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.

Vichyssoise is a creamy and smooth soup made from potatoes and leeks. Traditionally served chilled, it can be enjoyed hot too if the season calls for a warming soup instead. Serve it as the first course in an elegant luncheon or as your main meal with a green salad on the side. Puedes cocinar Vichyssoise utilizando 5 ingredientes y 4 pasos. Así es como cocinas eso.

Ingredientes de Vichyssoise

Prepárate 1/2 de puerro o 2 mitades (parte blanca).
Es 3-4 de patatas.
Necesitas 1 Pastilla de caldo de verduras o caldo de verduras.
Es de Aceite de oliva.
Necesitas 1 Pizca de nuez moscada.

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. A classic Vichyssoise soup (leek and potato soup, served chilled), perfect as an appetizer or lunch main course during those hot summer months. 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.

Vichyssoise paso a paso

Pelamos, limpiamos y cortamos la verdura. En una olla exprés, ponemos un chorrito de aceite de oliva..
Cuando el aceite esté caliente añadimos las patatas y después de darles unas vueltas durante unos minutos, añadimos el puerro y dejamos que se cocine a fuego medio..
A continuación añadiremos la pastilla de caldo y cuando se deshaga, el agua hasta justo cubrir. Si usas caldo de verduras se echa en este paso y pizca de sal. Cuando el agua/caldo empiece a cocer tapamos y cocinamos 20-25 minutos a fuego medio..
Cuando pase el tiempo esperamos que la olla saque la presión y la destapamos. Después con la batidora pasamos bien todo y quedará un puré riquísimo. Echamos pizca de nuez moscada. ¡Qué aproveche! PD: también se puede tomar sin pasar las patatas y el puerro..

This is so close to the Vichyssoise I loved, and you will too! As "mycophile" correctly observed, Vichyssoise is American, created in New York by a clever/desperate chef. It is a take off on the French Potage Parmentier, composed of potatoes, leeks, bouquet. 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.