Cold Vichyssoise

The 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 raw extra virgin olive oil before serving for a more Mediterranean taste.

Ingredients

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

Preparation

1. Clean the leeks and cut them into thin slices.
2. Peel the potatoes and cut them into not-too-large cubes.
3. Melt a knob of butter in a large pot and sauté the leeks until they become translucent, being careful not to brown them.
4. Add the potatoes, pour the hot broth over them, and cook for about 30 minutes or until the potatoes are soft.
5. Blend everything with an immersion mixer until smooth and homogeneous.
6. Let the cream cool, then mix with the fresh cream and adjust the seasoning with salt and pepper.
7. Place the Vichyssoise in the refrigerator for at least a couple of hours before serving.
8. At the time of serving, pour the Vichyssoise into bowls or glasses and garnish with a drizzle of extra virgin olive oil.

Curiosity

The 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 his mother and grandmother made to warm him up after long winter days in France. Curiously, therefore, although it is associated with French cuisine, this soup gained its main popularity in the United States.