Vichyssoise
A silky, chilled soup of slowly sweated leeks, potato and stock, blended with cream and milk and served cold with chopped chives.
Method
- 1
Wash the sliced leeks in a bowl of cold water, lifting them out so the grit stays behind, and drain well.
- 2
Melt the butter in a large saucepan over low heat and add the leeks, onion and a pinch of salt.
- 3
Cover and sweat gently, stirring now and then, until very soft and still pale. Do not let them brown.
- 4
Add the potatoes and stock and bring to the boil.
- 5
Simmer until the potatoes are soft enough to fall apart when pressed.
- 6
Blend in batches until completely smooth.
- 7
Push the soup through a fine sieve into a bowl for a really silky texture.
- 8
Stir in the milk and cream and season with salt and white pepper.
- 9
Cool, then cover and chill until very cold.
- 10
Taste again before serving, as cold soup needs more salt. Ladle into chilled bowls and scatter with chives.
Notes
- Keep the leeks pale. Any browning shows up as flecks and dulls the colour.
- Served hot, it makes a lovely creamy leek and potato soup.
- Use vegetable stock for a vegetarian version. Thin with a little cold milk if it thickens in the fridge.
Equipment
Large saucepan with lid, Blender, Fine sieve