Vichyssoise

My Favourite Summer Soups

Vichyssoise myfavouritepastime.com_3293Summer is here but I still want to eat soup, so it’s time to whip out the chilled soup recipes and satisfy the desire to continue eating soup. I have made several chilled soups in the past three weeks and now it’s time to post and share with my friends. The first one is Vichyssoise or chilled creamy Onion, Leek and Potato Soup. Leek and potato is a great combination.

Vichyssoise myfavouritepastime.com_3291The soup is simple to make. After gently frying the onions and leek, the potatoes are added, with stock and simmered until cooked, then pureed and combined with cream. I always use 35% (double or whipping cream), coz I don’t eat this soup on a daily basis. You can use a skinny cream if you wish. I wanted my vegetarian friends to enjoy looking at the photos so I had to restrain the urge to top it with nicely fried and crumbled bacon. I added some immediately after the photo session was up (oops!). Have a fantastic week!

  • Ingredients
  • 1 medium white onion moon sliced
  • 2 medium leeks washed thoroughly and sliced
  • 30g (3 tablespoons) butter
  • 2 cups, diced potatoes (3 medium potatoes or 350g/12.5oz when peeled)
  • ½ teaspoon freshly ground pepper or to taste
  • 750ml (3 cups) stock
  • 1 cup whipping cream (35% cream, double cream)
  • 1 bay leaf
  • Salt to taste

Vichyssoise myfavouritepastime.com_3267Please always remember to assemble all the ingredients before you start

Vichyssoise myfavouritepastime.com_3269Heat butter until it foams and add the onion and leek and fry gently until soft about 10 minutes.

Vichyssoise myfavouritepastime.com_3274Add potatoes and pepper and cook for 1 minute.

Vichyssoise myfavouritepastime.com_3277Add 2½ cups stock, bring to the boil and simmer 30 minutes or until potatoes are cooked.

Vichyssoise myfavouritepastime.com_3280Blend soup until smooth. Pour back into the pot or bowl and add 1 cup cream. You can also add ¾ cup cream and ¼ cup sour cream. If soup is too thick add more stock or cream. Adjust seasoning and chill for at least 4 hours.

Vichyssoise myfavouritepastime.com_3297Then serve.

Vichyssoise myfavouritepastime.com_3296This soup can also be served hot.

Vichyssoise

Preparation time: 20 minutes; Cooking time: 45 minutes; Serves: 4

Ingredients

  • 1 medium white onion moon sliced
  • 2 medium leeks washed thoroughly and sliced
  • 30g (3 tablespoons) butter
  • 2 cups, diced potatoes (3 medium potatoes or 350g/12.5oz when peeled)
  • ½ teaspoon freshly ground pepper or to taste
  • 750ml (3 cups) stock
  • 1 cup whipping cream (35% cream, double cream)
  • 1 bay leaf
  • Salt to taste

Instructions

  1. Heat butter until it foams and add the onion and leek and fry gently until soft about 10 minutes. (10 minutes)
  2. Add potatoes and pepper and cook for 1 minute.
  3. Add 2½ cups stock, bring to the boil and simmer 30 minutes or until potatoes are cooked.
  4. Blend soup until smooth. Pour back into the pot or bowl and add 1 cup cream. You can also add ¾ cup cream and ¼ cup sour cream. If soup is too thick add more stock or cream. Adjust seasoning and chill for at least 4 hours. Serve.

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20 thoughts on “Vichyssoise

    1. […] raw in salads or used in combination with potatoes and onions to make the popular and thick soup, vichyssoise. Besides bacon, onion, leek and fresh herbs this flatbread, is topped with a creamy mixture of sour […]

    1. Hey there Rosa.
      Ha ha I did add a lot of bacon in it. It was super delicious. The week is amazing. Today looks like a day in autumn. No signs of summer, at all!!!
      Liz

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