Prep
15 min
Cook
40 min
Total
55 min
Servings
4 serv.
Ce potage appelé anciennement potage vichyssois à été créé par un grand chef français exilé aux Etats-unis d'origine bourbonnaise. Sa particularité tient au fait qu'il se déguste froid dans la chaleur de l'été servi dans de petites soupières avec de la ciboulette ou des feuilles de menthe ciselées
Ingredients for 4 servings
- Known under the name of "Vichissoise soup" this recipe was created by a French chef in exile in the U.S.
- It is a soup that is eaten chilled in the heat of the summer. Personally, I enjoy the blend of leek, the potato and crème fraiche flavour. Here, I will give you a recipe for a hot version of this French traditional soup.
- leek and potato soup recipe for 4 to 6 people :
- 12.25 oz (350g) leek, the white part, finely chopped
- 12.25 oz (350g) potato, cut in big cubes
- 2.8 oz (80g) butter
- 3 dl double cream
- 2.1 qt (2 l) water
- some thyme and a bay leaf wrapped in a small piece of muslin.
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