Vichyssoise
Vichyssoise is a thick soup made of boiled and puréed leeks, onions, potatoes, cream, and chicken stock. It is traditionally served cold but it can be eaten hot. The origin of the soup is questionable in whether it's genuinely French or an American creation.
Servings: 6
Ingredients
- 600 g Leek white part only
- 600 g Peeled Potatoes
- 600 ml Chicken Stock
- 50 g Butter
- 300 ml Double Cream
- Salt, Black Pepper, Nutmeg, Chopped Chives
Instructions
- 1. Melt butter in soup pot over medium-high heat. Add leeks and cook until leeks begin to wilt. Add potatoes in the pot and chicken broth. Adjust heat so mixture simmers slowly. Cook until potatoes are soft, about 30 minutes. Puree mixture with the stick blender. Whisk in heavy cream. Heat over medium heat. Add salt, nutmeg, and pepper. Do not boil. Serve with a drizzle of cream and a sprinkle of chopped chives.