12 December, 2018

Vichyssoise Recipe by Daniel Garcia Peinado, Chef of La Cala Resort

Enjoy one of our seasonal dishes at La Terraza restaurant – a delicious and healthy Vichyssoise. This is one of our most popular creations as it is healthy, seasonal and incorporates EVOO (Extra Virgin Olive Oil).

The recipe is simple:

For 4 people

  • 1 kg of potatoes
  • 2 onions
  • 1 leek
  • 1 vanilla pod
  • 125 g of extra virgin olive oil


Sauté the ingredients with a good extra virgin olive oil (we will use half of the amount in this step), which could be Hojiblanca or Picual, for example. Place the top on the pot and cook over low heat, maintaining the volatile molecules to the extent possible. Once poached, add water and let it cook for 20 minutes until the potato becomes soft. Mash and strain. Emulsify with a mixer and add the other half of the extra virgin olive oil when you are ready to eat as this will intensify the aroma and increase the benefits of the extra virgin.


  • Seasonal mushrooms
  • Peas
  • Pea shoots
  • 1 egg yolk


Sauté all of the ingredients. To prepare the egg yolk, heat the extra virgin olive oil at 35º C and submerge the yolk. Take the yolk out of the EVOO and let it sit for 24 hours.


Place the yolk on the plate to one side and the vegetables to the other. Cover with cream sauce.

And now, enjoy this exquisite dish!!!