Leek and Potato Soup (Vichyssoise)
Stephane Pois
4
10 minutes
40 minutes
French
Soups
Vichyssoise is usually consumed cold as an elegant appetizer or first course. Because it is served chilled (similar to gazpacho), it is particularly popular during warm weather.
Ingredients
750g potatoes
1 leek
1 large onion
Spash of oil
300Ml of Double Cream
50g butter
1 ½ litres of chicken stock
1x Bouquet Garni
Salt
Pepper
Pinch of grated nutmeg
Directions
Peel and chop the onions and then add in a little oil, then chop the leek and add to the oil and season.
Peel and slice the potatoes and add up on top of the onions and leek slices.
Cover the vegetables with some of the stock, bring to the boil and simmer for 10 minutes
Pour the rest of the stock into the pan, add the parsley and cook on a medium heat for 30 minutes.
Puree the soup in a blender and then add the cream
Taste it add a knob of butter and the grated nutmeg