Vichyssoise with Potato Crumble

Name: Vichyssoise with Potato Crumble
Ingredients: 1 pound potatoes, peeled and chopped; 5 cups sliced leeks (white part only); 1 sprig of thyme; 1 preserved lemon (pulp only; use the zest for the crumb); 1 clove garlic, left whole; 3 ½ tbsp. butter; 4 ¼ cups chicken or vegetable stock; 4 ¼ cups chicken or vegetable stock; 1 cup whole milk; 2 tsp. grated horseradish (fresh or from jar), or to taste; 1 large potato (preferably yellow), peeled; 2 cups sunflower oil; salt; zest of ½ preserved lemon, very finely minced; ¼ bunch of chives, finely chopped (optional); freshly ground black pepper

Preparation info

Difficulty
Easy

Appears in

Good Soup

By Joris Bijdendijk and Samuel Levie

Published 2023

About

Ingredients

1 pound potatoes, peeled and chopped
5 cups sliced leeks (white part only)
1

Soup
Gluten-free
Vegetarian

Method

Vichyssoise is traditionally eaten cold, but we like it warm, too. We use only the leek whites and save the greens for stock. Sauté the potatoes, leeks, thyme, preserved lemon, and the garlic in a large pan with the butter for a few minutes. Deglaze with the stock and add the milk. Cook for about 20 minutes, until the leeks and potatoes are tender. Remove the