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Vichyssoise

Vichyssoise Cook Expert

Preparation : 10 min Resting : -
Cooking : 30 min Equipment :
Difficulty :
Rating :
 6 rates
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Programmes : accessories :

Serves 6 :
500 g potatoes (Bintje), peeled and cut in 2cm cubes
300 g leeks, sliced
800 ml water
200 ml milk
50 g butter
50 ml single cream
8 g bunch chives
salt, pepper
1Place the potatoes and leeks in the metal bowl. Add the water, milk, butter and
1 tsp salt; run the CREAMED SOUP programme.
2At the end of the programme, pour in the single cream and restart the programme
20 seconds.
3Serve the vichyssoise in bowls, season with pepper and garnish with chives.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
Chef’s tip

Gently pan-fry diced potatoes in a little salted butter for 10-15 minutes until golden. Sprinkle on the soup just before serving.
For a thicker consistency, decrease the amount of water to 600ml.


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rumraisin19

Yummo even without stock... I was sceptical but it was delicious. The study party was peeling the potatoes. Next time I won't peel them... Of course you don't have to do step 2 and 3 and just put the cream in at the end. It is still steaming hot.

Kwantfm

I substituted liquid chicken stock for the water and found the result very enjoyable.

Mel

Made without dairy using soy milk and nuttelex instead of butter. Delicious.