Vichyssoise - Cold Leek and Potato Soup

👨‍🍳 Method

For the Fried onion

1. 1
   Heat the butter in a large pot over medium heat.

   ⚙ Pan-fryingStoveLarge pot
2. 2
   Add the onion and fry 3 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. 3
   Add the leeks and fry 5 minutes, until it softens.

   ⚙ Adding to the hot fat and fryingStove
2. 4
   Add the vegetables and stock and bring to a boil.

   Stove
3. 5
   Turn down the heat and simmer 20–25 minutes, until the vegetables 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.
4. 6
   Blend with an immersion blender until smooth and creamy.

   Stick blender
5. 7
   Add the cream, nutmeg and white pepper, season with salt 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.
6. 8
   Let cool and chill in the refrigerator at least 4 hours, until the soup is completely cold. Serve cold.

   Refrigerator
7. 9
   Sprinkle the leaves over each bowl.
8. 10
   Drizzle a little olive oil over each bowl.