Vichyssoise with Spring Leeks Recipe
Vichyssoise with Spring Leeks
Flavors of the Loire Valley
Total time: more than 2 hours
Preparation time: 10 minutes
Chilling time: 2 hours
Cooking time: 20 minutes
Difficulty: Easy
Chef's Note
This soup is a variation of the chilled potato and leek soup known as Vichyssoise or Potage Parmentier.
Ingredients for 4 servings
- 350 g (12 oz.) floury Potatoes
- 100 g (3 1/2 oz.) Crème fraîche
- Salt and pepper
- 1 bunch of chives
  1. Peel and finely dice the potatoes. Place them in a pot with the white parts of the leeks that have been washed and thinly sliced.
  2. Add 750 ml (3 cups) water. Season with salt and pepper. Cook over low heat for 20 minutes. Put everything through a food mill.
  3. Pour the purée into a saucepan; mix in the cream. Chill. Serve with a sprinkling of chives.
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