• Serves: 4-6
  • Prep Time: 10 minutes
  • Cooking Time: 45 minutes + 2 hours cooling
  • Difficulty: easy

Summer seems to finally have made it to our shores. I have to admit that I was close to giving up on it, but now the temperatures are soaring, the sky is (mostly) blue and it’s time for some light food and… soup! “Huh?” I hear you ask, “soup in summer? She’s gone completely mad!”. Well, no, I haven’t (not completely, anyway), as this is a refreshing cold soup called Vichyssoise.

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.

 

here's what you'll need...

  • 800g leeks
  • 2 tbsp olive oil
  • 1 large shallot
  • 300g potatoes
  • 200ml semi skimmed milk
  • 200ml crème fraîche
  • Bunch of chives
  • Salt and pepper
  • 1.5 l water

Vichyssoise Ingredients 1

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Vichyssoise Post 3

 

Vichyssoise Post 4

here's how it's done...

  • 1

    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.

    Vichyssoise Soup Steps1 and 2

  • 2

    In the meantime, trim the leeks, clean them and cut roughly into pieces.  Peel, half and slice the potatoes.

    Vichyssoise Soup Steps 3 and 4

  • 3

    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.

    Vichyssoise Soup Steps 5 and 6

  • 4

    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.

    Vichyssoise Step 7

  • 5

    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.

    Vichyssoise Post 1

    That’s it. Simple and delicious. I hope you like it and are tempted to try this summer soup.

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By Carole Poirot on 19.01.14

Guest Contributor

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