About this recipe: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.
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
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Method Prep:10min › Cook:40min › Ready in:50min
Gently saute the chopped leeks and the chopped onion in butter until soft, about 8 minutes. Do NOT brown.
Add potatoes and stock to the saucepan. Salt and pepper to taste. Bring to the boil and simmer very gently for 30 minutes.
Puree in a blender or food processor until very smooth. Cool. Gently stir in the cream before serving.
So quick n easy, with little ingredients but has a really great taste....only problem is waiting for it to cool!! - 14 Jun 2009
by 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. - 24 Jul 2008
try using single cream instead of the double cream. Works very well and cuts out a lot of calories! - 24 Jul 2008