Vichyssoise
Honestly, this is one of the few recipes that I follow to the letter. It is amazing. What I basically do is try to get as large of leek as possible and don’t sweat is so much if I get some of the green in there. With all the cream and milk you really don’t have to worry about a green vichyssoise. Then I weigh what I have in leeks and match it with potatoes. Three large might translate into five or six medium/small. I’ve found that you don’t really need to run it through a sieve (or cheesecloth) as long as you hit it real good in a blender. Don’t fill the blender more than half or you’re looking at a recreation of Pompey. Don’t skip the chives as I think it really does make a difference.
Source - http://www.soupsong.com/rpotato5.html
INGREDIENTS
3 large leeks, white parts only, washed well and sliced thinly
2 Tablespoons butter
2 medium potatoes, peeled and sliced thinly (note - equal portions potato and leek)
3 cups chicken stock
1 teaspoon salt
1 cup milk
1/4 teaspoon white pepper
1 cup whipping cream
Garnish: chopped chives
Melt butter in a large saucepan over low heat, then stir in the leeks and sauté at a very low temperature, stirring occasionally, until they are golden. Add the stock, potatoes, and salt–bring to a simmer, then cover and simmer for 40 minutes. Puree, then press through a sieve to get a very fine texture.
Return to the saucepan, add the milk and pepper, and bring to a simmer. Remove from heat, stir in the cream, adjust for seasoning (cold soups should be slightly over-seasoned), and chill overnight.
When ready to serve, ladle into bowls (nested glass cups with ice would be nice) and sprinkle with chopped fresh chives.
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This is timely. I was reading an article in the St. Pete Times yesterday written by one of the food people and it was about leeks. It was a pretty boring article and didn’t really say much. One of the commetns online blasted the writer because she didn’t mention Vichyssoise.
This sounds like a great recipe.