Vichyssoise is a classic French cold soup made with French leeks, potatoes and crème fraîche, blended until silky smooth and served chilled. Discover this elegant French recipe, perfect as a refined starter for summer lunches, festive dinners or special occasions.
Preparation time
35 min
Ingredients For
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-
400 g
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-
to taste
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500 ml
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2 splashes
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2 splashes
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x 2
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-
to taste
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to garnish
Preparation
1
Slice the white and pale green parts of the leeks into rounds, then wash and drain them. Peel the potatoes and cut them into small cubes. Melt the butter in a saucepan and gently cook the potatoes with the white leek slices for a few minutes without colouring. Season with salt, pour in the stock, cover and simmer for 10 minutes.
2
Add the pale green leek slices, cover again and continue cooking for a further 10 minutes. Blend the soup until smooth, gradually adding the crème fraîche. For an extra-silky texture, pass the soup through a fine sieve. Leave to cool, stirring occasionally. Season with a splash of dry white wine and a little lemon juice to give the soup a delicate freshness, then adjust the seasoning if needed.
3
Toast the bread and finely chop the chives. Serve the Vichyssoise thoroughly chilled, garnished with a spoonful of French caviar, shiso leaves and chopped chives. Enjoy with the toasted bread on the side.
© A. Thode / Stevan Paul
Pair with
Vichyssoise pairs beautifully with fresh, mineral white wines that complement its delicate texture without overpowering it. A Loire Valley Sauvignon Blanc, a Chablis or a crisp Burgundy Aligoté are excellent choices.
Contributor
Stevan Paul
Editor
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