Vichyssoise Soup

Vichyssoise Soup

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About this recipe: Served cold on a warm evening, this soup originated in New York City at the Ritz-Carlton, by French chef Louis Diat, who named the soup after his local town.

Derek Parker

Serves: 5 

  • 2 leeks, chopped
  • 1 onion, chopped
  • 30g butter
  • 1 medium potato, thinly sliced
  • 500ml chicken stock
  • salt and freshly ground black pepper to taste
  • 250ml thick cream

Prep:10min  ›  Cook:40min  ›  Ready in:50min 

  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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