Vichyssoise - with photo

[JuliaBalbilla]

Name of Recipe:  Vichyssoise

Serves 6-8

Ingredients 
400g leeks, only the white part, sliced
50g extra virgin olive oil
50g butter
200g water
300g boiling potatoes, quartered
Salt to taste
White pepper to taste
Nutmeg to taste
700g water or chicken stock
400g evaporated milk or 400g milk or 400g water
Spring onions, chopped to garnish or chopped parsley

Preparation: 
Put the leeks in the  4 seconds / Speed 5
Add the oil and butter 12 minutes / Temp. Varoma / Speed 2
Next, add the 200g water 1 minute / Speed 5-10 progressively, until the leeks are well chopped
Add the potatoes, salt, pepper, [nutmeg] and the remaining water or stock 20 minutes / 100° / Speed 1
Allow the temperature to lower a little 1 minute / Speed 7
Incorporate the evaporated milk [or milk or water] 8 minutes / 90° / Speed 3
Serve very cold with the chopped spring onion

Tips/Hints:  [ Making this, I left out the salt, used water rather than stock and added 4 tsps Bron's Spanish vegetable stock concentrate

I found that not all of the potato had been blended properly, so you may need to blend further at the end – I did this (after allowing it to cool a little) 30 seconds / Speed 5-10 progressively.  It was delicate, yet tasty]

Origin:  This is a translation of a recipe in Thermomix TM31 – Imprescindible para tu cocina which is the book supplied with Spanish TMXs.

[nonomix]

It looks yum Julia, thanks for sharing!

[cookie1]

I haven't made this for years. The last time I made it ki didn't wash the leeks enough and the soup was sandy. Not a nice taste. I have used leeks since but not made the soup.

[nonomix]

Yes,, I'm paranoid about sand in the leeks, I always cut them in chunks and wash them in 2 or 3 bath of cold water to make sure it's all gone...

[cookie1]

Yes, I learned my lesson the hard way.