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Vichyssoise (Potato-Leek Soup)

A French potato-and-leek velouté — elegant and so simple! This is the very first soup in Julia Child's book of French cooking. I think that's because it leads the pack in simplicity, in everyday ingredients, and, of course, in pure flavor. I love it myself!

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Vichy onion soup
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 8 % 1 g
Fats 25 % 3 g
Carbohydrates 67 % 8 g
66 kcal
GI: 100 / 0 / 0
    1. Peel and wash the potatoes and keep them in cold water. Wash the leeks well, slicing along the whole stalk so you can rinse out any grit and sand. Peel the garlic. Instead of leeks, you can use 3–4 regular onions. 2. In a heavy-bottomed pot, heat the butter and olive oil together. Mince the garlic as finely as possible and add it to the oil. Stir so it doesn't scorch and turn bitter, and cook for about 30 seconds. 3. Cut the leeks into medium squares and add them to the pot. Cook, stirring, for about 5 minutes, until the leeks soften and start to release their juices. 4. Cut the potatoes into pieces. Add them to the pot along with the boiling broth. Bring to a boil, add the bay leaves and salt to taste. Cover and simmer over low heat for about 20 minutes. 5. Purée the soup (with a blender, food mill, or potato masher), or leave it as is. 6. Stir in the cream and simmer for a couple of minutes. Season with salt and pepper to taste. To serve, top with whatever you like — croutons, crispy bits, fresh herbs, cheese, a poached egg. Enjoy! P.S. Vichyssoise is served both hot and cold; for the cold summer version, make it without the butter.

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Buttermilk - 36  kcal/100g
  • Cream of 20% fat content - 300  kcal/100g
  • Cream of 10% fat content - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Garlic - 143  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Leek - 33  kcal/100g
  • Salt - 0  kcal/100g
  • Olive oil - 913  kcal/100g
  • Vegetable broth - 13  kcal/100g

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