Vichyssoise – chilled leek and potato soup
Vichyssoise is a chilled leek and potato soup, enriched with cream or in this case crème fraîche – which gives it more body and a pleasing sour tang. A classic French recipe perfect for a summer lunch or dinner party starter.
Ingredients
Metric
Imperial
- 50g unsalted butter
- 350g leeks, washed and finely sliced
- 250g of floury potatoes, peeled, quartered and finely sliced
- 600ml vegetable stock
- 1 bay leaf
- 100g creme fraiche
- 100g whole milk, (you may not need it all)
- 1 lemon, juiced
- ½ bunch of chives, finely chopped
- salt
- pepper
- extra virgin olive oil, for drizzling
Method
Slowly cook the leeks in the butter with a pinch of salt over a medium heat until soft, then add the potatoes and cook for a few more minutes, stirring to avoid any colour on the vegetables
- 50g unsalted butter
- 350g leeks, washed and finely sliced
- 250g of floury potatoes, peeled, quartered and finely sliced
- salt
Add the stock and bay leaf and cook at a very gentle simmer for 25 minutes
- 600ml vegetable stock
- 1 bay leaf
Fish out and discard the bay leaf, then blend the soup until very smooth. Stir in the crème fraiche and milk – you may not need all the milk but you don’t want the soup to be too thick as it will thicken further once cooled. You're looking for a double cream consistency
- 100g creme fraiche
- 100g whole milk, (you may not need it all)
Taste and season the soup with lemon juice, salt and pepper then transfer to a jug and refrigerate. Serve with a drizzle of olive oil and a sprinkling of chives
- 1 lemon, juiced
- ½ bunch of chives, finely chopped
- salt
- pepper
- extra virgin olive oil, for drizzling
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