Leek & potato (Vichyssoise): Difference between revisions
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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. | |||
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I prefer liquidising and sieving for smooth soup, but leaving chunky is also fine. | |||
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Latest revision as of 14:46, 12 June 2025
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.
I prefer liquidising and sieving for smooth soup, but leaving chunky is also fine.
Ingredients
- 50g butter
- 500g leeks
- 250g potatoes, preferably not waxy
- 600ml water, or vegetable stock (cube or similar is fine)
- 75ml cream
- salt and (preferably white) pepper
Method
- 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
- Add the water or stock, bring to the boil and simmer gently, loosely covered, for 20 minutes until vegetables are cooked.
- 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
Book of Soups New Covent Garden Soup Company
leek potato
Leek & potato soup