Cold Vichyssoise with the Thermomix: an elegant, fresh cream with Iberian touch 🧊
The cold soup that delights in summer… with the powerful note of Iberian ham
Some recipes immediately sound sophisticated – Vichyssoise definitely belongs to that category. What many do not know: This cold soup, which seems so "French," is actually a brilliant, down-to-earth combination of leeks, potatoes, cream, and not much more. And if you prepare it with the Thermomix, without stress and with the heavenly extra of crispy Iberian ham, you get an irresistible cream that refreshes, satisfies, and elevates any summer table.
Ideal as an elegant appetizer, light lunch, or even as an aperitif in a shot glass – this cold Vichyssoise from the Thermomix is the perfect joker on hot days. And the best part: It can be wonderfully prepared in advance, perfect for guest evenings or relaxed meals.
🛒 Ingredients (for 4 generous servings)
This list goes directly to success. Few ingredients, lots of flavor.
🧅 300 g leeks, only the white part, sliced
🫒 50 g extra virgin olive oil
🧈 50 g butter
🥔 250 g potatoes, peeled and cut into pieces
💧 700 g water
🧂 1 teaspoon salt
⚪ 1 pinch ground white pepper
🌰 1 pinch nutmeg
🥛 200 g cooking cream or condensed milk for a lighter version
🍖 150 g Iberian ham (as topping)
👨🍳 Step-by-step preparation with the Thermomix
1. Crispy ham: the icing on the cake
Before we start with the cream, we prepare the crispy Iberian ham – our crowning topping. Two options:
Oven: Place the ham slices on a baking sheet lined with parchment paper and bake at 180 °C for about 20 minutes.
Microwave: Place the slices individually on paper towels on a plate and heat for 2 minutes at full power. Repeat if necessary until they are crispy.
Once cool, chop in the Thermomix for 6 sec. / speed 5. Set aside in a bowl.
2. Sauté leeks
Do not clean the mixing bowl. Add the sliced leeks, oil, and butter.
Chop for 4 sec. / speed 5, then sauté for 8 min. / 120 °C / speed 1.
This will bring out the natural sweetness of the leeks without browning them.
3. Cook the base of the soup
Add potatoes, water, salt, and white pepper.
Cook for 20 min. / 100 °C / speed 1.
Insert the measuring cup and relax – the Thermomix does the rest.
4. Create creamy magic
Add nutmeg and cream (or condensed milk).
Then puree for 1 min. progressively from speed 5 to 10.
The result: a fine, velvety, and elegant cream.
5. Serve cold (or warm if desired)
Transfer the Vichyssoise to a container, let it cool, and refrigerate for at least 1 hour.
Serve well chilled, garnished with crispy Iberian ham.
If you prefer it warm – no problem: just heat before serving.
💡 Tips & Variations for your personal Vichyssoise
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Vegetarian? Replace the ham with crispy onions or croutons with truffle oil.
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Lighter version? Use condensed milk instead of cream and reduce the amount of butter by half.
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Modern touch? Refine with a few drops of chive oil, pickled red onion, or black sesame for a surprise effect.
