Vichyssoise

A silky chilled soup of leeks and potatoes enriched with cream and finished with chives.

Ingredients

• 4 leeks, white parts only, sliced
• 1 onion, sliced
• 3 tablespoons unsalted butter
• 4 medium potatoes, peeled and diced
• 4 cups chicken stock
• 1 cup heavy cream

Salt and white pepper to taste

• 2 tablespoons chopped chives

Directions

1. Soften the leeks and onion gently in the butter without browning, about 10 minutes.
2. Add the potatoes and chicken stock, bring to a boil, and simmer 25 minutes until the potatoes are very tender.
3. Puree the soup until completely smooth, then pass it through a fine sieve.
4. Stir in the cream, season well, and chill thoroughly.
5. Serve cold, sprinkled with chopped chives.

Notes

Our own rendering of the classic chilled leek-and-potato soup from Dione Lucas’s French repertoire.