Vida Recetas Editorial
Vichyssoise is a cold leek and potato soup of French origin, although its popularity has spread worldwide. This easy recipe will let you prepare a classic and creamy version, perfect for hot days or as an elegant starter. The potato provides the characteristic silky texture, while the leek gives it a mild and slightly sweet flavor.
You can serve it cold or hot, according to your preference. If you want a lighter version, substitute the cream with evaporated milk. For an extra touch, garnish with fresh chopped chives. This vichyssoise is ideal for those looking for a simple recipe with a restaurant-quality result.
Cook
30 min
Servings
6
Put the leek in the glass and program 4 seconds, speed 5. Using the spatula, lower the leftover leek from the lid and from the inside of the glass to the blades.
Add the oil and butter, and set 12 minutes, Varoma temperature, speed 1.
Add 200 g of water and program 1 minute, progressive speed 5-10 so that the leek is well crushed.
Add the chopped potato, salt, pepper and remaining water. Program 20 minutes, 100º, speed 1.
Wait a few minutes for the temperature to drop a little and program 1 minute, speed 7.
Add the nutmeg and milk. Program 8 minutes, 90º, speed 3. Serve with chopped chives. If you want it to be more liquid, add water.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is minutes and the cooking time is 30 minutes.
This recipe is designed for 6 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
