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Before you jump to Vichyssoise (cream of leek and potatoes soup) recipe, you may want to read this short interesting healthy tips about Wholesome Energy Snacks.
Healthy and balanced eating promotes a feeling of wellness. Increasing our daily allowance of healthy foods while reducing the intake of unhealthy kinds plays a role in a more balanced feeling. A salad helps us feel better than a piece of pizza (physically in any case). This is usually a problem, nonetheless, when it comes to eating between goodies. Shopping for goodies can be a challenge because you have so many options. Here are some healthy snacks which you can use when you need a quick pick me up.
Probably the most popular treats is low fat yogurt. The truth is, lots of people will substitute a container of yogurt for a healthy lunch-something we don’t recommend. As a treat, however, yogurt is one of the greatest things you can reach for. Along with calcium, it really is a good source of necessary protein and vitamin B. Yogurt is very easy for the human body to digest and, based on the type of culture used to make the yogurt youre eating, can also help regulate your digestive system. Fast hint: select unsweetened yogurt and add in walnuts or flaxseeds. It’s an simple way to lessen sugar while still enjoying a tasty snack.
You do not have to look far to discover a wide range of healthy snacks that can be easily prepared. When you make the choice to be healthy, it’s simple to find just what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to vichyssoise (cream of leek and potatoes soup) recipe. To make vichyssoise (cream of leek and potatoes soup) you need 7 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to make Vichyssoise (cream of leek and potatoes soup):
- Prepare 300 grams Leek (only the white part)
- Provide 50 grams butter
- Provide 10 ml olive oil
- Use 1 small onion
- You need 1 medium potato
- Use 100 ml heavy cream
- Provide 200 ml chicken stock
Steps to make Vichyssoise (cream of leek and potatoes soup):
- În a large heavy sauce pan, melt the butter together with the olive oil and add the leek, potato and onion. Fry them a but until translucent. Than add the chicken stock and a bit of salt over the vegetables and bring it to a boil over high heat. Cover partially, reduce heat and simmer for 20 minutes until the vegetables are tender.
- Correct the seasoning, to taste, and puree with a handheld immersion blender or in batches in a food processor.
- Add in the heavy cream and reheat before serving. Enjoy it! Is delicious.
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