How much water in potato-leek soup (Vichyssoise)?
Larousse De La Cuisine (American Edition) has the following recipe for vichyssoise:
- 250g leeks
- 250g potatos
- 50g butter
- 1.75L water
- 200mL crème fraîche
I was cooking 3 times as much soup, so I multiplied the amount of leeks, potatos, and butter by 3. However, 5.25L was just way too much. I ended up eyeballing it and using ~3L. Still, the end result was a bit too watery for me.
It seems that even the above recipe has too much water. Is this a typo?
Or was it in the scaling up? I can imagine that you do not simply multiply by 3, even if you use a bigger pot than you'd use for the non-scaled version.
Best Answer
I'm not sure if it's a typo but the recipe surprises me, traditionally (as far as a 100ish year old dish can be "traditional") vichyssoise would have chicken stock or seasoned milk as the liquid base.
For that quantity of potato and leek I would estimate 0.6->0.75L of liquid so it is possible it is a typo.
Pictures about "How much water in potato-leek soup (Vichyssoise)?"
How much water do you need to make soup?
4 cups will make a chunkier, thicker soup, while 8 cups will make a runnier soup. If you use a warm liquid, this will expedite the cooking process.How do you get the perfect Vichyssoise?
DirectionsHow much of the leek is used in soup?
We like the taste (it's basically just a big onion green), so we typically keep about 2 to 3 inches or so of the dark green part with the body of the leeks. Discard the dark greens or save them to flavor soups or stews, or use for making stock.What does the French word Vichyssoise mean?
Definition of vichyssoise : a soup typically made of pureed leeks or onions and potatoes, cream, and chicken stock and usually served cold.Potato Leek Soup Recipe - How to Make Vichyssoise
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