Vichyssoise
Hello!
Today we will prepare the famous French cream soup with potatoes and onions.
Difficulty: 3/10
Cooking time: 35 min.
Number of servings: 2
Ingredients:
- Chicken broth, 100 ml
- Cream (from 20%), 100 ml
- Potatoes, 150 gr.
- Leeks, 1 PC.
- Butter, 20 gr.
- Garlic, 1 clove
- Nutmeg, pinch
- Sweet paprika
- Bread
- Black pepper, salt, olive oil
- Herbs fennel/tarragon/chives (for serving)
Leek carefully wash and cut into thin rings. Potatoes clean and cut into small pieces. With bread cut the crust and cut into medium cubes. Peel the garlic and cut into slices.
Put the bread on a baking sheet, salt, sprinkle with olive oil, add paprika (you can add dried garlic) and bake in the oven (220°C) for ten minutes.
In a saucepan or a saucepan with a thick bottom, melt the butter and fry the leek for ten minutes over medium heat.
Add potatoes and garlic. Stir and cook for one minute.
Pour the chicken broth, bring to a boil and cook for fifteen minutes.
Add cream, nutmeg, salt, pepper to taste and cook for five minutes.
Punch blender until smooth, grind through a sieve, cover with a lid and leave alone for five minutes.
Serve Vichyssoise with croutons, herbs and a couple of drops of extra virgin olive oil.
Bon appetit!
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