cold vichyssoise

Luisa, author of Cooking with my Carmela , brings us the recipe for vichyssoise or cream of leeks, a recipe that is very easy to prepare and is a hit wherever it goes. Recipes like this one that can be served cold in hot weather or warm in the cold months are very useful, you'll see.

At home, summer and dinners are an odyssey, as you come back late from the pool or go out for a walk... and there is always a bit of chaos and the last thing you want to do is think about what to prepare. That's why I count on having something ready for the evenings, and this cream is one of my salvations: fresh Vichyssoise cream is very popular at home, and when autumn comes we can serve it hot .

I also try to make them as low in fat as possible, so I don't usually add cream and it turns out delicious anyway. Let's move on to the recipe and tell me what you think.

Le Creuset Evolution round cocotte and Laura Ashley porcelain bowls .

Ingredients

• 300gr of leek, only the white part
• 60gr of extra virgin olive oil
• 50gr of butter (optional)
• 250gr of potatoes
• 700gr of water or vegetable broth
• Salt and pepper
• Nutmeg

Preparation

1. In a saucepan add oil and when it is hot, lightly fry the chopped leeks. Cook carefully so that they do not stick.
2. Once they are ready, add the potato cut into halves or quarters (depending on how big they are) and the water. Season with salt and pepper and let cook over medium-high heat for about 30 minutes, until the leek and potato soften.
3. When time has passed, add the butter (optional), let it cool and blend well with an electric mixer, it will become a smooth cream.
4. Add nutmeg and let cool in the refrigerator.

Grades

• Optionally, after cooking and before blending, you can add butter, a little cheese or cooking cream. In my case, I don't add cream, but you have the option to do so, it's a matter of taste.
• For cooking I used a cocotte , which heats up very quickly and distributes the heat very well along the walls. But you can use a stainless steel pot or a pressure cooker to save time. If you choose the latter, fry the leek in it uncovered, and when it is ready add the water, salt and potato and then cover. Follow the rest of the steps as normal (adapting the cooking time to your pressure cooker).

Laura Ashley porcelain bowls , Laura Ashley kitchen apron and Le Creuset Evolution round cocotte .

• You can serve it hot in winter and cold in summer, an ideal cream for dinners at home.
• When serving, garnish with seeds and mint leaves. This will make the cream more attractive and give it a crunchy touch. You can also add some fried bread cubes.