ReceptnaptárVichyssoise (chilled leek and potato soup)
Vichyssoise is a cold leek and potato cream soup made famous by Louis Diat, chef of the Ritz-Carlton in New York in the 1910s, though it has French roots: his Vichy-born grandmother's recipe was served hot. A cooling, elegant first course for summer days.
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Ingredients
Method
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- Wash the leeks and slice thinly. Peel and dice the potatoes.
- Cook the leeks in the butter over medium heat, covered, for 8 minutes until soft (do not brown).
- Add the potatoes and stock, season with salt, cover and cook for 20-25 minutes until everything is very soft.
- Purée with an immersion blender until silky, then pass through a sieve for a perfectly smooth texture.
- Once the soup has cooled, stir in the cream. Season with white pepper and nutmeg.
- Chill for at least 4 hours. Serve cold, garnished with chives and a drop of cream.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Sieve it for silkiness.
- Use white pepper to avoid black specks.
- Chill it well.
- Served hot, it's potage Parmentier.
Frequently asked questions
Can it be served hot?
Yes, that is potage Parmentier.
Can it be frozen?
Without cream, yes.
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More french ideas
- Crème de courgette (cream of courgette soup)
- Velouté d'asperges (cream of asparagus soup)
- Garbure (south-west French cabbage and bean soup)
- Soupe de poisson provençale (Provençal fish soup with rouille)
- Crème Dubarry (cream of cauliflower soup)
- Soupe au cresson (watercress soup)
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