Cold Vichyssoise

Cold Vichyssoise is a cold cream traditionally made with leeks, potatoes, chicken broth, and cream, enjoyed cold and originating from French cuisine. Here’s how to prepare it with an Italian touch, perhaps adding a drizzle of extra virgin olive oil raw before serving for a more Mediterranean flavor.

Ingredients

• 500 g leeks (white part only)
• 400 g potatoes
• 1 liter chicken or vegetable broth
• 200 ml fresh cream
• Salt and pepper to taste
• 1 knob of butter
• Extra virgin olive oil to taste

Preparation

1. Clean the leeks and slice them into thin rounds.
2. Peel the potatoes and cut them into cubes that are not too large.
3. Melt a knob of butter in a large pot and sauté the leeks until they become translucent, being careful not to let them color.
4. Add the potatoes, pour in the hot broth and let cook for about 30 minutes or until the potatoes are soft.
5. Blend everything with an immersion blender until you obtain a smooth and homogeneous cream.
6. Let the cream cool, then mix with the fresh cream and adjust salt and pepper.
7. Put the Vichyssoise in the refrigerator for at least a couple of hours before serving.
8. When serving, pour the Vichyssoise into bowls or glasses and season with a drizzle of extra virgin olive oil.

Trivia

Vichyssoise was created at the beginning of the 20th century by French chef Louis Diat, who worked at the Ritz-Carlton in New York. Legend has it that he was inspired by the leek and potato soups that his mother and grandmother prepared to warm him up after long winter days in France. Curiously, therefore, although associated with French cuisine, this soup gained its main popularity in the United States.