Vichyssoise

A silky chilled soup of leeks and potatoes enriched with cream and finished with chives.

Ingredients

• 4 leeks, white parts only, sliced
• 1 onion, sliced
• 3 tablespoons unsalted butter
• 4 medium potatoes, peeled and diced
• 4 cups chicken stock
• 1 cup heavy cream

Salt and white pepper to taste

• 2 tablespoons chopped chives

Directions

Key ingredients

Black Pepper

1. Soften the leeks and onion gently in the butter without browning, about 10 minutes.
2. Add the potatoes and chicken stock, bring to a boil, and simmer 25 minutes until the potatoes are very tender.
3. Puree the soup until completely smooth, then pass it through a fine sieve.
4. Stir in the cream, season well, and chill thoroughly.
5. Serve cold, sprinkled with chopped chives.

Notes

Our own rendering of the classic chilled leek-and-potato soup from Dione Lucas’s French repertoire.