45 minutes + 2 hours cooling
A Vichyssoise is a leek and potato soup which is completely cooled down and left in the fridge for at least an hour before serving. It has a delicate colour and taste and is great served on hot days as a starter or even as a main course if the heat is affecting your appetite.
So, if I’ve convinced you that soup on a hot day is a good idea, then read on for the recipe.
Peel and chop the shallot. In a large pot, heat the oil, then add the shallot and sweat over a low heat until they’re translucent.
In the meantime, trim the leeks, clean them and cut roughly into pieces. Peel, half and slice the potatoes.
Now add the leeks and potatoes to the pot, cover and leave to simmer for 20 minutes. Stir occasionally to avoid anything burning.
Add the water and, again, leave to simmer for a further 20 minutes until the vegetables are completely soft.
Pour everything into a blender and give it a good whizz. Now add the milk, crème fraîche, salt and pepper and blend until you have a very smooth purée.
Pour into a large bowl and leave to cool for an hour before putting the soup into the fridge for a further hour. Before serving, finely chop the chives and add to each plate.
That’s it. Simple and delicious. I hope you like it and are tempted to try this soup.