This Classic French Leek and Potato Soup, also known as Vichyssoise, is Simple to Prepare. A Vegetarian Soup that is Full of Flavour and Goodness.
Whether this is a CLASSIC FRENCH or AMERICAN soup, experts are still debating on this.
Vichyssoise (/ˌvɪʃiˈswɑːz/ VISH-ees-WAHZ; French pronunciation: [vi.ʃi.swaz]) (VIA WIKIPEDIA), is a thick soup made of boiled and Potatoes, onions, leeks, stock and cream. It is traditionally served cold but it can be eaten hot.
Leeks are known to have similar health benefits as garlic and onions, benefiting your heart health, as well as anti diabetic and anti-cancer properties. These vegetables also contain a healthy amount of antioxidants and vitamins such as vital A and K as well as folic acid and magnesium to mention a few.
Potatoes are one of the cheapest universal crops to produce and are available year-round. The humble potato has derived a bad reputation these days, because of the increase in low-carb and low glycemic index foods, but these humble tubers are loaded with nutritional benefits. The beneficial amounts of vitamins, minerals, and phytochemicals that help fight off disease and benefit human health.
With it being Winter here in South Africa, Soup is one of the easiest and perfect meals to prepare. No more waiting to Check into your favourite restaurant or Hotel to enjoy this, Now you too can make this Delicious Bowl of Goodness, right in the comfort of your own kitchen. This is my version of this Classic, One that my family Throughly enjoy. It’s a great way to get a ‘Meat-Free’ meal option to be implemented at your table. Serve on it’s own or with either my Easy Homemade Croutons OR my Easy ‘No Yeast’ Dinner Rolls
Happy ‘Vichyssoise’ Making
French Leek and Potato Soup aka Vichyssoise
2 Cups Leeks, Sliced (approximately 200 grams)
4 Medium sized Potatoes, Peeled and Cubed
1 Litre Vegetable Stock
2 Tablespoon Butter
1 teaspoon Garlic Paste/Crushed
1/4 teaspoon Ground Green Chillies(optional)
1/2 teaspoon Salt
1/2 teaspoon White pepper Powder
1/4 -1/2 Cup Cream
Chopped Fresh Garlic Chives to serve.
? Heat the Butter in a pot and Add the Sliced Leeks, Garlic and Green Chillies(if using).
? Sauté until just becoming soft, then add in the Potatoes, salt and pepper.
? Add in 1/4 Cup Water, and lower heat on stove, cover with Lid and allow to vegetables to cook through until potatoes are softening (approximately 15 minutes)
? Now add in the Vegetable Stock and gently simmer for a further 15 minutes.
? When the Potatoes are cooked through well, Transfer the soup with liquid to a blender or using a Hand Blender, Blitz until smooth. You can also leave some of the vegetables to be a little chunky, if you so prefer.
? Return the blended Soup back to the pot, and Add in the Cream.
? Stir Well and Gently reheat the soup.
? The French Leek and Potato Soup is ready to be served Hot, with a sprinkle of Chopped garlic chives or If you have meat-lovers at home, you can add some crispy bits of Salted Deli-Meats.
NOTES BY FOODEVA MAARSAY
* Ensure you wash the leeks well before use. Use the light green/ whites bits of leeks, discarding the leafy bits. Or your could save the leafy bits to add to your batch of homemade vegetable stock.
* The green chillies and garlic can be omitted.
* Use 1 Large Onion if you don’t have leeks.
* You could also Chicken Stock, OR just use water instead of stock. But There is a huge difference in taste when stocks are used.
* Adjust salt amounts according to taste.
* This very soup can be served COLD (Vichyssoise), great for a hot summers day.
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