The traditional vichyssoise is the French gazpacho, a very simple recipe that is always very appealing.

Traditional vichyssoise, the iconic cream of leek is a very simple recipe that is always very appealing. And it can be consumed both hot and cold. This eating a cold delicious spoon and if we want, what can be done by adding a fruity touch to leeks and potatoes like in this apple vichyssoise recipe. But today we will do it with the help of experts in this matter. directly to the palateThe classic recipe for this dish of French origin.

First, we clean the leeks well. diagonal cuts at the green tip and place them under a stream of water. Next, we remove the first (or outer) layer and use the rest.

For our recipe we will need to cut off the white part of the leeks, so we take it and cut into slices or pieces. The green part is great for flavoring chicken and fish broths so we can keep them in the freezer when needed. Wash and peel the potatoes and cut them into cubes.

Saute the leek in butter on very low heat so that it does not turn color. When it is soft, add the potatoes and water. Tradition says you should make it with chicken broth, but, If you want a vegetarian recipe, you can use water or vegetable broth..

Finally, we increase the heat and Let’s cook for 30 minutes until the potatoes are very soft. Then we crush it with a blender and add the liquid cream when it cools down a bit.

This dish is so rich if you decorate the top with some croutonsby adding some fish roe, some crunchy apple cubes or a few drops of cream or cream cheese and sprinkling with aromatic herbs.

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Photos | directly to the palate