Ingredients

• 4 leeks (the white part)
• 1 onion
• 50g of butter
• 1 large potato

• 600 ml of chicken and beef broth
• Salt and pepper to taste
• “Chives”

Vichyssoise preparation with food processor (leek cream)

1. Cut the leeks into slices about two centimeters thick. Cut the onion into four parts.

2. Put everything in the food processor and chop for 4 minutes at speeds 7-10. Lower the mixture with a spatula, add the butter and sauté for 8 minutes (varoma – speed 1).

3. Add the diced potato and continue sautéing for 3 minutes (varoma – speed 1).

4. Add the broth, salt and black pepper, let it cook for 15 minutes (100 – speed 1).

5. Adjust the salt if necessary, let it cool and blend for 1 minute (progressive speed 5-7-10). Serve cold from the refrigerator with a little chives on top.

Enjoy!