One of the very best chilled soups, this is a sublimely silky mixture of potatoes, leeks, onions, chicken stock and cream. vichyssoise.jpg

Melt a large chunk of unsalted butter in a large saucepan and sweat the chopped leeks until they are soft.  Add a couple of chopped floury potatoes and the stock bring to the boil and simmer until the potato is nearly cooked.   (At this point you might want to add a few slices of cucumber, or a little chopped celery.)

Remove all the solids with a slotted spoon, keeping the liquid of course. Then puree in a blender along with a little stock from the pan. Pour everything back into the pan and stir in some fresh cream or crème fraiche; then season with black pepper, basil and thyme. Chill in a big bowl or several small ones for at least two hours. Serve with a sprinkling of coarsely chopped parsley or chives along with croutons.


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