Vichyssoise Soup is pronounced vish-ish-wa and is a very famous French style soup. It is predominately made from leeks and potatoes which are a delicious, subtle combination. The stock is milk-based, giving it a rich flavour and it is blended giving it a creamy texture. Served with crusty French bread and garnished with sour cream and chives, this rich but subtly flavoured soup is hard to resist.
- 1½ litres hot water
- 2 Massell brand chicken-like stock cubes
- 4-5 medium sized leeks
- 4 large potatoes
- 2 tablespoons of ghee or oil
- ¼ teaspoon asafoetida
- 1 teaspoon white pepper
- 1-2 teaspoons salt
- 200mls milk
- Chives and sour cream to garnish
Add stock cubes to water and leave to stand.
Cut leeks length-wise and rinse between layers. Remove the green tops and slice the white part into 1cm slices.
Peel and cut potatoes into small cubes
Heat the ghee or oil in a saucepan and sauté the leeks until soft. Add asafoetida and sauté 30 seconds more.
Remove a quarter of the leeks and put aside.
Add potato and stock to and bring to the boil. Reduce heat and simmer until the potatoes are soft.
Remove the soup from the heat and blend or mash until pureed. Add milk and seasoning. Return the extra leeks to the pot and return to heat.
Garnish and serve.