Vichyssoise - Cold Leek and Potato Soup

👨‍🍳 Method

For the Fried onion

1. 1
   Ahead of time, Thinly slice the leek and rinse well, then peel the potatoes and dice them.

   PeelerKnifeCutting board
2. 2
   Heat the butter in a large pot over low heat.

   ⚙ Pan-fryingStoveLarge pot
3. 3
   Add the onion and leek and fry 10 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.

To assemble

1. 4
   Add the potatoes and stock and bring to a boil.

   Stove

   💡One potato in the pot thickens the soup to a cream without flour and without much cream.
2. 5
   Turn down the heat and simmer 20 minutes, until the potatoes is completely tender.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
3. 6
   Blend with an immersion blender until smooth and creamy.

   Stick blender
4. 7
   Add the cream and nutmeg, season with salt and black pepper and stir.

   Stove

   💡The cream or cheese goes in after blending, over low heat: a hard boil after adding them can make the soup separate.
5. 8
   Let cool and chill in the refrigerator at least 4 hours, until the soup is completely cold. Serve cold.

   Refrigerator
6. 9
   Sprinkle the leaves over each bowl.