Vichyssoise

Takes 30 minutes | Serves 4 |

Ingredients

400 g potatoes
1 l water/chicken broth/vegetable broth
3 count leeks
50 g Parmesan cheese
100 g salted pork belly/bacon
2 bunches chives
1 sprinkle piment d'Espelette
2 tbsp bread
50 ml olive oil
100 ml heavy cream

Steps

Soup Base

• Split the leek lengthwise and wash under cold water. Finely chop the leek and potatoes.
• Sauté chopped leek and potatoes in hot olive oil in a saucepan. Then add water or broth and bring to a boil.
• Boil for about 15 minutes on high heat. Ensure everything is thoroughly cooked.
• Add finely chopped chives (reserve some for garnish) and blend until smooth.
• Stir in Parmesan cheese. Add more water if the soup is too thick.

Garnish

• Fry the diced pork belly/bacon until crispy.
• Lightly fry diced bread with a sprinkle of piment d'Espelette.
• Stir lightly whipped heavy cream into the hot soup.

Serving

• Serve the soup with bacon, bread croutons, and chives garnish.
• Optional: Garnish with cooked asparagus tips during asparagus season.