🥣 Vichyssoise
Vichyssoise is a smooth, chilled soup of leeks and potatoes softened in butter, simmered, puréed until silky and enriched with cream. It tastes mild, sweet from the leeks and gently oniony, with a cool velvety texture that makes it a classic summer starter. It is served cold in bowls or glasses, finished with finely snipped chives.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 3 leeks, white parts (300 g), sliced
- 2 potatoes (300 g), diced
- 25 g butter
- 800 ml water or vegetable stock
- 120 ml cream
- 2 tbsp chives, finely chopped
- Salt and white pepper
Method
- Melt the butter and gently cook the leeks for 10 minutes without browning.
- Add the potatoes and water or stock, season and simmer for 20 minutes until the potatoes are soft.
- Blend until very smooth, stir in the cream and cool.
- Chill for at least 2 hours and serve cold topped with chives.
How to make it lighter
- Use half the cream and a splash of cooking liquid for the same smooth texture.
- Soften the leeks in less butter: 1 tbsp butter ≈ 100 kcal.
- Serve a 250 g bowl as a starter before a lean main course.
History
Vichyssoise is usually credited to French chef Louis Diat, who served it at the Ritz-Carlton in New York in the early twentieth century and named it after Vichy, near his home region; it is based on the French hot leek and potato soup.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →