Surely leek and potato soup is a great classic, yet all it takes is the addition of one ingredient to turn it into something unexpected that can be enjoyed hot or cold: we are talking about the Vichyssoise summer soup, see how to prepare it!
So, let’s find out what it is. Its origin is traced back to the chef of the Ritz-Carlton hotel in New York who is said to have invented it in the summer of 1917 to provide relief to his guests in times when air conditioning wasn’t available. This soup prepared with two humble, easily available vegetables is transformed into a gourmet dish by fresh cream, added cold to lower the serving temperature: such simplicity will amaze you! And the name? It would be an homage to the soups cooked by the chef’s mother when they lived near the French city of Vichy.
In the recipe, I took the liberty of significantly reducing the amount of butter, limiting it to a knob along with a drizzle of oil to sweat the leeks, while the cream is definitely the irreplaceable ingredient in the recipe.
A great, naturally gluten-free classic to be eaten with a little caution for blood sugar, which will be stressed both in the short term, due to the presence of potatoes, and in the long term (after 3-4 hours) due to the presence of cream. And if you are looking for another idea for summer, try my Gazpacho of yellow tomatoes, peppers and crispy prosciutto.
Vichyssoise summer soup
6.3g carbohydrates per 100g
- 1 litre vegetable stock*
- 500g leek
- 400g potatoes
- 125g fresh cream
- 1 knob of butter
- chives or other herbs to taste
- extra virgin olive oil
**Ingredients specific for celiacs
*Ingredients whose labels must read “gluten-free” (in Italy they may be listed on Prontuario AIC)
Preparation of the Vichyssoise summer soup
- Wash the leeks thoroughly and cut them into small pieces. Put a knob of butter and a trickle of oil in a pan and sweat the leeks, making sure not to brown them: the colour must remain the same!
- When the leeks are soft, add the diced potatoes, let them season for 1 minute, then cover with the hot stock and cook.
- When the vegetables are cooked, blend everything together: you can leave some of the soup in pieces or make a velouté. Season with salt and pepper.
- Add the cold fresh cream, stir and serve with a pinch of chives or other herbs you like. Remember that the Vichyssoise can be served warm, lukewarm or cold.
Version with gluten of Vichyssoise summer soup
This recipe contains only naturally gluten-free ingredients, so no adaptations are necessary.