Vichyssoise with herring
The name of this cream soup is exclusively French, and many people consider France to be its homeland. But the recipe was invented in America, but it is not excluded that it was a native of France. Anyway - the flavor of this soup is worth making. Especially if you serve vichyssoise with herring.
Vichyssoise with herring
The name of this cream soup is exclusively French, and many people consider France to be its homeland. But the recipe was invented in America, but it is not excluded that it was a native of France. Anyway - the flavor of this soup is worth making. Especially if you serve vichyssoise with herring.
Ingredients
| Leeks (only the white part) 250 gr. |
| Potatoes 250 gr. |
| Cream 20% 150-200 ml |
| Butter 15 gr. |
| Olive oil 2 tbsp. |
| Lightly salted herring fillet 1 pc. |
| Green onion |
| Black pepper |
| Salt |
Instructions
Step 1
Peel and dice the potatoes into small cubes. Wash, peel and slice the leeks into rings.
Step 2
Heat the butter in olive oil and sauté the leeks until transparent.
Step 3
Add the potatoes to the onions, mix thoroughly, pour boiling water so that the liquid covers all the vegetables, and cook until tender.
Step 4
Whisk the finished soup in a blender, adding cream, black pepper and salt to taste.
Step 5
Serve Vichyssoise with slices of lightly salted herring and finely chopped green onions.
