Description
Easy French soup with potatoes and leeks "a La Vichyssoise". Blue cheese and sweet pepper add piquancy.
Ingredients
-
Thyme
1 piece
-
Butter
1 Tbsp
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Cream
100 ml
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Blue cheese
75 g
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Yellow bell pepper
1 piece
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Leeks
1 piece
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Potatoes
0.5 kg
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Broth
0.5 l
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Bay leaf
1 piece
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Allspice
2 piece
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The mixture of peppers
-
Salt
Cooking
Products. Cheese crumble.
Wash and finely chop the flesh of the pepper and the white part of the leeks. Peel the potatoes, cut into cubes.
Heat the butter in a saucepan with a thick bottom, put the leeks and cook, stirring occasionally, 5-7 minutes. Add the pepper and simmer for another 5 minutes.
Put in a saucepan allspice, Bay leaf, potatoes and thyme, cook for 3 more minutes. Cover the vegetables with cold broth, bring to a boil, reduce the heat to medium and cook for 30 minutes.
From soup to remove the Bay leaf and thyme, punching blender until smooth. Pour the cream, add half of cheese, mix peppers and salt to taste, blend again. Heat the soup and remove from heat. Before serving, garnish with remaining cheese and herbs.
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