📂 Light Dinners
#Soups
#Low Calorie
#Summer
#Vegetarian
Light Vichyssoise (Cold Leek Cream Soup)
🥣 The great French cold soup in a diet version. Silky and refreshing, made with leek and evaporated milk to reduce fats to the maximum.
🛒 Ingredients
- 14 oz Leeks (white part)
- 5.3 oz Potato
- 20 fl oz Vegetable broth
- 3.4 fl oz Evaporated milk
- 1 tbsp EVOO
- Chives
- White pepper
🥣 Light Vichyssoise: Sophistication and Freshness in a Spoon
Vichyssoise is synonymous with summer, freshness, and elegance. The original recipe created in New York by a French chef is delicious but includes large amounts of heavy cream and butter. For our healthy and light version, we use evaporated milk and extra virgin olive oil. We get that unmistakable white velvet texture without the digestive heaviness.
🌿 Why it is exceptionally healthy
- Prebiotic Power: Leek is exceptionally rich in inulin, a prebiotic fiber that acts as direct food for the beneficial bacteria in our gut microbiota.
- Low Glycemic Index: By reducing the proportion of potato and increasing the leek, we get a cream with less impact on blood sugar.
- Hydration and Minerals: Its high water and potassium content and low natural sodium intake make it a highly diuretic and detoxifying soup.
📝 Step-by-Step Preparation
- Rigorous Cleaning: Use 4 large leeks (only the white part, approx. 14 oz / 400g). Make a cross cut on them and wash them thoroughly under the tap to remove any remaining dirt. Cut them into thin slices.
- Sweating (No Browning): In a pot, heat 1 tbsp (15ml) of EVOO (or 10g of clarified Ghee butter). Add the leek and sweat it over very low heat for 15 minutes. The leek must become completely tender and transparent, never golden (if it browns, the cream will lose its immaculate white and taste bitter).
- The Texture Touch: Peel and cut 1 medium potato (5.3 oz / 150g) into small pieces, breaking it at the end to release its starch. Add it to the pot and sauté for 2 minutes.
- Cooking: Cover the vegetables with 20 fl oz (600ml) of defatted chicken or vegetable broth. Add salt and ground white pepper. Bring to a boil, cover, and simmer over medium heat for 20 minutes until the potato falls apart.
- Fine Blending: Remove from heat. Pass the mixture through a powerful blender until it is completely liquid and lump-free.
- The Dairy Secret: Once blended, add 3.4 fl oz (100ml) of cold evaporated milk (which has 8% fat compared to 35% in heavy cream) and stir well. Let cool to room temperature and then refrigerate for at least 4 hours. Serve very cold, garnished with fresh chopped chives.
