Vichyssoise
Vichyssoise is a smooth, chilled soup made with leeks, potatoes, and cream.It’s creamy yet light, perfect for elegant meals or warm weather.The flavors are mild, buttery, and deeply satisfying.Traditionally served cold, it embodies classic French sophistication.
Ingredients
- 3 medium leeks (white and light green parts only), cleaned and sliced
- 2 medium potatoes, peeled and diced
- 4 cups chicken or vegetable stock
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- Salt and white pepper to taste
- Fresh chives, chopped (for garnish)
Instructions
- In a large pot, melt the butter over medium heat. Add the leeks and cook gently until soft but not browned, about 8–10 minutes.
- Add the diced potatoes and stock. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
- Remove from heat and purée the mixture using a blender until smooth.
- Return the soup to the pot, stir in the cream, and season with salt and white pepper.
- Cool the soup to room temperature, then refrigerate until thoroughly chilled.
- Serve cold, garnished with chopped chives and a swirl of cream if desired.
Notes
- Use leeks carefully cleaned to remove hidden grit or sand.
- Yukon Gold or Russet potatoes yield the best creamy texture.
- Adjust consistency by adding a little stock if the soup is too thick.
- Always chill thoroughly before serving to enhance flavor.
- For a vegetarian version, use vegetable stock instead of chicken stock.