Vichysoisse

Summary

Ingredients

• 50 g butter for sautéin
• 2 leeks
• 650 g potato (s), floury
• 750 ml meat broth, strong (preferably chicken or veal)
• 300 ml cream
• 1 pinch (s) salt
• Pepper White
• 0.5 ½ onion (s)
• 1 handful chives or parsley for decoration

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Instructions

1. Peel and dice the raw potatoes and cut the leek sticks into small rings (only the white one). Roughly chop the onion, bring the stock to the boil and slowly melt the butter in a saucepan.
2. Sauté the leek in the pan until it is soft, being careful not to turn it brown. Now deglaze with the broth and add the potatoes. Bring everything to the boil briefly, then simmer on a low level for 30 minutes. Puree the soup until it has a fine, creamy consistency. Season with cream (at least 200 ml), salt and white pepper.
3. Decorate as you like (e.g. pour a layer of cream on top or sprinkle with chives).
4. If the soup is to be served cold, we recommend a longer rest period, possibly prepared the day before.

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