Photograph of the finished Vichyssoise

France · Súp khoai tây tỏi tây ăn lạnh

Vichyssoise

1 hr Hands-on time + 3 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Leek Leek 1.1 lb
  • Photograph of Potato Potato 1.3 lb
  • Photograph of Unsalted butter Unsalted butter 2.1 oz
  • Photograph of Fresh cream Fresh cream ¾ cup
  • Photograph of Fresh milk Fresh milk 1 cups
  • Photograph of Garlic chives Garlic chives 0.4 oz
  • Photograph of Salt Salt 0.3 oz
  • Photograph of Black pepper Black pepper 0.1 oz

Method

  1. 1 Thinly slice the white part of the leek and wash it thoroughly.
  2. 2 Simmer leeks with butter over low heat for 10 minutes until softened but still white.
  3. 3 Add the diced potatoes and enough water to cover them, then simmer for 25 minutes until the potatoes are tender.
  4. 4 Grind until very smooth, then strain through a sieve. Add fresh milk and season with salt and pepper.
  5. 5 Let it cool completely, then refrigerate for at least 3 hours to thicken and chill the soup.
  6. 6 Before serving, stir in the fresh cream and sprinkle with chopped chives.

With an appliance

  • Oven 1 hr 6 min

    Replace step 3: Cover the pot with leeks and potatoes and set to 165 degrees for 28 minutes; about 3 minutes longer than usual, but the soup will be tender, not burnt, and won't need constant monitoring. Add the milk and cream later to prevent separation.

Start cooking