I rediscovered this American starter recipe in London. This delicious soup may be served chilled as well as hot! For the record, this very simple recipe (an inspiration from our French Potage Bonne Femme) was added to the Ritz-Carlton restaurant menu between WWI and WWII. It immediately became successful.
Vichyssoise Soup
12 June 2024
: 4
: 30 min
: 55 min
: 1 hr 25 min
: Easy
Traditionally the soup is served cold but can also be eaten hot. You need a large pot and a food processor.
Ingredients
- 350 g cleaned and sliced white leeks
- 20 g butter
- 1 rosemary sprig
- 3 TBS olive oil
- 140 g peeled and sliced potatoes
- 1 stem spring green onion or chopped chives
- Sea salt, freshly ground pepper
- A vegetable broth made with 900 ml water, 1 small onion, 1 celery stick, 50 g fennel, 3 laurel leaves, a few parsley sprigs, a rosemary and a thyme sprigs, 10 black pepper seeds, and a bit of the leek’s green leaves.
- 1 glass of milk
Directions
- Step 1 Prepare the vegetable broth and let it simmer for 30 minutes.
- Step 2 Wash the leeks, remove both ends, only leaving a small green part (you could use the rest of the green leaves to make a soup or a vegetable broth) and cut them in small chunks. Sauté them in the pot with the oil and the butter. Add the salt, the pepper and set aside. When the broth is ready, strain it and pour it over the leeks, cover and let it simmer for 20 minutes, then pour the glass of milk in.
- Step 3 Mix the preparation when the leeks are cooked, and store in the refrigerator for 2 hours once it has cooled down. This soup is to be served very hot or very chilled. If you serve it hot, just warm it up. Do not boil, nor heat-up for too long. Pour the soup in each bowl and top-up with minced green onions or chopped chives on top.
- Step 4 This starter can be stored in the refrigerator for a few days as long as the milk is added at the last minute. You may use cream if you prefer a rich and smoother texture.
Good to know!
