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Leek & potato (Vichyssoise) - Revision history
2026-04-05T18:01:45Z
Revision history for this page on the wiki
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Ch at 12:46, 12 June 2025
2025-06-12T12:46:59Z
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[File:IMG_2872.jpeg|400px|left]]</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[File:IMG_2872.jpeg|400px|left]]</div></td></tr>
<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">According to ''Larousse Gastronomique'' vichyssoise is 'a leek and potato soup thickened with fresh cream and served cold, garnished with chopped chives'. I, however, prefer it hot. </ins></div></td></tr>
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<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">I prefer liquidising and sieving for smooth soup, but leaving chunky is also fine. </ins></div></td></tr>
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Ch
https://bradnor.ddns.net/bradnorwiki/index.php?title=Leek_%26_potato_(Vichyssoise)&diff=13330&oldid=prev
Ch: Ch moved page Vichyssoise to Leek & potato (Vichyssoise)
2025-06-09T09:10:26Z
<p>Ch moved page <a href="/bradnorwiki/index.php/Vichyssoise" class="mw-redirect" title="Vichyssoise">Vichyssoise</a> to <a href="/bradnorwiki/index.php/Leek_%26_potato_(Vichyssoise)" title="Leek & potato (Vichyssoise)">Leek & potato (Vichyssoise)</a></p>
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Ch
https://bradnor.ddns.net/bradnorwiki/index.php?title=Leek_%26_potato_(Vichyssoise)&diff=3029&oldid=prev
Ch at 14:36, 24 January 2022
2022-01-24T14:36:43Z
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<p><b>New page</b></p><div>[[Soups|&lArr; Soups]] <br />
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==Ingredients==<br />
:50g butter<br />
:500g leeks<br />
:250g potatoes, preferably not waxy<br />
:600ml water, or vegetable stock (cube or similar is fine)<br />
:75ml cream<br />
:salt and (preferably white) pepper<br />
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==Method==<br />
# Discard the coarsest green parts of leek, clean well and thinly slice. Peel and thinly slice potatoes. Melt the butter in a largish pan, throw in the leeks and potato, cover with a lid and sweat on low heat for 10 minutes without colouring<br />
# Add the water or stock, bring to the boil and simmer gently, loosely covered, for 20 minutes until vegetables are cooked.<br />
#Allow to cool a little, then liquidise. Stir in the cream. If the soup seems to be too thick add a little milk, water or stock. Reheat without boiling and season with salt and pepper - if you didn't use a stock cube it may need a good teaspoon of salt <br />
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<small>''Book of Soups'' New Covent Garden Soup Company</small><br />
<div class="keywords"> leek potato </div><br />
<div class="recipeindexentry">''<small>Leek & potato soup</small>''</div></div>
Ch