Vichyssoise Poireaux & Chorizo

Warm & Spicy
10 minutes
40 minutes
4 - 6
Great With
glass of wine

Soup Please, it’s fall season.

This story is about another BBQ with family and friends. It was september, we had planed to say goodbye to summer and enjoy one last BBQ before movies and “cocooning" season knocked on our doors.

October is full of surprises when it comes about weather, every year brings a different pattern to it, it’s either rainy or sunny with a blue sky, like summer doesn't really want to leave. Not complaining but I guess it may have something to do with #globalwarming.

Autumn is my favorite season. Weather is nice, it’s a little colder, trees show their prettiest colors and cheesy family activities like picking apples are the most important reasons I love those months. We cuddle, we breath cold fresh air, we cook comfort food with marvelous products the land gives us, products like leeks.

It's cold outside baby

Local leek for local cold

Leek is not a vegetable that I ate on many occasions. At home, my mom would do the vichyssoise 2 or 3 times a year and that was the only time I ate leek as a kid. I believe my mom was not a fan of it. Frankly, I always thought that kind of soup was missing something, a little punch, some sort of side kick at the end.

Going back to my BBQ story of the beginning, it was a saturday of october and it was cold. To the point we were doubting about grilling our meat and veggies, eating outside was not less of an option. The vichyssoise was haunting my social media feed and because cold weather calls for soup, this was my perfect excuse to try to give it that punch I was talking about. I took a couple of minutes to realize it would go well with chorizo, a really tasty cheese and maybe my croutons, creating a soup that goes from “meh” to “ohhh damn! I want more” :)

  • 4 leek cut in rings
  • 3 white potatoes cut in rings
  • 2 tablespoon of butter
  • 2 garlic clove finely chopped
  • 4 cups of vegetable or chicken broth
  • 250 ml cooking cream *
  • Grated cheese to taste, I used an old cheddar cheese and about 2 cup
  • Salt and pepper to taste
  • 4 chorizos

* You can use any percentage cream, I used the 5% cooking dairy blend so my soup is not to rich but keeps the texture of a cream.

Let's get warm

  • Heat a pot of water. Put the chorizos couple minutes in the heating water. It helps to eliminate a bit of fat and will be easier to cut later. Drain and set aside.
  • Melt the butter at low heat in a large pot and add the leeks, season with salt and pepper. Cook the leeks for 2 to 3 minutes a medium heat and add garlic.
  • Add the potatoes, the broth and let simmer about 15-20 minutes till the potatoe is cook.
  • Meanwhile, cut the chorizos en small dices and saute in the pan so will become a little crunchy.
  • Reduce to a smooth puree with a mixer foot. Add 200 ml of cream and a bit of cheese.
  • Serve in bowls and decorate with a bit of cream, chorizos, grated cheese and some croutons.

Always more to explore