Leek and Potato Soup (Vichysoisse)
Traditionally Vichysoisse is served cold.
This recipe makes four generous servings
- 15g (½oz) butter and a dash of olive oil
- 1 medium sized onion
- 2 medium sized leeks
- 2 or 3 medium sized potatoes
- 1litre (2 pt) vegetable stock (made from bouillon powder)
- Black pepper to taste
- Garnish (chopped chives/ parsley etc.)
- Trim the leeks (leaving some green) and chop.
- Peel and chop the onion.
- Melt the butter in a saucepan
- Add the olive oil
- Add the onion and leeks
- Fry very gently on a low heat (the vegetables must not brown) until the onion and leeks are soft
- Meanwhile wash and thinly slice the potatoes
- Make up the vegetable stock.
- Once the onion and leeks have softened, add the stock and potatoes
- Add black pepper to taste (salt can be also added but the stock does contain some salt and I don’t like my food to taste salty).
- Bring the stock to the boil.
- Transfer to a low heat and simmer gently until the potatoes are soft.
- Remove from the heat and cool slightly.
- Transfer to a food processor and whizz for several minutes until fairly smooth.
- Cool and store in the fridge until you wish to use.
- To serve add to a saucepan and heat through (do not allow to boil).
- Garnish with chopped herbs
Serve with crusty bread. (preferably home- made)
- Add about 100ml (3.5 fl oz) of white wine when adding the stock (it's really delicious).
- Add chopped carrots (with the potatoes)
- As we used our home grown potatoes I didn’t peel them once the soup is liquidised you can’t tell that the skins were left on.
- Add a little milk - if you are making the soup prior and storing, then add the milk when you reheat the soup