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French Vichyssoise | Velvety Leek and Potato Soup
(0)
40 min
Quick
Gurkerl Küche
Potage Parmentier bzw. Vichyssoise ist der Inbegriff französischer Bistro-Küche: Eine samtig-cremige Suppe aus feinem Lauch und mehligen Erdäpfeln, abgerundet mit ungesalzener Butter und frischem Schlagobers. Serviert mit knusprigen Baguette-Croûtons aus dem Backrohr und Schnittlauch.
Ingredients
Preparation method
Preparation
Thoroughly wash the leek, halve lengthwise, and slice into thin half-rings (use only the white and light green parts). Peel and finely chop the onion and garlic cloves.
Peel, wash, and dice the potatoes into approx. 1.5 cm cubes so that they cook through quickly and evenly.
Cooking in the pot
Melt the unsalted butter in a large soup pot over medium heat. Add the leek and chopped onion and sauté gently for approx. 8-10 minutes without letting the vegetables brown. Sauté the garlic briefly with them.
Chef's tip
For an exceptionally silky gourmet texture like in a Parisian bistro, pass the soup through a fine-mesh sieve after blending.
Traditionally, this soup can also be served well-chilled in summer as a cold Vichyssoise – in autumn, serving it hot warms you from within.
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