Vichyssoise
By Groceree
Also known as Crème Vichyssoise · Chilled Leek and Potato Soup
Leeks and potatoes sweated in butter, simmered in stock, blended until velvety, enriched with cream and served ice cold with chives. Invented in New York by a French chef, but thoroughly French in spirit.
Last updated
- Servings
- 6 servings
- Prep
- 20 min
- Cook
- 35 min
- Total
- 5 h
Ingredients
leeks4
floury potatoes400 g
onions1
butter50 g
chicken stock1 l- double cream200 ml
whole milk200 ml
salt1 tsp
white pepper¼ tsp
chives1 small bunch
Instructions
- 01
Trim the to the white and pale green parts, slice them and wash them thoroughly in a bowl of water — grit hides between the layers.
- 02
Thinly slice the . Melt the in a large pan and sweat the and , covered, over low heat for 15 minutes until very soft but not coloured.
- 03
Peel the and cut them into 2 cm dice. Add them with the , bring to the boil, and simmer for 20 minutes until the fall apart.
- 04
Blend until completely smooth, then push through a sieve for the silkiest texture.
- 05
Stir in 150 ml of the and the , season with and , cool, then chill for at least 4 hours.
- 06
Taste again when cold — chilling dulls seasoning. Snip the and serve the soup in chilled bowls with a swirl of the remaining and the .
Notes
- Use only the white and pale green parts of the leeks, and never let them brown, or the soup turns grey.
- Season again once cold. Chilled food needs more salt than it did hot.
- Served hot, the same soup is potage parmentier.
Nutrition per serving
- Calories
- 320 kcal
- Protein
- 5 g
- Carbs
- 18 g
- Fat
- 25 g
Estimated from the ingredients.
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