Vichyssoise Cream Recipe
This vichyssoise or leek cream recipe is a very traditional dish, although there is some question as to whether it originated in France or the United States. It is eaten cold in summer as well as hot in winter, and is prepared with leeks and potatoes as the main ingredients. It is an excellent cream to enjoy throughout the year.
In addition, as a main dish it is light, nutritious and delicious. You can prepare it with or without milk, although you can also add cooking cream to make it taste better and smoother. We tell you all the secrets so that it is delicious and you discover how to make Vichyssoise cream for you and your loved ones.
Ingredients to make vichyssoise cream:
- 2 leeks
- 1 onion
- 3 potatoes
- 1½ liters of chicken broth, vegetables or water
- 2 dessert spoons of butter
- 150 milliliters of cream or cooking cream
- 1 pinch of pepper
- 1 pinch of salt
How to make vichyssoise cream:
- Clean the vegetables. Peel the leeks, cut them in half and wash them. Cut again into small pieces. Peel and chop the onion.
- In a saucepan put the 2 tablespoons of butter and a splash of olive oil. Add the onion and leeks. Sauté them and cook for 5 minutes so they brown a little and the homemade Vichyssoise cream has more flavor.
- Peel the potatoes, wash them and cut them into pieces. Add them to the pot, stir everything and mix.
- Add the broth or water, you can also make the broth with a pill. Let it cover everything and cook for 20 minutes or until the potatoes are tender. Add a little salt and pepper. If you see that more broth is needed, add it.
- Prick a potato with a knife and, if it is tender, remove from the heat and with the blender mash all the vegetables until we have a fine cream left.
- Put the casserole with everything crushed on the fire, add the cream and mix everything. Salt taste and rectify if necessary. If you like the vichyssoise cream to be finer, you can pass it through a strainer. Turn off the heat and let cool, when ready put it in the fridge until serving time.
