Vichyssoise recipe
information
Vichyssoise is a simple leek and potato soup. Be sure to puree it well in the blender or sieve as its velvety smoothness adds to its appeal.
ingredients
Butter for frying
1/2 kg (1 lb) leeks, white and pale green part, washed and chopped
1/2 kg (1 lb) potatoes, peeled and diced
1 medium-sized onion, peeled and finely chopped
900 ml (1 1/2 pints) jellied homemade chicken stock, skimmed of fat
Salt and ground white pepper
To finish:
150 ml (1/4 pint) fresh single cream
Snipped chives
1/2 kg (1 lb) leeks, white and pale green part, washed and chopped
1/2 kg (1 lb) potatoes, peeled and diced
1 medium-sized onion, peeled and finely chopped
900 ml (1 1/2 pints) jellied homemade chicken stock, skimmed of fat
Salt and ground white pepper
To finish:
150 ml (1/4 pint) fresh single cream
Snipped chives
method
1. Melt a knob of butter in a saucepan. Add the leeks, potatoes and onion, cover and cook gently for 5 minutes. Stir in the stock, bring to the boil, then lower the heat.
2. Season to taste, half cover and simmer for 20 to 25 minutes or until the vegetables are tender.
3. Puree in an electric blender or work several times through a sieve or Mouli-legumes until the soup is very smooth.
4. Adjust seasoning. Swirl in the cream with a metal spoon to achieve a marbled effect, then chill in the refrigerator for at least 3 hours. Serve topped with snipped chives.
2. Season to taste, half cover and simmer for 20 to 25 minutes or until the vegetables are tender.
3. Puree in an electric blender or work several times through a sieve or Mouli-legumes until the soup is very smooth.
4. Adjust seasoning. Swirl in the cream with a metal spoon to achieve a marbled effect, then chill in the refrigerator for at least 3 hours. Serve topped with snipped chives.
serving amount
serves 4
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