Classic Vichyssoise
You’ll know why this is a classic after just one taste. The delicate flavour and velvety texture make it the perfect soup to serve on a hot summer’s evening. During the colder months, it’s wonderful served hot.
- Course Soups & Creams
- Prep. Time 15 mins
- Cooking Time 40 mins
- Refrigeration Time 4 hrs
- Yields 6 to 8 servings
Preparation
What You Need
Garnish:
Instructions
In a large pot, melt butter over medium heat. Sauté leeks, potatoes, onion, 1/2 tsp (2 mL) salt and pepper, to taste, for 1 min. Reduce heat to medium-low and cook, stirring often, for about 10 min or until leeks are very soft.
Stir in stock; increase heat to high and bring to a boil. Cover, reduce heat to low and simmer for 20 min or until potatoes are tender. Let cool for 10 min.
In batches as necessary, transfer to a blender or food processor (or remove from heat and use an immersion blender in the pot) and purée until mixture is smooth. Transfer to a bowl, if necessary, and stir in cream. Cover and refrigerate for at least 4 hrs, or until chilled, or for up to 1 day. Season to taste with salt and pepper and serve sprinkled with chives.
Tips
Use yellow-fleshed or oblong, starchy baking potatoes for the best texture in this soup. Round, waxy potatoes can cause a gluey texture.
Be sure to wash the leeks well, scrubbing between the layers to remove any sand and grit, before chopping them.
View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 180 CaloriesProtein: 5 g
Carbohydrate: 22 g
Fat: 9 g
Fibre: 2.8 g
Sodium: 85 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient (% DV)*
Calcium:
8 %
/
83
mg
Vitamin C:
36 %
Folate:
18 %
Vitamin B6:
16 %
Magnesium:
13 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
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