Vichyssoise (Cold Leek and Potato Cream)

Vichyssoise is a cold cream of French origin, but let’s tweak the recipe a bit in an Italian way. Here are the ingredients and the procedure to prepare it:

Ingredients

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

Preparation

1. Start by cleaning the leeks, cut the white part into rings and wash well to remove any residual soil.
2. Peel and dice the potatoes.
3. Finely chop the onion.
4. In a large pot, melt the butter and lightly fry the chopped onion without browning it.
5. Add the leeks and let them wilt 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 soft.
7. Once the vegetables are cooked, turn off the heat and blend everything with an immersion mixer until smooth.
8. Allow the cream to cool to room temperature, then add the fresh cream, salt and pepper, and mix well.
9. Place the Vichyssoise in the refrigerator for at least a couple of hours before serving.
10. When serving, adjust the salt and pepper if necessary, and garnish with chopped chives.

Vichyssoise is an excellent dish to serve cold, especially in the summer. In Italy, we love to add a touch of freshness with chives or even a drizzle of extra virgin olive oil to garnish when serving.

Curiosity

Though originating in France, Vichyssoise also became popular in the United States, to the point of sometimes being mistakenly considered an American creation. Its name is derived from the French city of Vichy, near which the chef Louis Diat, who made it famous at the Ritz-Carlton Hotel in New York, grew up.