Classic Vichyssoise
4 servings
40 minutes
Classic vichyssoise is an exquisite French cream soup originating from the Vichy region. Its delicate, creamy flavor harmoniously combines the tenderness of potatoes with aromatic leeks. This cold soup became popular for its velvety texture and refreshing taste, especially on hot days. It is made with chicken broth and rich cream, while spices like white pepper and nutmeg add a hint of spice. Traditionally served chilled, garnished with crispy strips of sautéed leeks and fresh green onions. Vichyssoise pairs perfectly with crispy baguette or light white wines, enhancing its elegant flavor. This soup embodies French gastronomy where simple ingredients transform into a refined culinary masterpiece.
1
Slice the onion into half rings. Cut the white part of the leek.
- Onion: 2 heads
- Leek: 2 pieces
2
Pour vegetable oil into a saucepan and add 100 grams of butter. Sauté onion and leek in the saucepan.
- Vegetable oil: 100 ml
- Butter: 150 g
- Onion: 2 heads
- Leek: 2 pieces
3
Cut the peeled potatoes. Add the potatoes to the onion. Fry for a few minutes.
- Potato: 3 pieces
4
Then add cream and chicken broth to the vegetables. The liquid should just cover the vegetables. Add salt, pepper, and nutmeg to taste. Cook for about 15 minutes after boiling until the vegetables are done.
- Double cream 40% fat: 300 ml
- Chicken broth: 200 ml
- Salt: to taste
- Ground white pepper: to taste
- Nutmeg: to taste
5
Thinly slice the remaining green part of the leek lengthwise and sauté in butter until al dente. Then place it on paper towels to absorb excess fat.
- Leek: 2 pieces
- Butter: 150 g
6
Blend the cooked vegetables until creamy.
7
Pour the soup into a bowl. Add a spoonful of sautéed leeks and a pinch of chopped green onions.
- Leek: 2 pieces
- Spring onion: 3 stems
