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Views: 257
Last updated: 20 May 2010

Vichyssoise

Recipe by: Derek Parker  |  Photo by: sg
  • (5)
  •   Easy  
  • Ready in: 50 mins
Vichyssoise
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Reviews  (5)
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Tweaks  (1)
Added to favourites by 5 cook(s)
  • Prep: 10 mins  Cook: 40 mins
  • Serves: 5
This wonderful, smooth, cold soup can be garnished with a very few finely chopped chives or even a little curry powder. It originated in New York City at the Ritz-Carlton, by French chef Louis Diat, who named the soup after his local town.

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Ingredients

2 leeks, chopped
1 onion, chopped
30g (1 oz) butter
1 medium potato, thinly sliced
500ml (17 fl oz) chicken stock
salt and freshly ground black pepper to taste
250ml (12 fl oz) double cream

Preparation method

1. Gently saute the chopped leeks and the chopped onion in butter until soft, about 8 minutes. Do NOT brown.
2. Add potatoes and stock to the saucepan. Salt and pepper to taste. Bring to the boil and simmer very gently for 30 minutes.
3. Puree in a blender or food processor until very smooth. Cool. Gently stir in the cream before serving.

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More Tweaks (1)

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  • Tweak: M Styles Used different ingredients:

    This was a great starting point. (Recipes exist to get ideas, not to follow.) I like vichyssoise, but am always a bit disappointed in the blandness. I added a clove of garlic and half cup of finely chopped fresh herbs (parsley, lovage, oregano, majoram, savory, thyme, basil and a lot of chives). I garnished with more chives and fresh cracked pepper.

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›› More Reviews & comments (5)

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  • Review: michellehennigan

    So quick n easy, with little ingredients but has a really great taste....only problem is waiting for it to cool!!

    Posted: 14 Jun 2009 Easy

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    Review: JMARRON

    try using single cream instead of the double cream. Works very well and cuts out a lot of calories!

    Posted: 24 Jul 2008 Easy

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Nutrition

  • Calories 287.8kcal
  • Protein 3.3g
  • Sugars 4.4g
  • Total Fat 25.5g
  • Saturated Fat 15.5g
  • Salt 496.8mg
 
 
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