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Ingredients

Serves:
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bulb onion 230 g
leek 180 g
butter 20 g
potato 750 g
vegetable broth or chicken 600 ml
milk 500 ml
ground nutmeg 1/6 tsp
bay leaf 1 pc
ground black pepper
salt
for toasts
bread 8 slices
garlic 2 cloves

Nutritional information

cal
64,06
prot
2,08
fat
1,42
carbs
10,99
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French Soup Vichyssoise

French Soup Vichyssoise

Ingredients

  • 230 g bulb onion
  • 180 g leek
  • 20 g butter
  • 750 g potato
  • 600 ml vegetable broth
    or chicken
  • 500 ml milk
  • 1/6 tsp ground nutmeg
  • 1 pc bay leaf
  • ground black pepper
  • salt

  • for toasts

  • 8 slices bread
  • 2 cloves garlic

Tender, silky, with rich flavor – it’s all about Vichyssoise – French leek creamy soup. Today we are going to describe the recipe first, and then give you some recommendations as to how better to serve it. By the way, it is traditionally served cold, but we believe that while hot it is also exceptionally good.


All author's recipes

Olesya Fisenko

Chief editor

The author and founder of the project "Nehudeem.ru" - a culinary portal about simple and delicious food. She brings together all lovers of homemade food with the help of the site. Together with other food bloggers, she shares delicious recipes with a detailed step-by-step description. Olesya likes to cook and embodies his culinary knowledge in recipes. Every day she tries to make this project even more convenient and interesting. Mom of Ann and Kiril.

Steps

1
Done

Step 1

Chop the onions finely. Wash and slice white part of the leek.

2
Done

Step 2

Put butter into a pot, add leeks and onions. Cook over medium heat for 5 minutes, stirring regularly.
3
Done

Step 3

Peel and roughly chop the potatoes. Add the potatoes to the onions and leeks and cook for another 3-4 more minutes, stirring the vegetables regularly. Add the bay leaf and enough broth to cover the vegetables. Bring to the boil and then simmer for another 20-25 minutes until softened (you can use fork to make sure the potatoes are cooked).
4
Done

Step 4

While the soup is being cooked, make some toasts: slice the bread, put on a baking paper sheet, place into the oven, preheated to 170C, for 10 minutes. Flip the toasts and cook for another 3 minutes until light brown.
5
Done

Step 5

Peel 2 cloves of garlic. Rub all sides of the toasts with the garlic cloves.
6
Done

Step 6

Take out the bay leaf out and throw it away. Add salt, ground black pepper, nutmeg and milk into the soup. Bring to the boil, stir and remove from the heat (don't let the soup boil).
7
Done

Step 7

Put aside a ladle of the soup liquid and save it for later. Puree the rest of the soup with a blender until creamy and smooth. If needed, add more salt, pepper, and the broth set aside earlier. Stir the soup.

8
Done

Step 8

Vichyssoise can be served hot with herbs and toasts. If served cold, it should be cooled in a fridge for 1 hour before serving. Plates meant for serving cold soup should be cooled in the fridge beforehand as well. French Soup Vichyssoise is ready.
9
Done

Step 9

Bon appetite! Enjoy!

Tips:

  1. Milk can be replaced with cream, which is traditionally used for this soup.
  2. Broth can be replaced with boiling water.

Feel free to garnish the soup with:

  1. Shrimps. Sauté garlic with olive oil, add peeled shrimps, cook until lightly browned. Roughly chop the shrimps and mix together with chopped fennel. Serve with the cooled soup.
  2. Bacon slices: fry thin slices of bacon on both sides on a dry pan. Serve with the hot soup.
  3. Vegetables. Dice carrots and champignons finely and sauté in vegetable oil, season with salt. Serve with a hot soup complemented with toasts .

French Soup Vichyssoise

Tender, silky, with rich flavor – it’s all about Vichyssoise – French leek creamy soup. Today we are going to describe the recipe first, and then give you some recommendations as to how better to serve it. By the way, it is traditionally served cold, but we believe that while hot it is also exceptionally good.

  • Автор рецепта:
  • После приготовления вы получите 6
  • Время приготовления: 45 mins

Ингредиенты

  • 230 g bulb onion
  • 180 g leek
  • 20 g butter
  • 750 g potato
  • 600 ml vegetable broth
  • 500 ml milk
  • 1/6 tsp ground nutmeg
  • 1 pc bay leaf
  • ground black pepper
  • salt
  • 8 slices bread
  • 2 cloves garlic

Способ приготовления

  • Chop the onions finely. Wash and slice white part of the leek.

  • Put butter into a pot, add leeks and onions. Cook over medium heat for 5 minutes, stirring regularly.

  • Peel and roughly chop the potatoes. Add the potatoes to the onions and leeks and cook for another 3-4 more minutes, stirring the vegetables regularly. Add the bay leaf and enough broth to cover the vegetables. Bring to the boil and then simmer for another 20-25 minutes until softened (you can use fork to make sure the potatoes are cooked).

  • While the soup is being cooked, make some toasts: slice the bread, put on a baking paper sheet, place into the oven, preheated to 170C, for 10 minutes. Flip the toasts and cook for another 3 minutes until light brown.

  • Peel 2 cloves of garlic. Rub all sides of the toasts with the garlic cloves.

  • Take out the bay leaf out and throw it away. Add salt, ground black pepper, nutmeg and milk into the soup. Bring to the boil, stir and remove from the heat (don't let the soup boil).

  • Put aside a ladle of the soup liquid and save it for later. Puree the rest of the soup with a blender until creamy and smooth. If needed, add more salt, pepper, and the broth set aside earlier. Stir the soup.

  • Vichyssoise can be served hot with herbs and toasts. If served cold, it should be cooled in a fridge for 1 hour before serving. Plates meant for serving cold soup should be cooled in the fridge beforehand as well. French Soup Vichyssoise is ready.

  • Bon appetite! Enjoy!

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2 Comments Hide Comments

Благодарю за вдохновляющий рецепт! Суп получился очень вкусным)))
После пятиминутной обжарки лука добавила в него немного белого сухого вина и потушила еще 3 минутки (это придало на мой взгляд изысканности и легкие ароматные нотки в этот французский суп)… Не было сегодня настроения совсем готовить, а увидела ваш рецепт и вуаля…. вкусно, красиво и сытная семья)))) Еще раз спасибо за вашу работу!

Reply

Надежда, добрый вечер!
Очень рада, что вам понравился рецепт) Вино, безусловно, этому блюду пойдет только на пользу)

Reply

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