Vichyssoise (Potato Leek Soup)
Chilled leek, potato, and cream soup is a hot weather standard in France. However, this dish also goes by the name potage parmentier, and is sometimes served hot. Vichyssoise is generally garnished with fresh herbs. Recipe Serving: Serves 6
Prep Time
5 minutes
+ 30 minutes resting
+ 30 minutes resting
Cook Time
45 minutes
Total Time
1 hour 20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1/4 cup (60 ml) butter
- 1/2 lb (225 g) leeks, white only, sliced
- 1/2 lb (225 g) potatoes, peeled, quartered
- 1 3/4 qt (1.75 l) water
- 2 stems parsley
- 1 stem thyme
- 1 bay leaf
- 1 cup (240 ml) crème fraîche
- 3 Tbsp (45 ml) chives, minced
- 3 Tbsp (45 ml) chervil, minced
Directions
- Melt the butter in a soup pot.
- Add the leeks and cook very gently until tender.
- Add the potatoes and toss to coat with butter.
- Add water, parsley, thyme, and bay. Simmer until potatoes are tender.
- Purée the vegetables and return to the soup pot along with the cream.
- Cook, stirring, and remove from heat before the soup returns to a boil.
- Chill thoroughly before serving, garnished with fresh herbs.
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