Vichysoisse or Crème Parmentier
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 4 hrs 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 750 g potato (s), diced
- 500 g leek, cut into rins
- 1 liter homemade chicken broth
- 0.5 liter ½ cream
- 2 bunches chives, cut into rolls
- salt
- Pepper, black
Print Recipe
Pin Recipe Instructions
- Wash the potato cubes and leek rings (put a handful aside) and cook in the chicken stock for 20 minutes.
- Puree the soup with a hand blender and season well, bring to the boil again and then stir in the cream.
- Let the soup cool in the refrigerator for about 4 hours.
- Sprinkle with the chives rolls and the leek before serving.
- This soup also tastes very good hot and is then called Crème Parmentier
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