Creamy Vichyssoise Soup Recipe
Ingredients
| 1 kg / 2 lb leeks | ||
| 50 g / 2 oz butter | ||
| Onion | 1 , chopped | |
| 1 litre / 1 3/4 pints chicken or vegetable stock | ||
| 750 g / 1 1/2 lb potatoes, diced | ||
| Pinch of grated nutmeg | ||
| 600 ml / 1 pint milk | ||
| 300 ml / 1/4 pint single cream | ||
| 150 ml / 1/4 pint double cream, chilled | ||
| Salt and white pepper | ||
| Small bunch of fresh chives, to garnish | ||
Directions
GETTING READY
1. Prepare the leeks by cutting the green tops and discarding their green tops.
MAKING
2. In a large saucepan, melt butter and fry the leeks and onions over medium low heat with constant stirring for 5 minute such that soft.
3. Add the stock, potatoes, nutmeg and seasoning as per taste and bring it to a boil.
4. Lower the heat and let it simmer with partial covering for about 25 minutes.
5. Then add milk and let it simmer for 5-8 minutes more.
6. For making the puree in a food processor puree the soup in batches and collect in a bowl by passing through a sieve.
7. Add single cream to the soup, cover and refrigerate for about 3 to 5 hours.
SERVING
8. Serve after swirling in double cream and seasoning as per taste with a garnish of chives.
1. Prepare the leeks by cutting the green tops and discarding their green tops.
MAKING
2. In a large saucepan, melt butter and fry the leeks and onions over medium low heat with constant stirring for 5 minute such that soft.
3. Add the stock, potatoes, nutmeg and seasoning as per taste and bring it to a boil.
4. Lower the heat and let it simmer with partial covering for about 25 minutes.
5. Then add milk and let it simmer for 5-8 minutes more.
6. For making the puree in a food processor puree the soup in batches and collect in a bowl by passing through a sieve.
7. Add single cream to the soup, cover and refrigerate for about 3 to 5 hours.
SERVING
8. Serve after swirling in double cream and seasoning as per taste with a garnish of chives.
Chef
