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Vichyssoise

Soup can be made and stored covered in refrigerator up to 2 days before serving. This recipe is unsuitable to freeze or microwave.

Image of Vichyssoise
Ingredients

No. 13 chicken
2 litres (8 cups) water
2 onions, chopped
2 bay leaves
2 teaspoons whole black peppercorns 2kg (about 8 large) potatoes
2 leeks
300ml carton cream

Details

Serves: 6


Method

1.Cut chicken in half, combine in large saucepan with water, onions, bay leaves and peppercorns. Bring to the boil, reduce heat, cover, simmer for 2 hours, strain, reserve stock. You will need 1 ½ litres (6 cups) of stock for this recipe. Remaining stock can be cooled and frozen for future use.


2.Peel and roughly chop potatoes. Trim leaves from leeks, chop white part roughly; wash, drain well.


3.Combine potatoes, leeks and reserved stock in large saucepan, bring to the boil, reduce heat, simmer covered 40 minutes.


4.Blend or process soup until smooth; strain. Return to saucepan, stir in cream, reheat gently without boiling. Serve topped with chives.

Vichyssoise is a thick soup made of puréed leeks, onions, potatoes, cream and chicken stock. It is traditionally served cold but can be eaten hot

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