Vichyssoise Soup

Vichyssoise Soup is pronounced vish-ish-wa and is a very famous French style soup. It is predominately made from leeks and potatoes which are a delicious, subtle combination. The stock is milk-based, giving it a rich flavour and it is blended giving it a creamy texture. Served with crusty French bread and garnished with sour cream and chives, this rich but subtly flavoured soup is hard to resist.

Vichyssoise Soup

Vichyssoise Soup

Ingredients

  • 1½ litres hot water
  • 2 Massell brand chicken-like stock cubes
  • 4-5 medium sized leeks
  • 4 large potatoes
  • 2 tablespoons of ghee or oil
  • ¼ teaspoon asafoetida
  • 1 teaspoon white pepper
  • 1-2 teaspoons salt
  • 200mls milk
  • Chives and sour cream to garnish

Method

  • Add stock cubes to water and leave to stand.
  • Cut leeks length-wise and rinse between layers. Remove the green tops and slice the white part into 1cm slices.
  • Peel and cut potatoes into small cubes
  • Heat the ghee or oil in a saucepan and sauté the leeks until soft. Add asafoetida and sauté 30 seconds more.
  • Remove a quarter of the leeks and put aside.
  • Add potato and stock to and bring to the boil. Reduce heat and simmer until the potatoes are soft.
  • Remove the soup from the heat and blend or mash until pureed. Add milk and seasoning. Return the extra leeks to the pot and return to heat.
  • Garnish and serve.