Gekühlte Lauch- und Kartoffelsuppe (Vichyssoise)
Vichyssoise Aussprache: vee-shee-SWAHZ
Vichyssoise ist eine glatte, elegante französische Suppe aus Lauch, Kartoffeln und Sahne. Obwohl sie heute in ganz Frankreich und der Welt gekühlt serviert wird, liegen ihre Wurzeln in der klassischen heißen Lauch- und Kartoffelsuppe (potage Parmentier), die seit Generationen ein Grundnahrungsmittel der französischen Hausmannskost ist. Die kalte Version ist seidig, zart zwiebel-süß vom Lauch und mit Sahne verfeinert, was sie zu einem erfrischenden Auftakt für Mahlzeiten bei warmem Wetter oder einem raffinierten ersten Gang bei Abendgesellschaften macht.
Gekühlte Lauch- und Kartoffelsuppe (Vichyssoise)
Vichyssoise
Aussprache vee-shee-SWAHZ
- Für
- 4
- Vorbereitung
- 20 Min.
- Zubereitung
- 35 Min.
- Gesamt
- 55 Min.
- Schwierigkeit
- Einfach
Auch nussfrei und eifrei.
Allergene: enthält milch. Etiketten auf verpackten Zutaten prüfen.
Zutaten
Mengen wurden angepasst. Kochzeiten und Pfannengrößen bleiben gleich.
Zubereitung
Melt the butter in a large heavy-bottomed pot over medium-low heat. Add the sliced leeks and onion, sprinkle with a pinch of salt, and cook gently, stirring often, until very soft and translucent but not colored, about 12–15 minutes.
Add the cubed potatoes, chicken stock (or water), and 1 teaspoon salt. Bring to a boil, then reduce to a simmer. Cover and cook until the potatoes are completely tender, 15–20 minutes.
Remove the pot from the heat and let the soup cool for 10 minutes. Working in batches, purée the soup in a blender until completely smooth and silky. For the silkiest texture, strain through a fine-mesh sieve into a clean bowl.
Stir in the heavy cream and milk. Season to taste with salt and white pepper. The soup should be quite smooth and lightly seasoned.
Transfer to a covered container and refrigerate until thoroughly chilled, at least 4 hours and preferably overnight. The soup will thicken slightly as it cools.
Just before serving, taste and adjust the seasoning if needed; cold soups often require a bit more salt. If the soup is too thick, thin it with a splash of cold milk or stock to reach a pourable consistency.
Ladle into chilled bowls, sprinkle generously with chopped chives, and serve immediately.
Regionale Varianten
Some French cooks finish the soup with a touch of crème fraîche instead of heavy cream for a subtle tang, while others garnish with chervil or a swirl of extra-virgin olive oil. A modern variation adds a few leaves of watercress or spinach during the final minutes of cooking for color and freshness.
Tipps des Kochs
- Leeks can be sandy; slice them lengthwise, fan open the layers under running water, and rinse thoroughly before slicing.
- For the classic pale color and mild flavor, use only the white and very pale green parts of the leeks.
- A high-powered blender gives the smoothest texture; an immersion blender works but may leave a slightly coarser result.
Dazu servieren
Crusty baguette or buttered toast points; a crisp white wine such as Chablis or Sancerre.
Vorbereiten und Aufbewahren
The soup can be made up to 2 days in advance and kept covered in the refrigerator. Stir well before serving and thin if necessary.
