Entertaining on holiday, yes. Redesigning your kitchen, no.
A complete summer dinner, designed for a holiday home: minimal equipment and as much as possible prepared in advance.
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Vichyssoise (traditional method & Thermomix)
Description
Perfect for sunny days, Vichyssoise is a refined soup that is served cold, rather like gazpacho. However, it is still delicious served hot. Created at the beginning of the XXᵉ century by a French chef in New York for the opening of the terrace at the Ritz-Carlton, it quickly became a classic. Based on leeks, potatoes and cream, it is a simple, velvety and elegant soup. I've been making it for years and always associate it with fond memories: the first time I tasted it was at my husband's friend's house - but it was actually his mum who had made it!
Ingredients
Instructions
- TRADITIONAL METHOD
Traditional preparation
1. Cut the leeks into 2 cm chunks and the onions into strips.
2. Melt the butter in a large saucepan. Add the leeks and onions and fry gently, stirring, for 4-5 minutes without browning.
3. Slice the potatoes and add to the pan. Season lightly with salt (if using stock cubes) and pepper.
4. Pour in the stock, cover and simmer for around 20 minutes over a low heat.
5. Blend finely, then pass through a sieve to obtain a very smooth texture.
6. Add the lightly beaten crème fraîche and a pinch of nutmeg.
7. Refrigerate for several hours before serving cold, garnished with chives.
THERMOMIX® METHOD
Preparation with the Thermomix
1. Place the onions and leeks in the bowl, chop for 3 seconds on speed 5 and scrape down the sides.
2. Add the butter and fry for 5 mins / 90°C / speed 2 without a measuring cup.
3. Add the potatoes, stock, nutmeg, salt and pepper. Cook for 30 min / 100°C / speed 2 without a measuring cup.
4. Remove the beaker, blend for 40 sec / speeds 6 → 9, increasing gradually.
5. Add the cream and blend for 1 minute on speed 2. Adjust the seasoning.
6. Leave to cool and refrigerate. Serve cold, garnished with chives.
