Vichyssoise

Vichyssoise

By
From
The Margaret Fulton Cookbook
Serves
6-8
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
3 small leeks
45g butter
1 onion, finely chopped
salt and freshly ground pepper
7 cups chicken stock
2 potatoes, peeled and thinly sliced
1/4-1/2 cup cream
snipped chives, to garnish

Method

  1. Wash the leeks well and cut into very thin slices. Use the white part only or include only about 2.5 cm of the green for a little colour. Heat the butter and add the leeks, onion, salt and pepper. Cover and cook over a low heat, without browning. Add the stock and potatoes, cook until vegetables are tender, then put through a sieve or cool slightly and blend, until smooth, in a blender or food processor. Adjust seasonings and leave to cool before chilling in the refrigerator. When ready to serve, stir in half the cream. Ladle into bowls and swirl some of the remaining cream into each, then sprinkle with the chives. Serve well chilled or hot, depending on the weather and tastes.

Note:

  • Cut off most of the green top and trim the roots.

    Holding the root end, make a slit down the leek not quite through to the centre. This enables the leaves to be opened out and flushed with cold running water to remove sand and grit.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again