Leek cream or Vichysoisse

Vichyssoise or leek cream is an original recipe from French cuisine. This cream is usually drunk cold, it is great to enjoy in summer although it can also be enjoyed hot. Why do without it in winter?

As a general rule, we usually use the leek in dishes but it is rarely the protagonist. In this recipe, the leek undoubtedly plays a fundamental role and this cream is a delight for its wonderful flavor and texture.

Ingredients for 4 people)

• 5 leeks
• 1 medium onion
• 3 potatoes
• 200ml cooking cream
• Extra virgin olive oil
• Salt
• Pepper
• 500ml meat broth

Preparation:

1. We clean the leeks very well and chop them, discarding the green part and using only the white part. Remember to save the green part to use when making vegetable broth.
2. We cut the onion into julienne strips.
3. We peel and crack the potatoes. This will release the starch and leave a thick cream.
4. In our 24cm high Chef saucepan . Add 3-4 tablespoons of extra virgin olive oil, heat and add the onion and leek. Sauté over low heat until soft, they should not take on color.
5. Add the potatoes, sauté for a few minutes and then add the broth. We salt and pepper.
6. We let it boil for about 30 minutes.
7. Once this time has passed, we blend with a blender in the same saucepan or transfer to a blender. The cream should be smooth without any lumps.
8. We add the cream, stir to mix it and put it in the refrigerator to cool, at least 2-3 hours.
9. When it is cold, take it out and mix well again with the blender. Adjust the salt if necessary and serve.
10. We decorate with the aromatic that we like the most.

Photographs and recipe by Raquel .