August 2, 2015
A vichyssoise is a popular thick cream, very smooth in texture, rich flavour and best served cold. It is made of leek, onion, potato, chicken stock and cream, products that do not have much colour contribution, providing the vichyssoise with its characteristic white colour. To help with the colour, it is very important that the cooking process is a gentle sweat that does not cause any browning or caramelisation. Try it accompanied by a slow cooked soft boiled egg and some bread croutons and get refreshed!
- Prep: 15 mins
- Cook: 45 mins
- Yields: 4 servings
For the garnish (optional)
20 - Plain bread croutons (Go to our recipe >>)
Clean the leeks and cut off the dark green tops. Peel the onion. (A vichyssoise is a white soup, therefore the less non-white bits we introduce in the equation the better). Slice both the onion and the leeks in fine julienne.
Put a saucepan (min 1.5 litres capacity) on a low heat and add the butter and the onion. Sweat for about 10 minutes. It is important that the onion does not get any colour. When the onion turns transparent, add the leeks and sweat together for an extra 5 minutes.
Add the potato chunks and the chicken stock. Cover with the lid and simmer for 30 minutes.
Serve the vichyssoise accompanied by a soft boiled egg (for a runny yolk, cook at 65ºC for 45 minutes) and some plain bread croutons . Splash some drops of extra virgin olive oil and scatter a few watercress sprouts to add a hint of peppery flavour to it.