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A vichyssoise made well is a thing of beauty. This recipe is more suited to our modern palate using far less cream. You can use all the cream suggested or just a drizzle, it’s up to you, the soup without the cream is delicious but I think it still needs it.

In the photo I’ve made a little puff pastry garnish (recipe below) You can free form with this using whatever flowers or herbs you have available

You need to make this the day before to allow you time to chill. It keeps for up to 5 days in fridge without the cream. It also freezes well and add the cream after you’ve defrosted.

EQUIPMENT: Blender

Vichyssoise

Serves 4

6 leeks, white part only, trimmed and sliced

1ltr of either light chicken stock or vegetable stock

400g potatoes, peeled and chopped into 1cm cubes

salt and pepper

300ml double cream

Chopped chives to garnish

Simmer the leeks in the stock, covered for 20 minutes. Add the potatoes, salt and pepper and put the lid back on. Cook for a further 20 minutes or until the potatoes are soft

Liquidize, then pass through a fine sieve and leave to cool then store in the fridge. Before service, add the cream and check seasoning. I always serve mine in chilled bowls or cups and garnish with chives

Puff pasty herbed sticks

320g pack of ready rolled puff pasty

1 egg, beaten

20g parmesan or vegetarian hard cheese

20g Crème fraiche

Chive or borage flower, microherbs, pink peppercorns

Chopped chives to garnish

This will make about 20 sticks and they keep for a few days. The best way to store puff pasty is NOT in a container. It stays crisp if it isn’t able to absorb any moisture. Therefore on a plate in a cupboard and uncovered would be ideal

Heat the oven to 200C. Prepare a baking tray with either baking paper or bake-o-glide. Unroll the pastry and brush all over with egg wash. Next sprinkle the parmesan. Cut the pastry in to 2cm x 12cm sticks and place on the baking tray. Cook for 12- minutes until crisp and lightly coloured. Remove to a wire rack to cook

Before service have some fun decorating them using the crème fraiche smeared on with a knife and use to adhere the herbs, smashed peppercorns or whatever you are using

Jules
A vichyssoise made well is a thing of beauty. This recipe is more suited to our modern palate using far less cream. You can use all the cream suggested or just a drizzle, it’s up to you, the soup without the cream is delicious but I think it still needs it.
In the photo I’ve made a little puff pastry garnish (recipe below) You can free form with this using whatever flowers or herbs you have available
You need to make this the day before to allow you time to chill. It keeps for up to 5 days in fridge without the cream. It also freezes well and add the cream after you’ve defrosted.
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Prep Time 10 minutes
Cook Time 40 minutes
Course Starter
Cuisine French
Servings 6 people
Calories 398 kcal
What equipment do you recommend?Check my 'Kitchen Essentials' list on Amazon!
Ingredients

Vichyssoise

  • 6 leeks (white parts only) thinly sliced
  • 1 ltr light chicken stock (or vegetable stock)
  • 400 g potatoes peeled and diced to 1cm cubes
  • 300 ml double cream
  • 1 tbsp chives

Pastry herb sticks

  • 320 g pack ready rolled puff pastry
  • 1 egg beaten
  • 20 g parmesan grated
  • 20 g creme fraiche
  • chive or borage flowers, micro herbs

Instructions
 

Vichyssoise

  • Simmer the leeks in the stock, covered for 20 minutes. Add the potatoes, salt and pepper and put the lid back on. Cook for a further 20 minutes or until the potatoes are soft
  • Blend until smooth, then pass through a fine sieve and leave to cool then store in the fridge. Before service, add the cream and check seasoning. I always serve mine in chilled bowls or cups and garnish with chives

Pastry herb sticks

  • This will make about 20 sticks and they keep for a few days. The best way to store puff pasty is NOT in a container. It stays crisp if it isn't able to absorb any moisture. Therefore on a plate in a cupboard and uncovered would be ideal
  • Heat the oven to 200C. Prepare a baking tray with either baking paper or bake-o-glide. Unroll the pastry and brush all over with egg wash. Next sprinkle the parmesan. Cut the pastry in to 2cm x 12cm sticks and place on the baking tray. Cook for 12- minutes until crisp and lightly coloured. Remove to a wire rack to cook
  • Before service have some fun decorating them using the crème fraiche smeared on with a knife and use to adhere the herbs, smashed peppercorns or whatever you are using

Nutrition

Calories: 398kcalCarbohydrates: 34gProtein: 8gFat: 27gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 86mgSodium: 144mgPotassium: 514mgFiber: 3gSugar: 6gVitamin A: 2312IUVitamin C: 24mgCalcium: 139mgIron: 3mg
Tried this recipe?Let us know how it was!

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