Vichyssoise a beautiful, simple and authentic French soup which actually become a very well known dish because of Louis Diat, a French chef at the Ritz-Carlton in New York City in the 1950's.
It's traditionally eaten cold but can also be eaten hot. I created a lighter version of the traditional Vichyssoise as I personally think it doesn't needs cups of cream but feel free to add more. Enjoy.
- Olive Oil - 2 tbsp.
- Leeks - 3, cut into pieces
- Chicken or Vegetable Stock - 3 cups/750ml
- Cream - 3 tbsp.
- Potato - 1, medium size cut into pieces
- Salt & Pepper - to taste
- Nutmeg - a pinch
- For the Croutons
- Regular White Bread - 6 slices (preferably a day or two old)
To prepare the leeks, cut off the dark green parts and trim off the little beards at the bottom. Cut the leek into pieces and wash them in water to remove the grit. Once done, drain well.
Heat the olive oil on medium heat in your frying pan. Sauté the onion with the leek on a low heat until softened, but not browned - about 10-15 minutes.
Add the vegetable or chicken stock and add the potatoes, simmer until the potatoes are tender.
Turn off the heat and let the soup cool down for a few minutes. Purée the ingredients with a hand blender in the stockpot, or transfer to a liquidiser.
Chill in the fridge until ready to serve. Before serving, stir in three tablespoons of cream and season with a pinch of nutmeg, grounded sea salt and pepper.
Serve with homemade croutons, parsley or chives.
For the croutons, preheat your oven to 375 F or 190 C degrees. Cut the slices of bread into 1 cm (½ inch) cubes. Drizzle bread cubes with olive oil, sea salt and coarsely ground black pepper and toss until well mixed. Spread the bread cubes in a singly layer on a baking sheet and bake until golden brown. Keep your eye on them, to make sure they don’t burn, and turn to brown all sides evenly. Once golden brown, remove from the oven and let them cool.