Classic and Velvety Vichyssoise
Prep Time
15 minutes
Cook Time
40 minutes
Total Time
55 minutes, plus chilling time
Servings
6
Yield
6 servings
Calories
Approximately 250 calories
The Classic and Velvety Vichyssoise stands as a testament to the timeless elegance of French cuisine.
This chilled leek and potato soup, with its smooth, creamy texture and refined flavors, offers a refreshing and sophisticated dining experience.
Originating from France, Vichyssoise is a blend of the simplest ingredients elevated to gourmet status through careful preparation and seasoning.
Its delicate balance of flavors is achieved by simmering leeks and potatoes to perfection, then blending them into a silky-smooth consistency.
Served chilled, this soup becomes an exquisite indulgence, especially during warmer months, providing a luxurious escape to the palates of those who partake.
Whether as a starter for a lavish dinner party or a light meal on a summer afternoon, the Classic and Velvety Vichyssoise is a celebration of culinary elegance and simplicity.
Ingredients
- 3 tablespoons unsalted butter
- 4 leeks, white and light green parts only, cleaned and thinly sliced
- 1 small onion, chopped
- 2 cups peeled and diced potatoes (Yukon Gold recommended)
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt and white pepper, to taste
- Chives, finely chopped, for garnish
- Comments: For a vegetarian version, use vegetable broth instead of chicken broth. Adjust the amount of heavy cream to taste for a lighter or richer soup.
Instructions
- In a large pot, melt the butter over medium heat. Add the leeks and onion, sautéing until soft but not browned, about 10 minutes.
- Add the diced potatoes and broth to the pot. Bring to a simmer, cover, and cook until the potatoes are tender, about 30 minutes.
- Remove from heat and let cool slightly. Then, using an immersion blender or a countertop blender, purée the soup until smooth.
- Stir in the heavy cream and season with salt and white pepper to taste. Chill the soup in the refrigerator until cold, at least 4 hours or overnight.
- Serve the chilled Vichyssoise garnished with chopped chives.
Tips & Tricks
- For an ultra-smooth texture, strain the soup through a fine-mesh sieve after blending.
- The soup can be made a day ahead, allowing the flavors to meld and enhance.
- Serve in chilled bowls for an extra refreshing experience.
Mise en Place
Ingredients
Utensils
- Unsalted butter
- Leeks
- Onion
- Potatoes
- Chicken or vegetable broth
- Heavy cream
- Salt and white pepper
- Chives
- Large pot
- Immersion blender or countertop blender
- Fine-mesh sieve (optional)
- Refrigerator for chilling
- Serving bowls
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