Vichyssoise
Vichyssoise, from above
VegFrance

Vichyssoise

Leek and potato soup, blended silky and served cold. Summer's chic little bowl.

50 minTime
5 gProtein each
mildSpice
A cold soup with a French name2 chapters · 1 min read

Make it your way

Grandma's wayChilled leek and potato soup with cream and chives.
The original
301kcalsame
5 gproteinsame
3 gfibresame
50minutessame

Classic vichyssoise.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Butter3 tbsp
Leekwhite parts of 4 leeks, sliced
Onion1 small, sliced
Potato3 medium, sliced
Vegetable stock (vegetable broth)4 cups chicken or vegetable stock
Fresh cream (thickened cream, heavy cream)¾ cup + 2 tbsp
Milk¾ cup + 2 tbsp
Saltto taste
White peppera pinch
Spring onion (green onion, scallion)chives, snipped

Method

5 steps
  1. 1Sweat the leeks and onion in butter over low heat without colouring.
  2. 2Add the potatoes and stock and simmer until the potatoes are very soft.
  3. 3Blend until completely smooth, then press through a sieve.
  4. 4Stir in the cream and milk and chill thoroughly.
  5. 5Taste again, season and serve with chives.
Serve it like this

Ladle into chilled bowls or glasses, swirl a little cream on top and scatter chives. Serve very cold.

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Make it a meal

What goes with Vichyssoise: a bread or rice, a side, something to drink and something sweet.

Bread or rice Baguette150 min
Bread or rice Methi thepla40 min
With a main Salade niçoise35 min
With a main Hachis parmentier75 min
To drink Elderflower pressé3 min
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