Vichyssoise

Creamy, melt-in-mouth vichyssoise – a soul-satisfying and energy-giving delight. So smooth!

Instructions

1. 1

   Sauté the aromatics

   • In a large pot or Dutch oven, melt the unsalted butter over medium-low heat.
   • Add the sliced leeks and chopped onion. Stir to coat with butter.
   • Cook gently, stirring occasionally, for 10-12 minutes until they are very soft and translucent. Do not allow them to brown, as this will affect the color and delicate flavor of the final soup. Reduce heat if necessary.
2. 2

   Simmer the vegetables

   • Add the chopped potatoes and vegetable broth to the pot. Season with 1.5 teaspoons of salt and 0.5 teaspoon of white pepper.
   • Increase the heat to bring the mixture to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently.
   • Cook for 15-20 minutes, or until the potatoes are completely tender and can be easily pierced with a fork.
3. 3

   Blend until velvety

   • Remove the pot from the heat and allow the soup to cool slightly for 5-10 minutes. This is a crucial safety step before blending.
   • Using an immersion blender, purée the soup directly in the pot until it is perfectly smooth and velvety. This may take 2-3 minutes.
   • Alternatively, carefully ladle the soup in batches into a stand blender. Do not fill more than halfway. Cover the lid, remove the center cap, and cover the opening with a folded kitchen towel to allow steam to escape. Blend until smooth, then transfer to a large bowl. Repeat with remaining soup.
4. 4

   Add cream and chill

   • Stir the heavy cream into the puréed soup until fully incorporated.
   • Taste the soup and make any initial adjustments to the seasoning if needed.
   • Transfer the soup to a non-reactive bowl or container. Cover with plastic wrap, pressing it directly onto the surface of the soup to prevent a skin from forming.
   • Refrigerate for at least 4 hours, but preferably overnight, until thoroughly chilled.
5. 5

   Garnish and serve

   • Once chilled, remove the soup from the refrigerator. The flavors will have mellowed and the consistency will have thickened.
   • Taste the cold soup and adjust the seasoning with more salt and white pepper as needed. Cold temperatures can dull flavors, so this final tasting is important.
   • Ladle the Vichyssoise into chilled bowls or cups. Garnish generously with freshly chopped chives and serve immediately.