Vichyssoise

Name: Vichyssoise
Ingredients: 2 tbsp vegetable oil (or butter, if the soup is served hot); 3 large leeks, cleaned, white and pale green parts only, finely sliced; 4 3/4 cups fresh vegetable stock; 1 large baking potato, such as russet or Burbank, peeled and chopped; 1 celery stalk, roughly chopped; Salt and freshly ground black pepper; 2/3 cup heavy cream, plus more to garnish; 2 tbsp finely chopped chives, to serve

8 ingredients

13 steps

Ingredients

2 tbsp vegetable oil (or butter, if the soup is served hot)
3 large leeks, cleaned, white and pale green parts only, finely sliced
4 3/4 cups fresh vegetable stock
1 large baking potato, such as russet or Burbank, peeled and chopped
1 celery stalk, roughly chopped
Salt and freshly ground black pepper
2/3 cup heavy cream, plus more to garnish
2 tbsp finely chopped chives, to serve

Directions

1

Heat the oil in a large heavy saucepan over medium heat.
2

Add the leeks and cover.
3

Cook, gently shaking the pot from time to time, for about 15 minutes, or until the leeks are softened and golden.
4

Add the stock, potato, and celery and bring to a boil, stirring often.
5

Season with salt and pepper.
6

Cover, reduce the heat to medium-low, and simmer for 30 minutes, until the vegetables are tender.
7

Remove the pan from the heat and let cool slightly.
8

In batches, puree in a blender with the lid ajar.
9

Season with salt and pepper and cool completely.
10

Stir in the cream.
11

Cover and refrigerate at least 3 hours, or until well chilled.
12

Ladle into soup bowls, sprinkle with chives and black pepper, and add a drizzle of cream.
13

Serve chilled.