Vichyssoise

Name: Vichyssoise
Yield: 2 servings
Cuisine: French
Ingredients: 4 leeks, white parts, sliced; 400g potatoes, diced; 40g butter; 1 litre chicken or vegetable stock; 200ml double cream; Chives, finely snipped

Vichyssoise/vee-shee-SWAHZ/

Also known as: Crème Vichyssoise, Chilled Leek and Potato Soup

About this dish

A smooth, velvety soup of leeks, potatoes, stock and cream, traditionally served chilled with chives.

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Ingredients

🥬4 leeks, white parts, sliced

🥔400g potatoes, diced

🧈40g butter

🍲1 litre chicken or vegetable stock

🥛200ml double cream

🌿Chives, finely snipped

Method

Serves 2

Sweat the leeks in butter without colouring for 10 minutes.

Add the potatoes and stock and simmer for 20 minutes until soft.

Blend until very smooth and pass through a sieve.

Stir in the cream and season, then chill thoroughly.

Serve cold, topped with chives.

✓ What Makes it Authentic

Vichyssoise was created in New York by French chef Louis Diat, inspired by his mother's leek and potato soup from near Vichy.

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