Leeks and potatoes are softened in butter and simmered in vegetable stock for this soup, which is then blended and rapidly chilled in an ice bath. Airfryer-crisped bread cubes add a crunchy finish to this classic French vichyssoise.
Melt the butter in a pot, add the leek and potato and sauté for two minutes; pour in the vegetable broth and simmer for ten minutes until the potatoes soften.
Blend the mixture until smooth, stir in the cream and season with salt and pepper, then chill the pot rapidly in an ice bath.
Toss the diced bread with the olive oil and crisp it in the airfryer at 190°C for six minutes, tossing halfway. If you do not have an airfryer, roast the same cubes in a 200°C oven for eight minutes.
Ladle the chilled soup into bowls and scatter the airfryer croutons on top to serve.
Blend the soup while it is still hot; once it cools, getting a smooth texture becomes harder. Stir often while it chills in the ice bath, or the edges will over-cool while the centre stays lukewarm. Allergens: contains gluten (bread) and dairy (butter, cream).
Traditional vichyssoise rests in the fridge for hours before serving; this quick version uses an ice bath instead. If you have time, chilling it in the fridge for at least two hours afterwards will deepen the flavour further.
Admin DadaGastro · verified in test kitchenKrutonları 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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