Vichyssoise is the long time favourite of chilled soups.
A lovely pureed soup made with leeks, potatoes, onion, chicken broth and cream, Vichyssoise can be served as starter or in shooter glasses as an hors d’oeuvres.
Say “Vichyssoise” and you think fresh leeks….this year’s crop is now available
Leeks are now available at the local Farmer’s Market and the grocer. Look for long medium sized stocks. Wash thoroughly before using.
Vichyssoise
Print recipe| Serves | 8 servings |
| Inspiration | Soups and Stews |
Ingredients
- 1 bunch leeks (usually 3 or 4)
- 1 Large onion (thinly sliced)
- 1/4 cup butter
- 1 Quart (litre) unsalted chicken broth
- 3 or 4 Medium to large potatoes (peeled and thinly sliced)
- 1 1/2 Cups milk
- 1/2 cup half and half cream
- 1/2 Tsp salt (or to taste)
- freshly ground pepper
Garnish
- fresh chopped chives
Directions
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Remove the outer leaves of the leeks and wash thoroughly (they often have some dirt just inside the outer leaves). Cut off the root and finely slice (white part to just where it starts to turn green).  | |
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Over low heat, cook the sliced leeks and sliced onion in butter until soft, but not browned.  | |
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Add the chicken broth and potatoes and cook, covered, until the potatoes are tender, about 20 minutes.  | |
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Puree in a blender in batches. Then pour in the milk and cream and season to taste with salt and pepper.  | |
| Chill thoroughly. Serve cold with finely chopped chives. | |