Potato leek soup (Vichyssoiseis) is magical, I had no idea that such humble ingredients can make a very elegant dish. The method is quite similar to making tomato soup, cream of mushroom soup. In fact, all western style creamy soups are generally easy to make. Basically, you sauté the ingredients, add liquid, process it into smooth soup, then reheat until the soup thickens.
Vichyssoise is normally served cold, but I prefer having a warm potato leek soup on a cold autumn or winter day!
Ingredients (serves 2)
- 1 medium potato (150-200g)
- 100g leek (white part)
- 150g milk (cold)
- 100ml water
- 10g Parmigiano Reggiano
- 10g butter/ heavy cream
- salt, pepper to taste
- 20g pancetta
Instructions:
- Heat about 1/2 TSB oil in a non-stick pot, add pancetta and cook over medium heat, until browned and crispy. Set aside.
- Add chopped leek, cook with pancetta rendered fat, until softened, about 2-3 min.
- Add cubed potato and water that submerges ingredients. Cook until potatoes are fork tender.
- Transfer everything in the pan to a food processor, add cheese, butter, pour in cold milk and water, process until soup is very smooth. Why using cold milk? It’s in order to lower the temperature of the soup to avoid danger processing hot soup.
- Transfer soup back to the pot, cook over medium low, stirring occasionally, until soup is thickened to your liking. Finally add salt and pepper to taste.
- To garnish: drizzle olive oil, croutons, cooked pancetta. It is also a good idea to add freshly shaved parmesan cheese 🙂
Read Chinese version here
