Vichyssoise

Vichyssoise

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
700g leeks
2 small onions
75g butter
350g floury potatoes
750ml Chicken and veal stock
or 750ml Vegetable stock
120ml double cream
300-400ml milk
salt
ground white pepper

To finish

Quantity Ingredient
chives
4 tablespoons creme fraiche

Method

  1. Cut the roots off the leeks and chop off the coarse green tops, leaving just the white parts. Remove the outer layer, then finely slice the white parts and weigh them; you should have about 500 g. Wash them well in several changes of water until there is no trace of grit.
  2. Halve, peel and finely slice the onions. Melt the butter in a large, heavy-based saucepan over a low heat and add the onions and leeks. Cover and sweat gently until very soft but not coloured, at least 20–30 minutes.
  3. Meanwhile, peel and finely dice the potatoes. Add to the sweated leeks and onions with the stock and a little seasoning, then simmer for 10–15 minutes, or until the potato is cooked; a piece pushed against the side of the pan will break up easily.
  4. Add the cream and cook for a further 2 minutes, then allow to cool. Blitz the soup in a blender until very smooth, then pass through a fine sieve into a bowl. Stir in enough milk to achieve a single cream consistency. Allow to cool, then chill.
  5. Adjust the seasoning when the soup is chilled. Just before serving finely chop the chives and stir through the soup. Divide between soup plates and top each portion with a quenelle, or spoonful, of crème fraîche.

Variations

  • Vichyssoise with poached egg: Serve the soup hot with the chopped chives stirred through, topping each portion with a small poached egg.

    Vichyssoise with smoked haddock: Serve the soup hot with the chopped chives stirred through. Scatter each portion with flakes of hot poached smoked haddock.
Tags:
Leiths School of food and wine
cookery course
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