Yesterday we cooked one of our favourite dishes: a variant of the French vichyssoise. It is a simple dish, that is open to many variants (just check the Internet for how many recipes you can find). Our version is the following, based on an unknown source, or a mix thereof:
- potatoes and leeks in equal amounts, or more leek than potatoes
- milk (soy milk works well too)
- salt and pepper
Peel potatoes and wash the leek very thoroughly. Cut both in very small pieces. Let some butter melt in a wide pan and add parsley, potatoes and leek. You can try to caramelise them a bit, but it’s not required. Add enough water to prevent burning, cover with a lid and let it simmer for around 20 minutes.
After this time, both potatoes and leek should be almost cooked. Add then some milk and flour, and a pinch of salt. Mix well, close the lid and let it simmer for a further 10 minutes, checking often that the food doesn’t stick to the pan.
When it is cooked, keep it on the stove for a few further minutes and mix it while it loses a bit of its water content.
Serve hot with some pepper and olive oil on top. People say that it is very good also when cold, but I rarely have leftovers to try with 🙂