Vichyssoise is a luxurious French soup made from leeks, potatoes, and cream. Traditionally served cold, this velvety soup is perfect for elegant gatherings or a refreshing summer meal. This classic vichyssoise recipe is simple to prepare and delivers a delightful taste.
Ingredients
- 4 large leeks, white and light green parts only, cleaned and thinly sliced
- 4 medium potatoes, peeled and diced
- 1 large onion, chopped
- 4 cups chicken or vegetable broth
- 2 cups heavy cream
- 1/4 cup unsalted butter
- Salt and freshly ground white pepper, to taste
- 1/4 cup chopped fresh chives, for garnishing
Instructions
Step 1: Prepare the vegetables
Thoroughly wash the leeks by slicing them lengthwise and rinsing under cold water to remove any dirt or grit. Pat them dry and then thinly slice the white and light green parts. Set aside.
Peel and dice the potatoes into small, even-sized pieces. Set aside.
Chop the onion finely and set aside.
Step 2: Cook the leeks and onion
In a large pot over medium heat, melt the butter. Add the chopped onion and sliced leeks, and cook until they become soft and translucent. This should take about 8-10 minutes. Be sure to stir occasionally to prevent browning.
Step 3: Add the potatoes and broth
Once the leeks and onion are soft, add the diced potatoes and the chicken or vegetable broth to the pot. Bring the mixture to a boil, then lower the heat and let it simmer for about 20-25 minutes, or until the potatoes are tender.
Step 4: Puree the soup
Remove the pot from the heat and let it cool slightly. Using an immersion blender, puree the soup until it reaches a smooth and creamy consistency. Alternatively, you can use a blender or food processor, but be sure to let the soup cool more before blending and work in batches if needed.
Step 5: Add the cream and season
Stir in the heavy cream and season the soup with salt and freshly ground white pepper, to taste. Mix well to combine all ingredients.
Step 6: Chill the soup
Pour the soup into a large bowl or container, cover it with plastic wrap, and chill in the refrigerator for at least 4 hours, or overnight for the best flavor.
Step 7: Serve and garnish
Before serving, give the soup a good stir to ensure the cream is well combined. Ladle the chilled vichyssoise into bowls and garnish each serving with a sprinkling of chopped fresh chives.
Enjoy this delicious and refreshing classic vichyssoise recipe with a side of crusty bread or a green salad for a perfect summer meal.