How to Prepare Vichyssoise Soup (Served Ice Cold)

by Sonia Fares/سونيا فارس /Соня фарис

Ideal for a summer dinner. Debate about the origin of this refined soup, French or American. A creamy soup of puréed leeks & potatoes finished + cream & chives. Here I am replacing cream with avocado

Supplies

  • 6 Leeks
  • 1 Onion
  • 1 Potatoes thinly sliced
  • 2 Vegetable stock cubes
  • 4 Cups Boiling water 1 liter
  • 1 Tablespoon Butter
  • 1 Tablespoon Olive oil
  • 1 Teaspoon Salt/pepper
  • Cream (optional)
  • Chives/ciboulette
  • Instructions

    Step 1

    Summary: In a food processor, put leeks onions. Chop. Fry in oil & butter. Add stock and potatoes. Cook until soft. Blend. Add avocado blend. Cool serve with (the cream optional) and chives.

    Step 2

    6 leeks. 600-650g diced

    Step 3

    Step 4

    Step 5

    Step 6

    Step 7

    Step 8

    Step 9

    Step 10

    Add 2 cubes of vegetable stock

    Step 11

    Add 1 liter of boiling water. Add potatoes.

    Step 12

    Cover and cook until soft. 30 mins or so

    Step 13

    Mix with a hand blender.. Or a free standing one. Add avocado and blend until creamy.

    Step 14

    Serve cold

    Step 15

    Garnish with chives

    Step 16

    And some red peppercorns

    Step 17

    Step 18