French Leek and Potato Soup aka Vichyssoise Servings: 4-6 Difficulty: easy
Author : Foodeva Marsay (@foodeva_marsay) INGREDIENTS 2 Cups Leeks, Sliced (approximately 200 grams) 4 Medium sized Potatoes, Peeled and Cubed 1 Litre Vegetable Stock 2 Tablespoon Butter 1 teaspoon Garlic Paste/Crushed ¼ teaspoon Ground Green Chillies(optional) ½ teaspoon Salt ½ teaspoon White pepper Powder ¼ -½ Cup Cream Chopped Fresh Garlic Chives to serve.
http://marriamsayed.com/2017/06/19/french-leek-and-potato-soup-aka-vichyssoise/ METHOD: 🔸 Heat the Butter in a pot and Add the Sliced Leeks, Garlic and Green Chillies(if using). 🔸 Sauté until just becoming soft, then add in the Potatoes, salt and pepper. 🔸 Add in ¼ Cup Water, and lower heat on stove, cover with Lid and allow to vegetables to cook through until potatoes are softening (approximately 15 minutes) 🔸 Now add in the Vegetable Stock and gently simmer for a further 15 minutes. 🔸 When the Potatoes are cooked through well, Transfer the soup with liquid to a blender or using a Hand Blender, Blitz until smooth. You can also leave some of the vegetables to be a little chunky, if you so prefer. 🔸 Return the blended Soup back to the pot, and Add in the Cream. 🔸 Stir Well and Gently reheat the soup. 🔸 The French Leek and Potato Soup is ready to be served Hot, with a sprinkle of Chopped garlic chives or If you have meat-lovers at home, you can add some crispy bits of Salted Deli-Meats.
NOTES BY FOODEVA MAARSAY * Ensure you wash the leeks well before use. Use the light green/ whites bits of leeks, discarding the leafy bits. Or your could save the leafy bits to add to your batch of homemade vegetable stock. * The green chillies and garlic can be omitted. * Use 1 Large Onion if you don’t have leeks. * You could also Chicken Stock, OR just use water instead of stock. But There is a huge difference in taste when stocks are used. * Adjust salt amounts according to taste. * This very soup can be served COLD (Vichyssoise), great for a hot summers day.