Vichyssoise cream also known as leek creamIt is a traditional French cream, it is a cream made with leek, potato, onion, milk or cream.
A cream that can be eaten hot or cold, ideal to start a meal as it is soft and light. Now that the holidays are approaching, it is ideal to start a copious meal.
Leek is a very useful vegetable since it is used to make a wide variety of dishes, such as creams, purees, for broths, stir-fries, to make savory cakes….
For this recipe I have used cream, there are those who like to use milk more.
Vichyssoise cream
Author Montse
Recipe type: Creams
Rations: 4
Preparation time:
Cooking time:
Total time:
Ingredients
- 4 potatoes
- 3 leeks
- 1 cebolla
- 50 gr. of butter
- 200 ml. cream for cooking
- 1 liter of vegetable stock
- Buy
- Sal Island
- Pepper
Preparation
- To prepare the vichyssoise we will first wash all the vegetables. We cut the leek, we keep the white part and we cut them into thin slices.
- Peel and chop the onion.
- In a saucepan we put the butter and a splash of olive oil, we put the leeks and the chopped onion. We let it cook for about 5 minutes until it begins to take color.
- We peel the potatoes and cut them into pieces, add them together with the leek and onion, stir everything together.
- We add the vegetable broth (this can be bought or in pills) to the casserole, it has to cover all the vegetables. We let it cook for 20-25 minutes or until the potatoes are cooked.
- We remove from the heat and with a mixer we will crush all the cream, we return to the fire, we add a little salt and pepper.
- When it starts to boil, add the milk cream, we will add little by little, stirring and mixing, the point must be a thick cream.
- We taste salt, rectify if necessary and ready to serve.