in France, Soup Recipes

Vichysoisse or Crème Parmentier

updated

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Ingredients for 12 servings:

  • 750 g potatoes, diced
  • 500 g leek, cut into rings
  • 1 liter of homemade chicken broth
  • ½ liter cream
  • 2 bunch chives, in rolls
  • Salt
  • pepper, black

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

cold leek and potato soup or hot potato and leek soup

Wash the potato cubes and leek rings (reserve a handful) and cook in the chicken broth for 20 minutes. Purée the soup with a hand blender and season well, bring back to a boil, and then stir in the cream. Let the soup cool in the refrigerator for about 4 hours. Sprinkle with the chives and leek before serving. This soup also tastes delicious hot and is called Crème Parmentier.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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