Food & Drink

How To Make Vichyssoise

Vichyssoise recipe This recipe for cold leek and potato soup might just be the thing to offset heat and hunger on a hot summer's day. Savour our Vichyssoise recipe. Enlarge

How To Make Vichyssoise

Vichyssoise recipe This recipe for cold leek and potato soup might just be the thing to offset heat and hunger on a hot summer's day. Savour our Vichyssoise recipe.

Prep:
5m
Cook:
1h:10m
Total:
1h:15m
Serves:
4

Step 1: You will need:

  • 4 leeks, white part only, sliced
  • 2 potatoes, diced
  • 60 g butter
  • 1 1/4 ltr vegetable stock
  • 250 ml cream
  • 2 tbsp chives, chopped
  • some salt
  • 1 saucepan
  • 1 wooden spoon
  • 1 blender
  • 1 bowl
  • 1 whisk
  • 1 ladle

Step 2: Begin the soup

Place the saucepan onto a medium heat. Add the butter and let it melt. Add the leeks and gently sauté them but do not let them brown. Add the potatoes and stir. Add the stock, season with salt and bring it to a boil. Turn down the heat to a simmer and let it gently cook for 40-45 minutes.

Step 3: Process the soup

Transfer the cooked soup into the blender. Begin to carefully blend the soup in small batches. Be sure to leave an opening for the steam to escape. Pulse a few times and blend until smooth. Pour it into the bowl and repeat as necessary.

Step 4: Cool and serve

Let the soup cool. Once cold, add the cream and whisk it well. Ladle it into a serving bowl and garnish with chives. Serve straight away. If you like, add some truffle oil, olive oil, or even fried vegetables. Don't be afraid to experiment!