Recipe

Vichyssoise Recipe

Add Step-by-Step Photos	Xerxes / All my dishes 9 months, 1 week ago This is probably my favorite soup. It is traditionally served cold like gazpacho, but is just as good hot. Prep:20m Cook:30m Servings:4	Xerxes
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Ingredients

2 oz butter

1 onion, minced

3 leeks, sliced 1/4"

6 new potatoes (or 3 russets) peeled and diced

1 1/2 pints vegetable stock

1 small bunch fresh parsley, finely minced

TO GARNISH:

1/2 cup single cream or sour cream

2 Tbsp snipped chives

Directions

Boil the potatoes till they are soft enough to mash with a fork

Heat the butter in a large frypan

Add the onions and the leeks. Take care when slicing the leeks to make sure all the sand has been washed out of them

Sautee the leeks and onions till they are soft

Pour in the stock. Bring to the boil. Then reduce heat and simmer, covered, about 15 minutes.

add the parsley and potatoes in and simmer another 5 minutes

Remove from heat and pour into a blender. Pulse the soup till it's all liquefied.

Return to the frypan and season with salt and pepper

Heat the sour cream in a double boiler till it's a bit runny

Garnish with the sour cream and chives, and serve.

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Comments

lacrenshaw 9 months, 1 week ago said:
Et tu, xerxes? This is a little different than mine and I feel an almost urgent need to try this one sooner rather than later! My thanks and my five, my friend.
Lorraine

bluewaterandsand 9 months, 1 week ago said:
Iam also eager to try this one. Looks wonderful!

juels 8 months, 3 weeks ago said:
Another elegant and delicious sounding recipe! Bookmarked and will try soon!

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