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Vichyssoise Soup Recipe

Serve this flavorful soup with a dollop of creme fraîche or sour cream and sprinkle with a few snipped fresh chives or, for special occasions, garnish with a small spoonful of caviar or lump fish caviar.

Serves

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Ingredients

about 3 large potatoes, peeled and cubed
¹⁄₂ quarts chicken stock
12 ounces leeks, trimmed
²⁄₃ cup creme fraîche or sour cream
salt and freshly ground black pepper
3 tablespoons snipped fresh chives,to garnish

Directions

Put the cubed potatoes and chicken stock in a saucepan or flameproof casserole and bring to a boil. Lower the heat and simmer for 15 to 20 minutes.
Make a slit along the length of each leek and rinse well under cold running water to wash away any dirt or grit. Slice thinly.
When the potatoes are almost tender, stir in the leeks. Taste and season with salt and freshly ground black pepper. Simmer for 10 to 15 minutes until both vegetables are soft, stirring occasionally. If the soup is too thick, thin it down with a little more stock or water.
Puree in a blender or food processor: If you prefer a very smooth soup, process it in a food mill or press through a coarse strainer. Stir in most of the creme fraîche or sour cream. Cool and then chill. To serve, ladle into chilled bowls and garnish with a swirl of cream and the chives.