Vichyssoise (Cold Leek and Potato Cream)

Vichyssoise is a cold cream of French origin, but we adapt the recipe slightly with an Italian twist. Here are the ingredients and the method to prepare it:

Ingredients

• 500g potatoes
• 3 leeks (white part)
• 1 medium onion
• 1 liter vegetable broth
• 200ml fresh cream
• 30g butter
• Salt and pepper to taste
• Chives for garnish

Preparation

1. Start by cleaning the leeks: slice the white part into rounds and rinse well to remove any soil residue.
2. Peel and dice the potatoes.
3. Finely chop the onion.
4. In a large pot, melt the butter and gently sauté the chopped onion without browning it.
5. Add the leeks and let them soften for a few minutes over low heat.
6. Add the potatoes and cover with the vegetable broth. Bring to a boil, then reduce the heat and simmer until the potatoes are tender.
7. Once the vegetables are cooked, turn off the heat and blend everything with an immersion blender until smooth.
8. Let the cream cool to room temperature, then add the fresh cream, salt, and pepper and mix well.
9. Refrigerate the Vichyssoise for at least a couple of hours before serving.
10. When ready to serve, adjust salt and pepper if needed, and garnish with chopped chives.

Vichyssoise is an excellent dish served cold, especially in summer. In Italy we love adding a touch of freshness with chives or even a drizzle of extra-virgin olive oil as a garnish when serving.

Fun Fact

Although born in France, Vichyssoise became popular in the United States as well, to the point of sometimes being mistakenly considered an American creation. Its name comes from the French city of Vichy, near where chef Louis Diat, who made it famous at the Ritz-Carlton Hotel in New York, grew up.