Vichyssoise is a classic French chilled soup made with leeks, potatoes, and crème fraîche, blended until silky smooth and served cold. This elegant French recipe makes a refined starter for summer lunches, holiday dinners or other special occasions.
Preparation time
35 min
Ingredients For
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14 oz
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to taste
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2 cups
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2 dashes
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2 dashes
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2 slices
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to taste
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to garnish
Preparation
1
Slice the white and light green parts of the leeks into thin rounds. Rinse well and drain.
Cut the peeled potatoes into small cubes.
Melt the butter in a large saucepan over medium-low heat. Add the potatoes and the white leek slices, cooking gently for a few minutes without letting them brown. Season with salt, pour in the stock, cover, and simmer for 10 minutes.
2
Add the light green leek slices, cover again, and continue cooking for another 10 minutes.
Blend the soup until completely smooth, gradually adding the crème fraîche. For an extra-silky texture, strain the soup through a fine-mesh sieve.
Let the soup cool, stirring occasionally. Season with a splash of dry white wine and a little lemon juice for brightness. Taste and adjust the seasoning as needed.
3
Toast the bread and finely chop the chives.
Serve the vichyssoise well chilled, garnished with a spoonful of French caviar, shiso leaves (if using), and chopped chives. Serve the toasted bread alongside.
© A. Thode / Stevan Paul
Pair with
Vichyssoise pairs beautifully with crisp, mineral-driven white wines that complement its delicate texture without overwhelming it. Good choices include a Loire Valley Sauvignon Blanc, Chablis, or a crisp Bourgogne Aligoté.
Contributor
Stevan Paul
Editor
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