Hello, friends of Paulina Cocina! Today I'm bringing you a French recipe for Vichyssoise , a cold leek soup you'll dip your spoon into and savor every last drop. If you want to impress at a meal with friends or family, make this Vichyssoise and you'll amaze everyone.
The best part is that it's a simple recipe , with affordable and easy-to-find ingredients. This time, I'm sharing an easy way to make it and some tips for pairing it with your favorite recipe. Make it at home and then let us know how it turned out in the comments.
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Vichyssoise: the ideal cold soup for summer
Vichyssoise is a cold leek soup originally from France , which has become a world-renowned recipe. It's delicious and characterized by a smooth, creamy texture and a delicate, refreshing flavor.
This tasty preparation of leeks, potatoes, broth, and cream is perfect for warmer days and a great option as a starter or main course. It's an easy recipe to make and with just a few ingredients, sure to delight even the most discerning palates.
While it's traditional to enjoy this soup in the summer, prepared cold, some people also prefer to enjoy it as a hot soup, the more classic way. The truth is, it's super tasty either way.
The story behind Vichyssoise
This delicious cold soup originates from the Vichy region of France, hence its name. It is said to have been created by French chef Louis Diat , who worked at the famous Ritz-Carlton restaurant in New York in the 1910s.
One version of the story says that Diat was inspired by a leek and potato soup his mother used to make at their home in Vichy, France. Based on that recipe, the chef decided to create a similar, but cold, soup to serve in the summer.
Since those years, this cold soup has been included as part of French gastronomy , included in the summer menu, and has become a very popular dish in many parts of the world.
Essential ingredients of Vichyssoise
The ingredients that are essential in preparing vichyssoise are leeks, potatoes, broth (which can be chicken or vegetable), and cream . These elements are the basis of the recipe and give it its distinctive, creamy, and smooth flavor.
Other ingredients that the recipe may also include are lard (butter), onion, olive oil, and aromatic herbs such as thyme or parsley, to perfume and give it more flavor.
A vegan vichyssoise
To replace the traditional ingredients of this French soup, and make it a vegan-friendly , you can use:
- Vegetable oil , instead of butter.
- Vegetable broth , instead of chicken broth.
- Coconut milk , instead of cream.
Some ideas to give a personal touch to the vichyssoise recipe
- Pieces of ham
- Grated cheese
- Chopped chives
- Parsley
- Roasted seeds
Some people prefer leek cream served with croutons for a crunchy texture; it's a quick and easy option. It can also be served with a slice of toasted bread or a fresh salad to complement the creamy flavor of the vichyssoise.
Drinks to accompany Vichyssoise cream
There's no specific beverage that's usually served with this cold leek soup, as it depends on each person's taste. However, it's suggested to pair it with a cool drink, such as a dry white wine, a light beer, or lemonade.
You can also choose sparkling water or iced tea to complement the creaminess of the vichyssoise. The important thing is that the accompanying drink isn't too strong or heavy, so as not to overpower the flavor of the cold leek cream.
To complete the French menu, after the tasty Vichyssoise cream, for dessert you can enjoy an irresistible traditional French creme brulee .
Final tips before preparing the Vichyssoise cream
Preparing this recipe is simple. Cook the leeks, only the white part, in butter or olive oil; add the chopped potatoes and cook until tender. Then blend or mix everything and add the cream.
Before serving, it's important to let it cool to room temperature before placing it in the refrigerator and letting it chill for about 2 hours until ready to serve. It can be stored for approximately 3 days in the refrigerator, in an airtight container or covered with plastic wrap.
Vichyssoise cream recipe
- Yields: 4 portions
- Preparation time : 30 minutes
Ingredients
- 4 leeks
- 1 onion
- 2 potatoes (potatoes)
- 1 liter of chicken (or vegetable) broth
- 200 ml of cream
- 2 tablespoons of olive oil or 1 tablespoon of butter
- Salt and pepper to taste
- Croutons (optional)
How to make cold leek cream Vichyssoise step by step
- Clean the leeks thoroughly and thinly slice the white part, along with the onion. Sauté in a saucepan with oil or butter over low heat until lightly browned.
- Peel and dice the potatoes and add them to the pot. Cover with the broth, season with salt and pepper to taste, and cook until the potatoes are tender.
- Once everything is cooked, you can blend it in a blender or food processor until you get a smooth cream. If there are any lumps, you can strain it through a fine sieve.
- Add the cream, mix and let it cool for 2 hours in the refrigerator before serving.
- Serve cold and decorate with croutons.
