French cuisine · Soups & Stews

Vichyssoise

Cold leek-potato cream soup with chives.

Ingredients · for 4 servings

• 3 leek stalks
• 400 g potatoes
• Vegetable broth
• Cream
• Chives

Instructions

1. Wash the leek thoroughly and cut into rings; dice the potatoes.
2. Sweat the leek in butter at gentle heat for 5 min (don't brown).
3. Add the potatoes and vegetable broth and cook at gentle heat for 20 min until soft.
4. Blend very finely with an immersion blender, stir in the cream and season with salt and white pepper.
5. Chill completely (at least 2 hrs).
6. Serve ice-cold with chives and a thread of cream.