French Cream of Leek and Potato

Name: French Cream of Leek and Potato
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 Portionen
Ingredients: 300 g Leek (only the white part); 30 g Extra virgin olive oil; 70 g Butter; 700 g Water; 250 g Potato; Salt; Ground white pepper; Ground nutmeg; 200 ml Liquid cooking cream

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Cook Time

40 min

Servings

Difficulty

Easy

Prep Time

15 Min

Description

This cream of leek and potato, also known as Vichyssoise, is a classic dish of French cuisine, ideal for cold days. The recipe is very simple and with the Thermomix® it is prepared in the blink of an eye. The leek gives it a smooth and delicate flavour, while the potato provides creaminess. I prepare it often in winter, it's a comforting and delicious starter! It can be served hot or cold, according to taste. A dash of cream at the end gives it an extra touch of smoothness. Go ahead and try it!

Ingredients (9 ingredients)

300 g Leek (only the white part)
30 g Extra virgin olive oil
70 g Butter
700 g Water
250 g Potato
Salt
Ground white pepper
Ground nutmeg
200 ml Liquid cooking cream

Preparation (5 steps)

Preparation of the leek

Thermomix® Setting

4 sec/keine/Speed 5

Wash the leeks well, reserving the green part for other preparations. Chop only the white part into medium pieces. Introduce the white part of the leek into the Thermomix bowl along with 30 g of extra virgin olive oil and 70 g of butter. Program 4 seconds at speed 5 to chop.

Sautéed leek

Thermomix® Setting

8 min/248°F/Speed 1 120

Lower the remains of leek from the walls of the bowl with the spatula. Program 8 minutes at 120°C and speed 1 to sauté the leek.

480

Cooking the vegetables

Thermomix® Setting

20 min/212°F/Speed 1 100

Add 700 g of water (or vegetable or chicken stock), 250 g of potato previously peeled, washed and chopped, and salt to taste. Program 20 minutes at 100ºC and speed 1 to cook the vegetables.

1200

Grinding and completion

Thermomix® Setting

1 min/keine/Speed 5-10

Once the vegetables are well cooked, let them temper for a few minutes. Add a pinch of ground white pepper, another of ground nutmeg and 200 ml of liquid cooking cream. Grind for 1 minute, at progressive speed from 5 to 10.