Vichyssoise Soup

    Vichyssoise Soup

    Save this recipe

    73 people made this

    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.

    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.

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate