There vichyssoise it is a cold soup, even if it would be more correct to call it a cream, made with potatoes and leeks. It is a recipe conceived by the French chef Louis Diat in 1917 in New York, and for this reason a bit disputed for his nationality. To the cook who invented it, this soup was very reminiscent of the cuisine of his childhood and so he decided to call it Vichyssoise, in honor of Vichy which was the most important center near his native town.
Today the Vichyssoise is one French recipe known all over the world and it is easy to find it in many restaurants, so tasty and fresh, perfect especially on the hottest days. I loved it, try it too and let me know what you think: *
How to make the vichyssoise
Peel the potatoes and cut them into julienne strips.
Chop the onion and, after cleaning it, cut the leek into slices.
Melt the butter in a saucepan then add the onion and leek.
Cook for about 10 minutes over low heat, just long enough for them to soften.
Then add the potatoes, salt, pepper, nutmeg and broth.
Stir and cook 30 minutes before blending the soup with an immersion blender.
Let it cool completely and add milk and cream.
Your vichyssoise is ready to be brought to the table.