Vichyssoise

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Served very, very cold, this vichyssoise recipe will not disappoint anyone who tries it. Because its texture is so creamy and its flavour so mild, it’s impossible not to enjoy every spoonful.

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Cost

4

euros

Rations

4

people

Preparation

90

minutes

Cooking

30

minutes

Difficulty

Low

Ingredients

5 leeks
2 spring onions
2 potatoes
50 g butter
1/2 teaspoon Carmencita Ground garlic
1/2 teaspoon Carmencita Ground nutmeg
1 L chicken broth
Carmencita Mediterranean sea salt
Carmencita Black pepper
200 ml cooking cream
Iberian Ham
Extra virgin olive oil

Preparation

Chop the leeks and chives, and click the potatoes.
Melt the butter and sauté the leeks and chives
Add the nutmeg and garlic powder.
Add the potatoes, the chicken broth and boil for 30 minutes.
Salt and pepper.
Turn off the heat and add the cream.
Mix, strain and let cool.
Serve with Iberian ham and a drizzle of oil.

Buy products for this recipe

Ground nutmeg

Garlic powder

Mediterranean sea salt

Black pepper

Back to Videorecipes

Vichyssoise

Cost

4

Rations

4

Preparation

90

Cooking

30

Difficulty

Ingredients

Preparation

Buy products for this recipe

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Back to Videorecipes

Vichyssoise

Cost

4

Rations

4

Preparation

90

Cooking

30

Difficulty

Ingredients

Preparation

Buy products for this recipe

You may also be interested in...

Cauliflower with miso and pistachios

Broccoli and parmesan

Paella with paellero Carmencita

Galician-style octopus

Discover "The spice book" aromas and spices

Discover
"The spice book"
aromas and spices