Vichyssoise
Serves 4
- 4 tbsp butter
- 3 large leeks, trimmed and sliced
- 1 small onion, chopped
- 2 potatoes, coarsely chopped
- 5 cups (1.25 liters) chicken stock
- salt and black pepper
TO SERVE
- 2/3 cup (150 ml)light cream milk (optional)
- 2 tbsp snipped fresh chives
STEPS :
- Melt the butter in a large saucepan, add the leeks and onion, and cook very gently,
stirring occasionally, for 10-15 minutes until soft but not browned.
- Add the potatoes, stock, and salt and pepper to taste and bring to a boil. Cover
and simmer gently for 15-20 minutes, until the potatoes are tender.
- Puree the soup in a food processor or blender until smooth. Pour into a large bowl
or pass through a strainer for a smoother finish. Cover and chill for at least 3
hours.
- To serve, stir in the cream. If the soup is too thick, add a little milk. Taste
for seasoning. Garnish with snipped chives before serving.
Vichyssoise
This soup is the sophisticated chilled version of a peasant recipe for potato leek
soup. It was created in 1917 by the French chef Louis Diat when he was working at
the Ritz-Carlton Hotel in New York. Inspired by memories of his mother's cooking,
he named it after Vichy, the spa town near his childhood home.
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