Although for many the Vichyssoise or cold cream of leek has a French origin, I prefer the theory of those who believe that this delicious cream of summer is a cousin of the Basque porrusalda.
History note that the Spanish Ambassador to Vichy, was a Basque chef to the Embassy. The bilbaino Cook was called Corcuera and like all Basque was a lover of the porrusalda, a hot soup from leeks that is persente in our kitchen for more than 200 years.
It seems that one night Mr. Corcuera, wanted to prepare a refined version of this porrusalda, thinking that this soup was little refined for their diplomatic guests. To make it it decided to use a little Creme Fraiche that would provide creaminess and the result was an ice cream of leeks that Cook christened ice cream of Vichy, in honor of the city in which they were.
After returning to Espanael Cook finally ended in the United States at the Ritz-Carlton New York Hotel where established this soup as one of the dishes of the restaurant's menu in the summer days and where he received the name of Vichyssoise.
I'll confess that this Vychissoise or cold cream of leek, is what I have the soup of leeks. When I was pregnant, I took porrusalda constantly because it was one of my favorite soups. One night I left ready to eat the next day. To get home and open the fridge, I felt that the stomach teetered and I with him: he had just hate cooked leeks and although after pregnancy I've tried a thousand times back to take it, I could never. So I removed the porrusalda, what remains in my fixed menu is the Vychissoise or cold cream of leeks not missing my desk every summer.
- 4 leeks €1.68
- 2 potatoes €0.35
- 1 spring onion €0.31
- a tablespoon of butter €0.14
- 30 ml of extra virgin olive oil €0.09
- 1 liter of chicken stock €0.90
- 200 ml. liquid cream €0.46
- a tablespoon of cream cheese €0.25
- salt and black pepper €0.02
- 5 rods chive €0.25
- a little parsley curly €0.30
Total €4.75, i.e. €0.95 per each serving of this delicious Vychissoise or cold cream of leek, which is ideal for the summer
1 Lmpiar the onion and leeks. Chop. Peel the potatoes and cut them into wedges. Book.
2 chop everything and sauté in a pan with butter and a drizzle of oil.
3. Add potatoes and saute over low heat for about 10 minutes.
4. Add the chicken stock and season. Let simmer 15 minutes.
5. Add the cream and cream cheese and, with the help of a food processor or a blender, blend until obtaining a fine cream.
6. allow to cool completely in the refrigerator. Serve sprinkled very chopped curly parsley and chives.
- If you prefer you can substitute the cream for milk or cream cheese
- It is accompanied by a few dry ham croutons
- Difficulty: easy
- Preparation time: 1 hour
- Servings: 5
In addition to good cook, you're a female charm.
Baked sea bream, I gave you my opinion and is that even grateful it me. It was a suggestion.
I am used to receiving slaps instead of smiles when I bring something new in a blog.
Ayyy Juanje. Thank you very much for your words. To my I always have everything to learn. Perhaps that is the reason why I love that I share as you do things :) A hug and thank you very much for being here with me :)
Hello! It was the first time that it was vychisoisse and I decided on your recipe. It is very good but a little strong tasting for our taste, of course. I will freeze and I'm going to use as a hot mash of life because it is great. I will continue researching the vychisoisse recipe. Thank you very much for sharing.
Hello Maria Chof, it is true that it depends on the palate of each. In my house however is suck those fingers. I recently did it as an appetizer in small cups for a dinner and all the guests were delighted. I served it with a little ham on top. The Vichyssoise is a cold cream of leeks and partata. The versions that you can find is if they take cheese cream or not, cream or not... but if the flavor is that you don't like going to vary grounds. If you want you can try to put more potato and less Leek but feeling in the mouth will be the same I think. But of course as warm cream is delicious too, so it seems perfect to keep it and serve it hot. A hug and thank you very much for writing and be here with me :)