Vichyssoise à la Paul Bocuse9 comments Dec 14th, 2009 | By Tobias | Category: Recipes, Soups
When I saw the Vichyssoise soup at Paules blogI got temted to try this potato and leek soup myself. Also this Spanish blog I am regularly reading, has a version of this soup, but this time with fried ham. I researched a bit and the version I finally decided to do is a la Paul Bocuse. The potato-leek soup is upgraded with some butter and a touch of cream.
preparation time: 5 minutes
cooking time: 30 minutes
very simple recipe
- 1 kilogram of leek
- 500 gram of potatoes
- 80 gram butter
- 2 liters of water
- 30 ml cream
- a stalk of thyme
- a stalk of parsley
- some chives
remove the outer layer of the leek and cut it in half along its length. This makes it easy to wash it and free it of sand.
Peel the potatoes, then cube them.
Cut the leek in stripes (only the white bits)
Put some butter into a pot and gently fry the leek. Add the potatoes and fry those gently.
Add the water to the pot. Put the stalk of thyme and parsley into the pot and heat the pot up to boil lightly. Let the ingredients simmer until the potatoes are soft.
Remove the parsley and the thyme stalk. Drain the potatoes but keep the poiling water.
puree the potatoes while slowly adding some of the boiling water. Also add the cream sip by sip until the coup has the right consistence. This is depending on how thick you wish the soup to be.
Mr. Bocuse lets the soup cook down and fridges it for 2 hours before he re-heats it and seasons it.
I skip this step and serve it straight. Adding some salt and a few flakes of butter, the soup is ready to be served.