Leek and apple cream

Crema de puerros y manzana

Vichyssoise or leek cream is a delicious cream to prepare in summer.

It is a very traditional recipe. This version respects the original ingredients but we are going to add a smaller amount of apples, they will give it sweetness and a delicious flavor.

Although it is a cream that can be consumed all year round, it is true that when cool in summer it is guaranteed to be a success.

To accompany it, you can add a few cubes of toasted bread, chopped chives or parsley, or some fried strips of leek to give it a crunchy touch.

For 4 people:


Olive oil

500 g leeks, white part only

2 golden apples

500 g of potatoes

Salt and pepper

750ml-1L of water

100 ml evaporated milk

Chopped parsley.


Put the tall Mineral saucepan on the heat with a little oil and sauté the sliced ​​leek, without letting it color for about 5 minutes.

Add the diced apples and potatoes to the saucepan. Cover with water, season with salt and pepper and cook over low heat for 20 minutes.

Take out a little broth depending on how thick we like it and add the evaporated milk.

Blend until very fine, although you can then pass it through a sieve.

Serve very cold accompanied by bread cubes, chopped parsley, etc. Keeps well in the refrigerator for up to 3 days.

Photographs and recipe by Sivia .

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