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Vichysoisse with Dutch shrimps
A vichyssoise is a classic creamy leek soup with potato that you serve cold. But it can also be served warm if you like it better
Starter
8 people
20 minutes (about a 2-hour wait)
Ingredients:
- 500 g Cêlavíta Granny's floury potatoes
- 1 L water
- 500 g leeks, cut into rings and washed
- 3 vegetable stock cubes
- 1 bay leaf
- 100 g crème fraîche
- 500 to 750 ml cold whole milk
- Pepper
- Chives, finely chopped
- 200 g Dutch shrimps
Extra needed:
Hand blender
Preparation
Step 1:
Bring the potatoes to the boil in 1 L of water, together with the leeks, stock cubes and bay leaf. Boil the potatoes with the lid on the pan for about 15 minutes (slightly overcooked). Remove the bay leaf. Mash the potatoes with the cooking liquid added. Let the mashed potato cool down to room temperature.
Step 2:
Mix the crème fraiche into the mashed potatoes. And add the milk. Decide how thick you want the soup to be by adding more or less milk.
Step 3:
Season the soup with pepper. Ladle the soup into bowls. Sprinkle with the chives and spoon a tablespoon of Dutch shrimps on top. (And possibly a small spoonful of crème fraîche, if you have some left over).
Tip:
Very tasty to top with fried onions.