Vichyssoise

A classic soup made from leek, potatoes & cream – it is believed to have been created by a French chef from the town of Vichy, whilst working at the Ritz Carlton, New York in the early 20th Century

I’ve worked in more than one kitchen where it’s been mistakenly served hot, but traditionally Vichyssoise should be served cold (If you didn’t know that, don’t worry apparently batman didn’t either!)

November the 18th is the day Americans traditionally celebrate what is essentially a simple soup, but I believe that when it comes to cooking, simple things done right can truly warm the soul, so get yourselves some leeks & potatoes and try out this super easy recipe.

Ingredients

1 Onion, sliced
4 Leeks, finely sliced (white part only)
2 Baking potatoes, peeled and sliced
500ml Vegetable stock
150ml Milk
150ml Double cream
50g Butter

 

Method

Melt the butter in a large saucepan, cook the onions and leek over a medium heat until softened. Add the potatoes, stock and simmer until the potatoes are soft. Blend with a stick blender until smooth and season to taste, use a ladle to pass the mixture through a sieve into a large mixing bowl. Whisk in the milk & cream and chill until ready to serve.