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 availableYou 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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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
Equipment
- Stick blender
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!