Vichychoisse is the traditional French version of leek and potato soup. It distinguishes itself by being served cold, with rich table cream. This gives the soup a rich smooth flavor, that is hard to resist. It is also delicious served hot; with or without the addition of milk or cream.
The traditional recipe is usually made with chicken stock or butter. However, vegetable stock is just as tasty; and the use of olive oil, allows the soup to become suitable for a vegan diet. Make sure to omit the dairy, as well.
To heighten the whiteness of the soup, make sure to use only the parts of the leek that are white. It is also a good idea to use white pepper, so as not stand out against the soup. The soup is usually topped with some finely chopped chives, just before serving. This recipe will serve 4-6 people as a first course dish.
It is hard to imagine that a few simple ingredients can be put together, to make a big impression on the eye as well as the palate. It is very easy to make, and it is a boon for the budget conscious cook. Also, for a little more money, this soup can have an instant change of flavor, and character.
Ingredients
- 3-4 medium sized leeks
- 2 medium sized potatoes
- 1 onion
- 4 cups water
- 1 cube vegetable stock
- 2-3 tbsp olive oil
- 2 tbsp finely chopped chives
- 3/4- 1 tsp sea salt
- Optional: 1/2 cup milk or water
Instructions
- Cut up the leeks first by separating the green stalk from the white bulb. The stalk can be used to make soup stock in future recipes, if desired. Cut the bulbs in half and try to wash in between the layers, in order to remove any hidden dirt. Then, finely slice the leek, and set aside.
- Chop up the onion, and place in a stock pot to saute on a low to medium setting with the olive oil. When the onions start to sweat, or to draw up moisture, add the leeks, and continue to saute until the vegetables have wilted.
- Add the water, and stock cube, and bring to a boil. Chop up the potatoes and add to the soup mixture, taking care to stir until the cube has dissolved. When the soup starts to come to a boil, lower the heat to a simmer, and cover. Cook for about 15-20 minutes, and turn off the heat.
- Place the soup in a blender, or use a hand mixer to puree the soup thoroughly. The soup can be served as is, along with some finely chopped chives as a garnish. Alternatively, milk or cream can added to the soup.
