AuthorAngélique WilsonA classic British recipe. It is a winter favourite when served warm, but can also be served cold. Also known as Vichyssoise.
1.80 l Vegetable stock
160 g Onion, sliced finely
125 g Butter
175 g Leeks, roughly sliced
750 g Potatoes, peeled and diced small
15 g Salt
2 tbsp Parsley
75 ml Cream
1
Sweat the sliced onion and leek without colour in the butter. Cook until very tender.
2
Add the potatoes and bring quickly to the boil with vegetable stock or water.
Use the end of the leek to make your soup more vibrant in colour and cook out for 5 minutes.
3
Check seasoning.
Note the seasoning - needs to reflect the serving temperature
4
Liquidise in food processor and allow to cool, then mix in cream and sprinkle parsley on top.
CategoryMain Courses
Ingredients
1.80 l Vegetable stock
160 g Onion, sliced finely
125 g Butter
175 g Leeks, roughly sliced
750 g Potatoes, peeled and diced small
15 g Salt
2 tbsp Parsley
75 ml Cream