Description
This Classic Vichyssoise Soup recipe offers a creamy and refreshing chilled soup perfect for summer. It features tender leeks, sweet onions, and potatoes blended to a silky smooth consistency. Enjoy this elegant and easy-to-make dish, which can be served cold or warm and easily adapted for dairy-free and vegetarian diets.
Ingredients
- 1 large sweet onion
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 large potatoes
- 6 large leeks
- 1 quart chicken broth
- Salt and pepper to taste
- 1 pinch nutmeg
- 1/2 cup heavy cream
- Fresh chives for garnish
Instructions
- In a heavy-bottomed pot, warm olive oil and butter over medium-high heat.
- Add chopped sweet onion and sauté until translucent, about 2 minutes.
- Stir in sliced leeks and cook until softened, roughly 4-5 minutes.
- Add diced potatoes, season with salt and pepper, and sauté briefly for 1 minute.
- Pour in chicken or vegetable broth, bring to a boil, then reduce to a simmer for 30 minutes, or until potatoes are tender.
- Using an immersion blender, puree the soup until silky smooth.
- Mix in heavy cream and warm gently on low heat for 5 minutes.
- Allow the soup to cool at room temperature before refrigerating for at least 1 hour.
- Garnish with fresh chives before serving.
Notes
- Allow the soup to cool completely before chilling for optimal flavor development.
- This Classic Vichyssoise Soup can be served warm or chilled.
- For a dairy-free version, substitute heavy cream with non-dairy cream.
- Use vegetable broth for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 200 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 30 mg