Vichysoisse
This wonderful iconic leek and potato soup originated from Wales where the basic recipe was always leeks, potatoes and cream, however, as it grew in popularity the French took the recipe and recreated a slightly more refined version and changed its name to Vichysoisse.
Most popular eaten hot but again as trends changed it became highly fashionable to enjoy this soup cold, chilled well in the fridge preferably overnight.
I myself prefer it hot with a few reserved buttery cooked leeks as the garnish and a ‘healthy style’ swirl of cream on the top.
If Vegan, then omit anything dairy and use non dairy alternatives.
Ingredients
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4 large leeks- washed, trimmed, cleaned and thinly sliced
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45g unsalted butter
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3-4 small potatoes- washed, peeled and cubed
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1.2 litres cold water
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Sea salt and coarsely ground black pepper- to taste
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300ml single cream- to add at the end
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2 capful cider vinegar- to add at the end
Instructions
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Prepare the leeks:
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01 Wash well, remove the root end and slice thinly. Make sure you use the green and the white part of the leek.
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Assemble to cook:
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02 In a large saucepan melt the butter slowly over a low heat. Do not allow to burn.
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03 Add the sliced leeks, stir and cook for a few minutes until soft and golden. Remove 1 tablespoon for the garnish. Keep this separately for the final garnish when serving.
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04 Now add the cubed potato. Stir well again and finally add the cold water. Season and bring to simmering point and cook for a further 15-20 minutes or until the potatoes are soft. Remove from the heat.
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05 Liquidise in the blender, adjust the seasoning and return to the saucepan and reheat. IMPORTANTLY - now add the cider vinegar.
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To serve:
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06 Ladle the soup into individual bowls, top with the reserved cooked sliced leeks and swirls of cream. Serve immediately with chunks of fresh bread.
Notes
To make this soup completely Vegan, omit the butter and cream and use a non dairy alternative. Traditionally chicken stock should be used for the liquid but I find plain water works perfectly well. Just make sure you check the seasoning before serving. For health reasons I like to keep the cream until the end and pour just as a garnish, but if you prefer add after the cider vinegar has been added.
