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Vichyssoise

Vichyssoise Cook Expert

Preparation : 10 min Resting : -
Cooking : 30 min Equipment :
Difficulty :
Rating :
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Programmes : accessories :

for Serves 6 :
500 g potatoes (Bintje)
+ 1 for garnish
300 g leeks (white part + 5cm green)
800 ml water
200 ml milk
50 g butter
50 ml single cream
8 g bunch chives, rinsed and finely sliced
salt, pepper
1Peel and cut the potatoes into 2cm cubes and place in the metal bowl. Peel and wash the leeks; roughly chop and place in the bowl. Add the water, milk, 1 tsp salt, the 50g butter; run the CREAMED SOUP programme.
2Meanwhile, peel and dice the remaining potato. Heat the 15g butter in a frying pan over medium heat, add the diced potato and pan-fry for 10 to 15 minutes until golden.
3One minute before the programme ends press Stop, pour in the single cream and restart.
4Serve the vichyssoise in bowls or a soup tureen. Garnish the soup with the panfried potato, season with pepper and sprinkle with chives.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016

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Mel

Made without dairy using soy milk and nuttelex instead of butter. Delicious.