Creme Vichyssoise (Pureret Vegetable Soup)
SoupsCook time: 0 min.
Servings: 4 portion(s)
Servings: 4 portion(s)
Ingredients for Creme Vichyssoise (Pureret Vegetable Soup)
| Groftkværnet pepper | ||
| 0.5 | dl | Cream |
| 1 | l | Broth (water + cube) |
| 1 | Onion | |
| 1 | bundle | Chives |
| 1 | twig | Thyme |
| 2 | tsp | Coarse salt |
| 2 | Whole sprigs of parsley | |
| 250 | g | Leeks |
| 300 | g | Potatoes |
Instructions for Creme Vichyssoise (Pureret Vegetable Soup)
To prepare the Creme Vichyssoise (Pureret Vegetable Soup) recipe, please follow these instructions:
The paws are cut into slices. Onions and potatoes are cut into cubes. The vegetables are boiled approx. 1/2 hour in the bouillon added thyme and parsley. The soup is purified through a sieve or blended in a blender. Add cream. Season with salt and pepper. Serve ice cold or hot with clipped chives.
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