Vichyssoise Vichyssoise Soup is a traditional French recipe for a classic soup of onion, leek and potato cooked in vegetable stock that's pureed and finished with milk, cream and herbs before being served chilled. The full recipe is presented here and I hope you enjoy this classic French version of: Vichyssoise Soup (Vichyssoise).
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Ingredients:
60g butter
1 onion, finely chopped
300g leek (white part only), finely sliced
2 tsp white wine
110g potatoes, peeled and sliced
300ml good vegetable stock
salt and freshly-ground black pepper, to taste
300ml milk
2 tbsp cream
4 tsp chives, snipped
3 tsp parsley, chopped
Method:
Melt the butter in a pan, add the onion and leeks and fry gently over low for about 10 minutes, or until softened.
Add the wine and stir to combine then add the potatoes, stock and seasonings. Bring to a simmer, cover and cook for about 20 minutes, or until the potatoes are tender.
Take off the heat and purée with a hand blender (or in a liquidizer). Pass the resultant purée through a fine-meshed sieve then pour into a bowl and add the milk and cream. Cover and chill in the refrigerator until ready to serve.
Just before serving stir in the chives and parsley.
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