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Cooking

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Vichyssoise Soup

·
4 servings

  1. Cook the potatoes and leeks

    Cut the potatoes into cubes. Slice the leeks thinly, including the green part. Put them together in a pot, cover with water or stock, and season with salt. Simmer until tender, about 40 to 50 minutes.

  2. Stir in the cream

    Blend the vegetables in the soup until smooth, and season with more salt if needed. Stir in the cream to soften and mellow the flavor.

  3. Fry up the croutons

    Serve topped with chopped fresh parsley, or, like we do, with crunchy croutons. Cut a bread roll into pieces and fry in a pan with a little oil until golden.

  4. You're done!

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