Vichyssoise. This was a great starting point. (Recipes exist to get ideas not to follow.) I like vichyssoise but am always a bit disappointed in the blandness. I added a clove of garlic and half cup of finely chopped fresh herbs (parsley lovage oregano majoram savory thyme basil and a lot of chives). I garnished with more chives and fresh cracked pepper.

Serve it as the first course in an elegant luncheon or as your main meal with a green salad on the side. That said I think newbies should be reminded to soak and rinse well your chopped leeks to wash away the almost invisible sand in them. Vichyssoise (/ ˌ v ɪ ʃ i ˈ s w ɑː z / VISH-ees-WAHZ; French pronunciation: [vi.ʃi.swaz]) is a thick soup made of boiled and puréed leeks, onions, potatoes, cream, and chicken stock. Puedes tener Vichyssoise utilizando 8 ingredientes y 7 pasos. Así es como cocinas eso.

Ingredientes de Vichyssoise

Prepárate 1 de puerro.
Prepárate 2 de patatas medianas.
Es 1/2 de cebolla dulce.
Prepárate 1,5 litros de caldo de pollo.
Necesitas 2 lonchas de jamón serrano.
Es 20 g de mantequilla.
Necesitas Unas hojas de cebollino.
Es de Sal.

It is traditionally served cold but it can be eaten hot. This is a simple take on a classic cold soup that is as delicious to eat as it is to say: Vishi-swazz! It is dead easy to make as well. Just sauté potatoes with some chopped leeks, then simmer them all with stock until tender.

Vichyssoise paso a paso

Ingredientes.
Pelamos, lavamos y cortamos en daditos, las patatas. Pelamos y cortamos en trozos, el puerro y la cebolla..
Rehogamos el puerro y la cebolla en una cazuela donde habremos puesto la mantequilla hasta que estén semitransparentes..
Agregamos entonces los daditos de patata, salpimentamos, vertemos el caldo y dejamos que cueza todo junto unos 30 minutos..
Retiramos la cazuela del fuego y traspasamos su contenido al vaso de la batidora. Trituramos hasta obtener una crema bien fina pero con apariencia líquida..
Doramos unos segundos las lonchas de jamón en el microondas (un poco más si lo hacemos en una parrilla) hasta que nos queden bien crujientes..
Repartimos la crema en los vasitos, añadimos encima el crujiente de jamón y decoramos con las hojas de cebollino..

This is an adopted recipe that I have not yet tried. The original chef comments: I grew up on this wonderful cold soup, and when my Grandmother passed away, the recipe went with her, until I got Anthony Bourdain's wonderful cookbook, Anthony Bourdain's Les Halles Cookbook. This is so close to the Vichyssoise I loved, and you will too! Vichyssoise is a classically vegetarian dish, but at the same time, it's rich enough that a meat eater won't notice the difference. This soup will last in the fridge for days, so you can make a batch and then eat the leftovers.