Cook and Scale
Vichyssoise
4 servings · 45 min total
The silky French-American chilled soup of leeks, potato, and cream, finished with chives. Elegant served cold or comforting served warm.
Ingredients
- 4 leek, white parts sliced
- 500 g potato, diced
- 1 onion, chopped
- 40 g butter
- 1 l vegetable stock
- 2 dl heavy cream
- 2 tbsp fresh chives, chopped
- 1 pinch ground nutmeg
- salt to taste
- white pepper to taste
Contains: Milk, Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Sweat the leeks and onion — Melt the butter in a pot and gently sweat the leeks and onion for 10 minutes without colouring until soft and sweet.
- 2.
Add potatoes and simmer — Add the potatoes and stock, season, and simmer for 20 minutes until the potatoes are completely tender.
- 3.
Blend until smooth — Blend the soup until velvety smooth, then stir in the cream and nutmeg. Adjust the seasoning.
- 4.
Chill and serve — Chill thoroughly and serve cold, scattered with chives. Vichyssoise is traditionally eaten chilled, but is also lovely warm.