Monday, 8 June 2015

Voluptuous VICHYSSOISE (V)


Vichyssoise is a thick soup made of puréed leeks, traditionally served cold but it can be eaten hot. The origins of Vichyssoise are subject to debate, with some cookbooks and recipes stating it originates from America, whereas others refer to it as French. Eventhough the origin of the soup may be questionable in whether it's genuinely a French or an American creation, nonetheless it is an impressive and extremely tasty soup which couldn't be easier to make. So go ahead and give it a try, it is truly worth it!


30g Butter
3 Leeks, green ends discarded, finely sliced
300g Potatoes, peeled and chopped
1 litre Vegetable stock                       
Salt and Black pepper
2 tbsp Chives, snipped to serve

Serves 4


Heat the butter in a heavy saucepan over a medium heat and add the leeks and sweat without colouring. Add the potatoes and stock, and season with salt and pepper. Bring to the boil, stirring, then cover and simmer for about 30 minutes, until the vegetables are tender. 

Remove the pan from the heat and leave to cool slightly, then process with a blender until very smooth. Season to taste with salt and pepper. 

If you like it served warm like I do, then proceed to serve. Otherwise, allow the soup to cool completely, chill for at least 3 hours before serving.


Pour into serving bowls and sprinkle with chives. Enjoy......

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