Drive away potatoes and onions
soups from France
Vichyssoise vegan
Vichyssoise vegan
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
The vichyssoise is a leek veloute created in 1917 by French chef Louis Diat. In contrast to the velvety classic as we know, this is eaten cold.
preparation
step 1
Wash and peel the potatoes, cut the leeks in half along the length, wash under running water. Cut the potatoes into small cubes and sliced leeks purposes.
step 2
In a pot put the leeks with 4-5 tablespoons of water and let them go and will be very low heat until soft. Add the potatoes and the broth or water, stir well everything and bring to boil.
step 3
Cook on medium heat for about thirty minutes, covering with a lid, then put nutmeg, white pepper and salt.
step 4
Turn off the stove, add the oil and blend with the blender (or in a blender suitable for hot foods) as long as it is a very velvety cream.
step 5
At this point you can choose whether to serve hot or if let it cool to room temperature and then put in the fridge for cold serving.
step 6
The vichyssoise can be served with a teaspoon of vegetable cream or with a splash of fresh parsley. If you want, you can accompany with toasted wholemeal bread.