How do you store the Vichyssoise of Comté?

Name: Vichyssoise of Comté
Cook time: 30 min
Total time: 30 min
Yield: 10P
Ingredients: For the soup; 3 potatoes; 2 leeks; 2 sweet onions, finely chopped; Butter; Pepper and salt; Chicken broth; For the watercress cream; 150 ml cream; 50 g Comté, grated; 1 bunch of watercress; For the topping; Light watercress cream; Hazelnuts; Candied chestnuts; Edible flowers

In the refrigerator: The soup can be stored in an airtight container in the refrigerator for up to 3 days. The watercress cream can be stored in the refrigerator for up to 2 days. Stir well before use. In the freezer: The soup can be frozen for up to 3 months. Allow the soup to cool completely and pour it into an airtight freezer-safe container. The watercress cream is not suitable for freezing, as the texture may change after thawing. Reheating: Gently heat the soup over low heat in a pot until it is heated through. If you are reheating the soup from the freezer, let it thaw in the refrigerator overnight first.

Vichyssoise of Comté

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30min

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Vichyssoise of Comté, a delicious French soup with a flavor of Comté cheese and a watercress cream. Ready in just 30 minutes!

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Ingredients

What do you need?

Quantity: 10P

For the soup
3 potatoes
2 leeks
2 sweet onions, finely chopped
Butter
Pepper and salt
Chicken broth

For the watercress cream
150 ml cream
50 g Comté, grated
1 bunch of watercress

For the topping
Light watercress cream
Hazelnuts
Candied chestnuts
Edible flowers

For the soup
3 potatoes
2 leeks
2 sweet onions, finely chopped
Butter
Pepper and salt
Chicken broth

For the watercress cream
150 ml cream
50 g Comté, grated
1 bunch of watercress

For the topping
Light watercress cream
Hazelnuts
Candied chestnuts
Edible flowers

Preparation method

How do you make this?

Preparation of the soup:

Peel the potatoes and cut them into small cubes. Wash the leeks and slice them into thin rings. Finely chop the sweet onions.

Melt a knob of butter in a large pot and sauté the onions, leeks, and potatoes over low heat until they are soft but not browned.

Add enough chicken broth to just cover the vegetables. Season with pepper and salt.

Let the soup simmer gently until the potatoes are cooked, about 15-20 minutes.

Puree the soup with an immersion blender until smooth and strain if desired for an extra fine texture.

Preparation of the watercress cream:

Whip the cream to soft peaks.

Blanch the watercress briefly in boiling water, drain, and shock in ice water. Puree the watercress into a smooth coulis.

Gently fold the watercress coulis into the whipped cream. Add the grated Comté and stir until smooth cream forms.

Serving:

Ladle the soup into bowls.

Add a spoonful of watercress cream in the center of each bowl.

Garnish with a few hazelnuts, pieces of candied chestnut, and edible flowers.

Tips

For an extra creamy soup you can add a dash of cream to the soup just before serving. Use fresh chicken broth for the best taste. The watercress cream can be made in advance and stored in the refrigerator until use.