Vichyssoise is an internationally known cold leek cream , whose origin and invention have been discussed for more than a century.
Vichyssoise appears to have been the brainchild of New York’s Ritz French chef Louis Diat, who reflected on his childhood leek and potato soup, which his mother and grandmother used to make. “I remembered how, during the summer, my older brother and I used to cool it down by pouring cold milk into it, and how delicious it was, and I decided to do something like this . ”
To give the leek and potato cream a well-known name, Diat chose that of the city of Vichy, which is located not far from his hometown of Montmarault.
Today we propose a variant of the vichyssoise adapted to the taste of the little ones in the house, a pear vichyssoise . The mixture of leek , potato and pear will surely please the most exquisite palates of the house, our little ones, and although it is focused as a recipe for babies , you can certainly prepare it for the whole family, all you have to do is add a pinch of salt and freshly ground black pepper to the plate of the elderly.
And if you accompany this pear vichyssoise with a few Parmesan flakes you will succeed at home.
Pear vichyssoise for babies
- 4 leeks
- 3 potatoes
- 3 pears
- Water or chicken broth
- 2 tablespoons baby yogurt
- extra virgin olive oil
Preparation of pear vichyssoise
Put a little oil in a saucepan and fry the leeks that we have washed and cut into slices. Add the potato, peeled and cut into pieces, stir slightly and cover with water or chicken broth and let cook covered for about 15 or 20 minutes. Remove from the heat and add the peeled and cored pears and grind everything. Add the yogurt, a little extra virgin olive oil and mix well.
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