Classic Vichyssoise (Chilled Leek and Potato Soup)

""Serve this refreshing cold soup as a first course or as a light lunch, accompanied by a green salad." By James Peterson, from Fine Cooking."
 
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Ready In:
30mins
Ingredients:
6
Serves:
6
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ingredients

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directions

  • Combine the leeks, potatoes, milk, and 2 cups water in a 4-quart pot.
  • Bring to a simmer over medium-high heat. Add 1-1/2 teaspoons salt, reduce the heat to medium low, and simmer until a potato slice falls apart when you poke it with a fork, about 20 minutes. Remove from the heat, stir in the cream, and let cool briefly.
  • Purée the soup with an immersion blender.
  • Strain the puréed soup. Let cool to room temperature, stirring occasionally to prevent a skin, and then refrigerate until thoroughly chilled.
  • Before serving, thin the soup with water or milk if necessary—it should be the consistency of heavy cream. Serve cold, and garnish with chives.

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Reviews

  1. Very nice I had this for lunch today , the only thing different was I added a bit of carrot Thanks for posting<br/>Made for world tour 8
     
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