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Orlando's Iced Vichissoise "

instead warmed soups such as mother-in Weblog gives Orlando at one of the most delicious summer recipes that you can think of. You know, things should not eat as hot as they are cooked. So here a great recipe from the Lyonnais for a cold summer soup, light and nutritious but, for people who do not always want to sip only Catalan Gazpacho - hearty, yet smooth and elegant!


for (at least) to take 4 servings:

800 g floury potatoes
3-4 large leeks (white only)
2-3 liters of chicken stock 1 bunch parsley *

3-4 dl sauces or coffee cream (note: full cream is too rich, and nothing sour, so no cheese or crème fraiche from the Migros!)

olive oil 2 lemons

Peel potatoes and chop into small pieces. Wash well (it should go with as little force). Only take the white of leek and finely chop. Leeks in a little short Butter in a large pot and put on leave, potatoes add - please no onions admit (although many recipes provide this). Cold chicken broth to pour until vegetables are covered. let simmer under the lid, about 20 minutes. In between broth nachschütten if (vegetables should always be just covered) is necessary. Good taste.
soup to cool slightly and then puree in a blender strong. Important: it should not have too much liquid, the soup should be thick but fluid as a porridge. If necessary, add broth.
give the cream to soup and stir gently. If more liquid is needed, some milk add.

refrigerate the soup. You should really get very cold on the table. In plates and drizzle lemon juice by hand. Do the same with the best olive oil and chopped parsley to garnish and add chives. Serve with good

white bread or toast and butter. accompanied with charcuterie (smoked sausage!) And antipasti can play Vichissoise the lead role in a simple Sommerznacht. In winter, you eat the exact same course, hot soup .

Serve with a full-bodied white wine. Nothing too sun-spoiled with lush fruit but a Chablis or a good Fendant, why not again a Gewurztraminer!

Tip: I served to the delight of my guests even as part of a cold soup trios as a first course of a gourmet BBQ (with gazpacho and cold cucumber dill soup) - with one addition to the small Suppenschüsselchen: a large in Campari marinated shrimp to gazpacho, smoked fish for cucumber soup and two slices of grilled sausage Vaudoise to Vichissoise. Yummy!