Vichyssoise - Cold Leek and Potato Soup
A Vichyssoise is a creamy, thick potage of leek and potato traditionally served cold. This version is easy to make and is also great served piping hot.
Ingredients
- 5 cups good Chicken Stock;
- 1 cup chopped Leek white and light green parts only;
- ½ cup chopped Celery try and include some leaves;
- 2 cloves of Garlic chopped;
- 4 tbsp. Butter;
- 1 pinch Salt plus more to taste;
- 1 tsp. Green Peppercorns Black is okay, too;
- 2 – 3 cups diced Potato;
- ¼ cup Cream.
Instructions
- Melt the butter in a saucepan over moderate heat, add the leek, celery and garlic along with the pinch of salt and sauté until softened.
- Add 2 cups of the stock and the peppercorns and simmer, covered, for about an hour until the vegetables are really soft.
- Puree the soup using a food processor or hand blender and then pass the result through a wire strainer, discarding any solids.
- Add the remaining stock and the potatoes and continue to simmer for about 45 minutes or so until the potatoes are very soft and falling apart.
- Puree again and then add the cream. Simmer very gently for a further 15 or 20 minutes, making it does not boil, then taste and adjust for salt.
- Chill (ideally overnight) and serve, garnished with croutons, or as desired.