Vichyssoise. One of my favourite soups (Followed closely by a legit Pea-&-Ham).
A potato and leek soup that is served chilled is an excellent addition to hot weather, or as an appetiser at a dinner party.
Vichyssoise (Pronounced Vishy-Swarz) is ridiculously easy to make when how tasty the final product is, is taken into consideration.
Being my second post I will warn you immediately that I am a Larousse-Whore, meaning that in most of my posts I will reference the book. This is not a personal preference however, as this book is over 80 years old and is still regarded as the Bible of Cooking.
I took the recipe straight from Larousse and my very first attempt came out soup-erbly. (Yeah that just happened. *ahem* movingrightalong)
What You’ll Need
250g Sliced Leeks (White part only)*
250g Washed, Peeled & Quartered Potatoes
200g Crème Fraîche†
50g Unsalted Butter
Small Bouquet Garni
*This simply means don’t use the leafy part of the Leeks. I buy Trimmed Leeks (Which might LOOK green, but if it resembles a stem then you’re fine. Using the greens will change the colour of your soup and will not look very appetising. Similarly, in this recipe I used cracked pepper as I forgot to purchase white ground (need-to-start-taking-a-list) and this will leave black specks throughout your soup. Again, this is merely a presentation matter.
1. Sauté the Leeks in butter in a large saucepan until soft (Don’t Brown) and add the Potatoes, water, Bouquet Garni & Seasoning to the pan. Bring the the boil and cook for approx. 30-40 minutes (Or until Potatoes are soft).
2. Discard the Bouquet Garni and throw the mixture in a food processor (Similarly use a stick blender) and puree until smooth (Now is the ideal time to get your seasoning right).
3. Mix in 200g of Crème Fraîche and return to a slight boil (Tiny bubbles rising to the top).
4. Remove from heat and place a sheet of Baking Paper on the surface of the soup (This will prevent it from forming a skin). Refrigerate until chilled.
5. Serve with chopped chives atop.
† Although similar in taste, there is a profound difference between Crème Fraîche and Sour Cream. Sour Cream is cream that has milk, cream, thickeners and gums added, whereas Crème Fraîche is simply Cream mixed with Culture. In some dishes you may substitute Crème Fraîche with Sour Cream, but note that you CANNOT BOIL SOUR CREAM as it will split. Crème Fraîche however can be boiled whilst maintaining its composure. You should be able to find Crème Fraîche in your local supermarket.