[Intro music]
Creme Vichyssoise.
Is it a nice vegetable cream soup made of potato and leeks.
Do not confuse the recipe with potage parmentier,
which is also made of potato and leeks, but always served hot.
To make the creme vichyssoise you will need: sliced onions,
sliced leeks, try to use the white part only or a little bit
of the green part too, but avoid the dark green leaves,
potatoes, seasoning, salt and pepper, chopped chives to garnish,
butter, cream, milk and chicken stock or vegetable stock.
To start the soup, let's get a pot to the stove.
Melt the butter in the pot.
Melt the butter on medium heat.
Add the onions and leeks.
Sweat the vegetables for about five minutes in order to sweat
them and to melt them down.
And also you want to avoid browning them.
Okay, so without color.
Mm, nice aromas.
I can smell the onions, the leeks, sweating, their strong flavor
going away and leaving behind just the nice flavor
of the onions and leeks.
The vegetables have been sweating for about five minutes.
Add the potato at that time without the water of course.
And cover with your chicken stock or vegetable stock.
Give it a stir.
Make sure that all the leeks and onions
are totally covered by the liquid.
Perfect. Great.
Bring the soup to a boil on high heat.
When the soup is boiling turn the heat down to medium
and allow to simmer for about 20 minutes.
The soup's been simmering for 20 minutes.
It is totally cooked.
Let's blend it.
Transfer the soup to the bowl of the blender. Great
Cover. Protect yourself.
Before you turn the machine on, release the steam.
And start. [blending sounds]
When it's started then you can go to liquefy.
To a higher speed. [blending sounds]
Great. Let's check the consistency.
With a spoon look for any big pieces.
See if you have any big pieces then process more.
But here, the soup is very smooth, so it's done.
Very nice, but we don't work on the seasoning yet.
Transfer the soup to a clean saucepan. Great.
Add the cream and the milk.
Whisk. [whisking sounds]
Taste the soup and rectify the seasoning.
So salt and pepper. Okay. [whisking sounds]
Taste again.
Mm. The soup is very nice, very tasty. It's creamy.
Then we feel the flavor of the onions and leeks
followed by the seasoning.
The soup is hot.
Let it cool a little bit then refrigerate the soup
for at least two hours or until it is totally chilled
and serve it cold.
The vichyssoise is cold.
Let's verify the seasoning. Beautiful. I won't change it.
Let's get a ladle to plate it.
So serve the vichyssoise.
You may refrigerate the soup plate also if you want.
Mm, great.
Here I have a julienne of leeks that I have blanched.
So I'm just going to put a little bit as a garnish.
Et voila.
Vichyssoise. Bon Appetit.