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