From the one star french chef Patrick Asfaux
5.0 5 (3 votes)
15 minutes40 minutes55 minutes
Known under the name of "Vichissoise soup" this recipe was created by a French chef in exile in the U.S.leek and potato soup recipe for 4 to 6 people :
350g leek, the white part, finely chopped
350g potato, cut in big cubes
80g butter
3 dl double cream
2 l water
some thyme and a bay leaf wrapped in a small piece of muslin.
Salt and freshly ground pepper
Progression
1) Heat up the butter in a thick bottom pot. Then add the leek.
2) Cover and allow to gently sweat off the finely sliced leek for 5-6 minutes.
Afterwards add the potatoes.
3) Add the water and bring to the boil. Season well with salt and pepper and plunge your little muslin parcel in the liquid.
4) Gently simmer for 35 minutes.
5) Take the muslin out and blitz your soup until smooth. Then, slowly add the cream while mixing to incorporate it.
Here I serve my soup with some croutons and some grated Gruyère cheese. This is an idea of garnish, up to you to garnish your soup as you wish.
credits photo : © Asfaux Patrick - A.F.Touch
