Recipe courtesy of Laura Calder
Episode: France City Tour
Vichyssoise
Total:
1 hr 30 min
Prep:
10 min
Inactive:
1 hr
Cook:
20 min
Yield:
6 servings
Level:
Easy
Total:
1 hr 30 min
Prep:
10 min
Inactive:
1 hr
Cook:
20 min
Yield:
6 servings
Level:
Easy
Total:
1 hr 30 min
Prep:
10 min
Inactive:
1 hr
Cook:
20 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 4 leeks, sliced and washed
  • 4 potatoes, peeled and sliced or chopped 
  • 2 celery stalks, thinly sliced
  • 1 onion or 3 shallots, sliced
  • Mineral water, such as Vichy
  • Salt and freshly ground pepper 
  • Salt and freshly ground pepper
  • 1/4 cup/60 ml heavy cream or milk, plus more if needed
  • Chopped fresh chives, for garnish

Directions

Put the leeks, potatoes, celery and onions in a pot. Add mineral water to cover and season with salt and pepper. Cover, bring to a boil and simmer until very tender. Puree and strain into a glass bowl. Thin with the cream, and with more liquid if needed. Let cool, then chill. 

Before serving, thin the soup to the desired consistency with more water or milk. (You can also use chicken stock, but if you're trying to be vegetarian, then obviously don't.) Check the seasonings. Serve sprinkled with chives.

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