Vichyssoise
Description
A hearty first course. The amount of meat broth can be adjusted depending on the desired thickness and cooking time. A light chicken broth and young potatoes are perfect for this soup. Now, let's see, ladle into bowls and serve.
Instructions
- 1
Step 1
1. Prepare the ingredients for the soup. Wash the vegetables thoroughly. Think ahead about the broth and cook it in advance. For the croutons, I took a piece of French baguette and young garlic. Let's begin!
- 2
Step 2
2. Take a non-stick saucepan or a stainless steel one with a double bottom. Slice the leek into rings, sauté in butter until soft. Stir frequently to prevent burning.
- 3
Step 3
3. Peel the potatoes, cut them into small pieces, and add them to the pot with the onions. Sauté the vegetables in oil for a few more minutes.
- 4
Step 4
4. Pour in the hot broth, bring the soup to a boil and cook for about 20 minutes until the potatoes are tender.
- 5
Step 5
5. While the soup is cooking, prepare the croutons. Cut the French baguette into small cubes and peel 4-5 garlic cloves. In a dry frying pan, toast the bread with garlic until golden and fragrant. Set the pan aside.
- 6
Step 6
6. Check the vegetables for doneness. Season with salt to taste.
- 7
Step 7
7. Pour in a glass of cream, add ground black pepper and nutmeg. Bring the soup to a boil, then remove from heat. Using an immersion blender, puree the mixture until smooth.
- 8
Step 8
8. The "Vichyssoise" soup is ready! Chill it and serve with garlic croutons and fresh herbs.