This thick soup is full of leeks, onions, potatoes, cream, and chicken stock. Vichyssoise is traditionally served cold but it can be eaten hot.
450g/1 lb leeks, cleaned well and chopped into 2" pieces
450g/1 lb old potatoes, peeled and chopped into large cubes
1 large onion, coarsely chopped
4 tablespoons olive or rapeseed oil
3 cloves garlic, crushed
1-litre vegetable or chicken stock
freshly ground salt and pepper
double cream, for garnishing
balsamic vinegar, for garnishing
1. Pour the oil into a saucepan and fry the onions are starting to softened but not brown.
2. Add the leek and continue to cook until these are softened too.
3. Add the garlic and cook for a further few minutes.
4. Add the chopped potatoes and stock and bring mixture up to the boil.
5. Turn down heat and allow the soup to simmer until all the vegetables are soft.
6. Puree the soup using a handheld blender/blender/food processor.
7. Return to the saucepan and taste for seasoning.
8. Serve either chilled or hot garnished. Finish with a dash of cream and drizzle of vinegar.
Recipe From Cookery School At Little Portland Street
Cookery School at Little Portland Street is London’s most sustainable cooking school, and offers over 30 different courses and classes from their kitchens in Oxford Circus. From baking to braising, you’re bound to learn something new!
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