French Leek Soup (Vichyssoise)
A classic French leek and potato cream soup enriched with cream, served either hot or chilled.
Ingredients
| 5 стръка/stalks | leeks (white part only) |
| 500 г/g | potatoes |
| 3 с.л./tbsp | butter |
| 1.5 л/l | broth (vegetable or chicken) |
| 1/4 ч.л./tsp | dried thyme |
| 1/2 ч.л./tsp | marjoram |
| 1/2 ч.л./tsp | oregano |
| на вкус/to taste | black pepper |
| 1/2 ч.ч./tea cup | cooking cream |
Instructions
- Slice the leeks into rounds, using only the white part. In the pot in which you will make the soup, melt the butter and add the sliced leeks. Stir well and put on the lid. The leeks should sweat for 4-5 minutes until softened.
- Once the leeks have softened, add the washed, peeled potatoes cut into medium pieces, along with the broth (homemade is best). Leave the soup to simmer over low heat for about 30 minutes.
- Blend all the vegetables with a food processor or blender, adding the cream that you have taken out of the fridge beforehand. Blend to a smooth, uniform mixture. If serving the soup cold, let it cool a little and refrigerate for about an hour; if serving it hot, serve immediately with a few crunchy croutons in each bowl.