Vichyssoise

Method

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1. Melt the butter and sweat the leeks and onion over low heat for 15 minutes, covered, until completely soft. Do not let them colour at all.

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2. Add the potatoes and the stock and simmer 20 minutes, until the potato falls apart.

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3. Season with the 1.5 tsp salt and the white pepper.

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4. Blend until absolutely smooth, then pass through a fine sieve — this is what separates a good vichyssoise from a rough leek soup.

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5. Stir in the cream and leave to cool, then chill at least 240 minutes until properly cold.

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6. Taste again once cold and add the extra salt. It will need more than you expect.

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7. Serve in cold bowls with chives and a thread of olive oil.

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Chef’s Tips

• Do not colour the leeks. Grey flecks in a white soup.
• Sieve it after blending.
• Season again when cold. Cold hides salt.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• Baguette
• A glass of Sancerre
• Radishes and butter

Storage & Reheating

Refrigerated for 3 days. Stir well before serving. It does not freeze — the cream splits.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.