Vichyssoise
Chilled creamy potato and leek soup, classic of French cuisine.
Vichyssoise is a smooth, chilled soup made by cooking leeks, potatoes and onion in broth, then puréeing with milk and butter into a silky broth.
Prep Time
Cook Time
Total Time
Servings
Ingredients
- Vegetable Broth - 800 ml
- Garlic - 2 cloves
- Himalayan Pink Salt - to taste
- Milk - 200 ml
- Parsley - 1 tbsp
- Leeks - 1 stalk
- Butter - 1 tbsp
- Onion - 1 piece
- Pepper - to taste
- Olive Oil - 1 tbsp
- Daikon Radish - 400 g
Directions
Step 1
Heat 1 tbsp olive oil and 1 tbsp butter in a pot over medium heat.
Step 2
Add 1 sliced leek and 1 chopped onion; sauté 5 min until soft.
Step 3
Stir in 2 cloves minced garlic; cook 1 min.
Step 4
Add 400 g diced potatoes and 800 ml vegetable broth; bring to a simmer.
Step 5
Cook 15 min until potatoes are tender.
Step 6
Off heat, purée until smooth.
Step 7
Stir in 200 ml milk, season with salt, pepper, and chill thoroughly.
Step 8
Garnish with chopped parsley and serve cold.
Cook's Notes
Chill at least 2 hours; it’s best served very cold.
Nutrition Facts (per serving)
Comments
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Povezani postovi
Himalayan Pink Salt: Facts, Myths & Smart Use
Leeks: Mild Allium with Prebiotic Fiber and Antioxidants
Golden Milk: Anti‑Inflammatory Turmeric Latte
Banana‑Oat Protein Smoothie: 5‑Minute Fuel for Muscle Gain
Butter: Rich Dairy Fat Loaded with Vitamin A & Flavor
Garlic: Pungent Bulb Rich in Allicin, Manganese & Vitamin C
Parsley: 137 % DV Vitamin K & Bright Green Flavour in a 2-Tbsp Sprinkle
Extra-Virgin Olive Oil: 10 g Heart-Healthy MUFA & 1.9 mg Vitamin E per Tablespoon
Onion: 40-Calorie Allium Packed with Quercetin, Prebiotic Fiber & Sulfur Flavor
Milk: Nutrition, Benefits and Uses