Potato Vichyssoise with Crispy Leek Recipe

La Pomme de Terre en Vichyssoise et son croustillant de Poireaux recipe
Prep in Prep in:
12 mins
Cook in Cook in:
18 mins
Serves Serves:
4
Per Serving %RI

Method

Melt the butter in a soup pan and add the leeks. Cook over a simmering flame for 3 minutes, continuously stirring until translucent, not allowing the leeks or butter to colour.

Add 1.5l of water and bring it to a boil. Add 1 level teaspoon of coarse sea salt to the pan, add the potatoes and simmer for 25 minutes.

Blend well and add the cream, salt and pepper before blending again.

Allow the soup to cool and then refrigerate for at least three hours. Sprinkle with chives and chervil to serve.

Ingredients

2 smooth potatoes (such as Desiree), peeled and finely diced

4tbsps Butter

6 leeks, cleaned and cut into 1 inch pieces

750 ml chicken bouillon

1 teaspoon coarse sea salt

1/2 teaspoon freshly ground black pepper

A dash of nutmeg

1 ½ to 2 cups of sour cream or double cream

1 tablespoon of finely chopped chives

1 tablespoon of finely chopped chervil.

2 smooth potatoes (such as Desiree), peeled and finely diced 4tbsps Butter 6 leeks, cleaned and cut into 1 inch pieces 750 ml chicken bouillon 1 teaspoon coarse sea salt 1/2 teaspoon freshly ground black pepper A dash of nutmeg 1 ½ to 2 cups of sour cream or double cream 1 tablespoon of finely chopped chives 1 tablespoon of finely chopped chervil.

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