Cream of leeks or Vichyssoise

Receta en español aquí

This is a recipe from my mother, she learned from an old neighbor, and it is perfect for these winter days when it is cold outside.

Cream of leeks or Vichyssoise

Ingredients (6 servings)

1 kg of clean leeks (2 bunches)

450 g potatoes

1 medium onion

Salt and black pepper to taste

1 Natural unsweetened Greek yogurt

25 g butter

A good splash of extra virgin olive oil

½ teaspoon grated lemon zest

Garnishing

Croutons  

Diced Spanish ham (prosciutto)

Finely chopped mint

Cayenne  pepper to taste

Directions

Slice the leeks and chop the onion.

Peel and cut potatoes into chunks. Set aside.

In a pot, add a good splash of extra virgin olive oil, stir fry onion over médium heat and when it is golden add the leeks.

When leeks begin to be transparent add the potatoes and stir. Add salt to taste.

After a few minutes add water to cover the vegetables and potatoes, cover the pot and let it simmer over low heat until potatoes are tender.

Then remove from the heat and add the grated lemon zest.

Puree with a handheld blender.

If the cream is too liquid put back on low heat to thicken.

If on the other hand is too thick, you  can add a little more water and let it cook a few minutes.

Finally add the butter, the yogurt and ground black pepper. Stir well and correct the seasoning  to taste if necessary.

Serve with diced prosciutto and croutons on top, and sprinkled with fresh mint and a little of cayenne. And enjoy!