How to make it

  • Heat butter in large pot, until foamy. Cook leek and onion for 8 min., until soft, but not brown. Add potatoes, water and salt. Simmer for 20 min, or until potatoes are tender. Add parsley, mix with the immersion blender, until very smooth. Add cream, nutmeg, pepper and fishsauce, put in Frankfurter and heat through. Adjust seasoningss, laddle in deep soup bowls, and sprinkle with parsley. Serve.
  • Note : If you add some more cream and mix the soup in a blender to get it supersmooth, than refrigerate it for 4 or 5 hours and serve it cold, you got a french classic : Vichyssoise.

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  • chuckieb 5 years ago
    Mmmmm.....that looks like a lovely warm soup for a cold winter's day Ralph. I make a similar soup to that with onions, and potatoes. Love the idea of the fish sauce as a flavour booster. And who can resist a frankfurter right? Bookmarked to try.
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  • 22566 5 years ago
    Saw your soup and read it...
    Will think about it tomorrow :o)
    Kind Regards
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