Leek and Potato Soup (Vichyssoise)
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Category
Soups
Cuisine
French
Author:
Stephane Pois
Servings
4
Prep Time
10 minutes
Cook Time
40 minutes
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
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750g potatoes
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1 leek
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1 large onion
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Spash of oil
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300Ml of Double Cream
-
50g butter
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1 ½ litres of chicken stock
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1x Bouquet Garni
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Salt
-
Pepper
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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