how to make Vichyssoise Soup Recipe

A hearty and satisfying soup – tastes as good without the bacon. Serve cold in summer or hot in the winter season.Vichyssoise

Ingredients of Vichyssoise Soup

30 gm butter

200 gm onions

200 gm potatoes

200 gm leeks

2-3 cups vegetable stock

4-5 Tbsp cream

Salt- to taste

Pepper – to taste

Bacon – for garnishing

How to Make Vichyssoise Soup


1.Slowly cook the leeks in the butter with a pinch of salt over a medium heat until soft, then add the potatoes and cook for a few more minutes, stirring to avoid any colour on the vegetables

2.Add the stock and bay leaf and cook at a very gentle simmer for 25 minutes

3.Fish out and discard the bay leaf, then blend the soup until very smooth. Stir in the crème fraiche and milk – you may not need all the milk but you don’t want the soup to be too thick as it will thicken further once cooled. You’re looking for a double cream consistency

4.Taste and season the soup with lemon juice, salt and pepper then transfer to a jug and refrigerate. Serve with a drizzle of olive oil and a sprinkling of chives

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