Vichyssoise

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This was of the first soups I managed to make on my own. The recipe contains the basics to understand, how to prepare lovely creams. In the winter you can enjoy it hot, in the summer cold. It’s really super simple to make and the ingredients are easy to find in all seasons. Potatoes are absolutely essential for Czech cuisine, every time I go abroad, for example Asia, the first dish I need to eat when I come back is based on potatoes. And preferably schnitzel. HAHA.

One more thing: this version is vegetarian and gluten free, but of course you can use chicken stock, if you like.

For 4 portions:

100g peeled potatoes
100g leek
50ml white wine
1 shallot
500ml vegetable stock
300ml milk
1 tsp caraway seeds
100g butter
salt and pepper
parsley leaves
olive oil

Sauté the finely cut shallot and leek with half of the butter until soft. Add the salt, caraway seeds and pepper. Add the potatoes and wine: let the alcohol evaporate. Pour in the stock and let the potatoes cook until soft. Add the milk and let it simmer for 2 more minutes. Season with salt, remaining butter and blend until smooth. Decorate with a few parsley leaves and drizzle with olive oil. Voila! Enjoy!

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