Vichyssoise soup recipe

  • Serves 4
  • 20 mins to prepare and 30 mins to cook, 20 mins to cool
  • 140 calories / serving
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French Vichyssoise He

Melt the butter in a large, heavy-based saucepan set over a medium heat. Sweat the shallot and leek for 8-10 minutes, stirring occasionally, until they soften and turn translucent in appearance.

Add the potato, stock and bay leaf and bring to a simmer. Cook at a simmer for 10-15 minutes until the potato is tender. Remove and discard the bay leaf, then puree the soup using a stick blender until smooth. Add the milk and puree again. Season to taste.

Allow to cool to room temperature, then cover and chill until needed. Serve chilled in soup bowls with a sprinkle of chives on top.

  • Ingredients

  • 30g butter
  • 2 shallots, finely sliced
  • 1 large leek (only the white part), finely sliced, washed and drained
  • 2 large Maris Piper potatoes, peeled and diced finely
  • 1.5l light vegetable stock
  • 1 bay leaf
  • 100ml milk
  • salt
  • pepper
  • 1tbsp chives, finely chopped
  • Energy 585kj 140kcal 7%
  • Fat 9g 12%
  • Saturates 5g 24%
  • Sugars 3g 4%
  • Salt 3.6g 61%

of the reference intake
Carbohydrate 13.5g Protein 3.2g Fibre 2.6g


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