Vichyssoise recipe, by Delicious Martha

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    on this occasion Delicious Martha delights us with a recipe that recovers one of the great classics of French cuisine. We talk about the Vichyssoise, a traditional leek and potato cream that is as simple as it is tasty. Lovers of the characteristic leek flavor will find in this recipe an alternative to the usual vegetable purees and creams.

    As Delicious Martha reminds us, this dish of French origin is commonly eaten cold, although at this time of year it will also be perfect to put it on the fire and warm up. The combination of cream and vegetables poached in butter provides an extra creaminess that is hard to resist. A not-so-everyday dish in our recipe book that adds to other spoon proposals that we already anticipate from ELLE Gourmet, such as Hake and prawn cream from Foodtropia.

    Vichyssoise goes directly to our light dinner list, although if you want to make it a more ‘fit’ version, substitute extra virgin olive oil for butter when cooking vegetables. Whichever version you choose, you will enjoy the full potential of the leek, a vegetable that we do not always know how to cook.

    Another tip that the cook and Instagrammer gives us is to take advantage of the green leek leaves that we will not use in the cream to make an omelette. Chop them, fry them with a little oil and the result will be spectacular. The truth is, we expected no less from the architect of the Eggplant and onion omelette.


    • 1 liter of broth
    • 500 g of leek
    • 500 g of potato
    • 200 ml of cream
    • 1 tablespoon butter
    • Salt and pepper


      Remove the green leaves and the bottom part of the leek. Cut the leek lengthwise and then chop it into small pieces. Peel the potatoes and cut them into small cubes. Add the butter to the casserole and, when melted, brown the leek and potato in it. Add a pinch of salt and pepper. Cover the potato and leek with the chicken broth so that they cook. When the potato is tender, add the cream and mash with the help of an electric mixer. Serve and decorate with a touch of olive oil.

Collected by Cookingtom

Original Article

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