Known worldwide, vichyssoise or cream of leek soup is tasty, easy to prepare and very nutritious. We show you how to prepare it step by step.
In this case, and as we often do at Plameca, we have modified the original French vichyssoise recipe to achieve a lighter result.
In addition, leeks are moderate in carbohydrates, low in protein and rich in fiber. In terms of minerals, it contains potassium, calcium, phosphorus and magnesium. Although we also find, in smaller quantities, sulfur, iron and trace elements such as manganese and silicon.
And this is not all. As for vitamins, vitamin C and D, so precious these days, as well as vitamins of the B group, stand out.
- 6 leeks
- Vegetable stock
- Vegetable cream eco
- Clean the leeks well and cut them.
- Brown the white part of the leeks.
- Cook them with vegetable stock.
- Add a jar of eco vegetable cream.
- Serve hot or cold, your choice.
This cream is ideal for when we want a spoon dish but it is too hot. Although you can serve it hot, in this case we recommend serving it cold, and ideally prepared the day before to enhance the flavors. Keep in mind that it will keep in the refrigerator for two to three days, so you can prepare it in larger quantities.
Prepare this delicious Vichyssoise or leek cream recipe at home and share the results with us at social networks tagging us or using the hashtag #recetaPlameca, so we can share them with the rest of our followers. Enjoy!