Vichyssoise
A cold, creamy leek and potato soup from France. It's a cold soup so keep in mind it needs to cool down for a few hours before eating.
- Serves
- 4
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
Ingredients
- 1 onion
- 3 cloves of garlic
- 1 bay leaf
- 100g butter
- 3 leeks
- 1 potato
- 25g chives
- 500ml chicken stock
- 200ml cream
- 300ml milk
- salt
- pepper
How to make it
- 1
Finely chop the garlic and the onion
- 2
Chop the white parts of the leek. Discard the rest
- 3
Peel and chop the potato
- 4
Add the butter to the cold pan and start the heat
- 5
Sweat the onions, the garlic and the bay leaf. Make sure to avoid caramelization. It will turn your soup brown and this should be a white soup
- 6
Season well with salt and pepper
- 7
Add the chicken stock and bring it to a boil
- 8
Add the leek and potatoes
- 9
Boil for 20 minutes while stirring intermittently
- 10
Finely chop the chives and set about 1/5 aside for garnishing. Add the rest to the soup.
- 11
Remove the bay leaf!!!
- 12
Take the pan off the heat and add the milk and cream
- 13
Blend until smooth
- 14
Cool it down and serve cold
- 15
Garnish with chives and pepper
Tips
- Be careful not to add too much stock to the broth, you can always add more when needed.
- Strain the soup to remove all the leek fibers, this will make a smoother and creamier soup. Personally I don't mind the leek-fibers.
- You can use the greener parts of the leek if you want to or to avoid waste. The soup will take on a greener tint though and the French will hate you.