching the desired consistency.
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