I first heard of this soup in my elementary French language class. I have been in love with French cuisine ever since. Any food or wine fest featuring this cuisine, I would be there.. well almost. 🙂 Recently watching Julie and Julia, I was reminded that I have still not tried making this exotic dish and so without wasting anytime I got to planning a soup and salad dinner.
Vichyssoise (pronounced as vi-shi-swuaz) is a classic French soup with potato, leeks, cream as its main ingredients. This is one versatile and immensely satisfying soup which is usually served cold although I like the hot version better. If you don’t have fresh leeks handy, you can also use white onion or shallots. This being a diet version, I have used double skimmed milk instead of the heavy cream normally used. The result may have been a little less creamy but it was still very heartwarming. Pair this with a fresh crunchy salad with a vinaigrette or a greek yoghurt dressing and some slim toast and you have a great diet meal ready!
Recipe:(Serves 2 or 1 very hungry person)
You will need:
2 large potatoes, peeled and diced
1 cup chopped leek or white onion
2 cloves of garlic, minced
1 tsp of butter
1 tsp of oil (I used extra virgin olive oil)
1/2 tsp sugar
1 tsp fresh or dried herbs
2 cups of chicken stock or vegetable stock (you can also dissolve a cube of stock in water)
2 cups of skimmed milk
salt and pepper to taste
– Heat the butter and oil in a saucepan and add the minced garlic and chopped leeks to it. Saute till leek becomes soft. Then add the diced potatoes and season with salt and pepper. Add the chicken stock to the vegetables and cover it and cook for 20 minutes or till the potatoes are well cooked.
– Now add the milk, herbs, sugar and bring the mix to a boil.
– Blend the cooled mix in a blender and serve cold with some cilantro or parsley to garnish. You can also warm the blended soup again and serve hot.