How to make Vichyssoise the classic French chilled soup

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How to make Vichyssoise the classic French chilled soup / Leek and potato soup / potage parmentier

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Vichyssoise 4 portions

Leeks (dark green leaves removed) 2 medium

White onions 2 medium

Butter 50g – 2 oz

Garlic 3 cloves

Potato (diced) 200g

Parsley 2 tbsp

Chicken or vegetable stock 500ml – 0.9 pints – 17 fl oz

White wine 200ml – 0.35 pints – 6.7 fl oz

MIlk 200ml – 0.35 pints – 6.7 fl oz

Double cream 250ml – 0.44 pints – 8.8 fl oz

Salt and white pepper to taste

Creme fraiche for garnish

Chives for garnish

Comments

Brian Pan says:

Costco: Potatoes are sold out.

Kirsten Whitworth says:

Aww. I love Vichyssoise! It makes a beautiful meal on hot Texas summer evenings. Thank you for taking me back to my childhood!
Do you take requests? I would love to see an Au Gratin dish – mainly for the cheese sauce. If not, I understand.

Fraser McBurney says:

wow it looks delicious…….WOW IT LOOKS DELICIOUS…….THANKS

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