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Vichyssoise

A community recipe by

Not tested or verified by Nigella.com

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Introduction

You can serve this as a hot potato and leek soup by substituing butter for the oil, just reheat soup to boiling point and scatter with herbs. Make sure this is well seasoned for the best taste, potatoes can take a fair bit of seasoning.

You can serve this as a hot potato and leek soup by substituing butter for the oil, just reheat soup to boiling point and scatter with herbs. Make sure this is well seasoned for the best taste, potatoes can take a fair bit of seasoning.

Ingredients

Serves: 4-6

Metric Cups
  • 2 tablespoons olive oil
  • 6 leeks (sliced and washed)
  • 4 potatoes (peeled and cubed)
  • 1 large onion
  • 1 stick celery
  • 2 cloves garlic
  • 1 bay leaf
  • 1 sprig thyme
  • salt
  • freshly ground pepper
  • 2 tablespoons finely chopped fresh parsley
  • 1 teaspoon fresh chives (snipped)
  • cream (for serving, optional)
  • 2 tablespoons olive oil
  • 6 leeks (sliced and washed)
  • 4 potatoes (peeled and cubed)
  • 1 large onion
  • 1 stick celery
  • 2 cloves garlic
  • 1 bay leaf
  • 1 sprig thyme
  • salt
  • freshly ground pepper
  • 2 tablespoons finely chopped fresh parsley
  • 1 teaspoon fresh chives (snipped)
  • cream (for serving, optional)

Method

Vichyssoise is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Heat oil in a heavy based pot.
  • Add vegetables and garlic, then cover and lower heat. Sweat for 10minutes, stirring from time to time, and until leek is softened.
  • Just cover with cold water, then add bay leaf and thyme.
  • Simmer, uncovered, until the potato is tender. Remove the bay and thyme leaves, then puree or blend the soup, keeping some liquid aside in case it needs to be thinned.
  • Season carefully.
  • Press soup through a strainer if you want a super smooth texture.
  • To serve cold chill, then serve in bowls with a swirl of cream and a scattering of the parsley and chives.
  • Heat oil in a heavy based pot.
  • Add vegetables and garlic, then cover and lower heat. Sweat for 10minutes, stirring from time to time, and until leek is softened.
  • Just cover with cold water, then add bay leaf and thyme.
  • Simmer, uncovered, until the potato is tender. Remove the bay and thyme leaves, then puree or blend the soup, keeping some liquid aside in case it needs to be thinned.
  • Season carefully.
  • Press soup through a strainer if you want a super smooth texture.
  • To serve cold chill, then serve in bowls with a swirl of cream and a scattering of the parsley and chives.
  • Tell us what you think