Soup
This soup is made by sautéing leeks and potatoes in butter, simmering them in vegetable stock, blending until smooth, and chilling quickly in an ice bath. Air-fried bread cubes add a crisp touch to classic French vichyssoise.
Melt the butter in a pot. Add the leeks and potatoes and sauté for 2 minutes. Add the vegetable stock and simmer for 10 minutes, until the potatoes are soft.
Blend the mixture until smooth. Add the cream and season with salt and black pepper, then quickly chill the pot in an ice bath.
Toss the diced bread with olive oil and air-fry at 190°C / 375°F for 6 minutes, turning halfway, until crisp. If you do not have an air fryer, bake the cubes at 200°C / 390°F for 8 minutes.
Divide the chilled soup among bowls and sprinkle the air-fryer croutons over the top.
Blend the soup while it is hot; it is harder to get a smooth texture once it cools. Stir frequently while chilling it in an ice bath so the edges do not freeze while the center stays warm. Contains gluten (bread) and dairy (butter and cream).
Krutonları bir gün önceden hazırlayıp kapalı kapta saklasam çıtırlığını kaybeder mi, yoksa servis günü tekrar mı ısıtmalıyım? Kalabalık bir davet için işi kolaylaştırmak istiyorum, mutfakta son dakika koşuşturmasını azaltmak niyetindeyim.
Bir gün önceden hazırlayabilirsiniz ama servisten hemen önce airfryer'da bir iki dakika tekrar ısıtırsanız çıtırlığı geri gelir; kapalı kapta bekletmek onları hafif yumuşatıyor.
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