Vichysoisse

Ingredients for 4 servings:

• 50 g butter for sautéing
• 2 stalk(s) leeks
• 650 g floury potatoes
• 750 ml meat broth, strong (preferably chicken or veal)
• 300 ml cream
• 1 pinch of salt
• Pepper, white
• ½ onion(s)
• 1 handful of chives or parsley for decoration

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Potato-leek cream soup (originally served cold, but can also be served hot)

Peel and dice the raw potatoes and cut the leeks into small rings (only the white part). Roughly chop the onion, bring the stock to a boil, and slowly melt the butter in a saucepan. Sauté the leeks in the pan until soft, taking care not to brown. Deglaze with the stock and add the potatoes. Bring everything to a rapid boil, then simmer on low heat for 30 minutes. Purée the soup until it reaches a fine, creamy consistency. Season with cream (at least 200 ml), salt, and white pepper. Decorate as desired (e.g., pour a layer of cream over the soup or sprinkle with chives). If the soup is to be served cold, we recommend letting it rest for a longer period of time; perhaps prepare it the day before.