Ultimate Vichyssoise Recipe
A classic French cold soup made from puréed leeks, onions, and potatoes, offering velvety perfection in every bowl.
1 day 1h7Servings
Nutrition
730kcal
46gProtein
46gCarbs
42gFat
Ingredients
VICHYSSOISE
Onion
0.5 piece
Leeks
1.25 lb
Baking Potatoes
2 lb
Salt
To taste
to taste
Pepper
To taste
to taste
Garlic cloves
4 cloves
Chicken Stock
4 cups
Heavy Cream
1⅛ cups
BASIL OIL
Mixed Green Herbs
3 cups
Grape Seed Oil
1 cup
FOR GARNISH
Sour Cream
for garnish
1 piece
Chives
for garnish
1 piece
Equipment
Immersion Blender
Instructions
1Prepare the Vichyssoise Base
1h
1hSweat Onion
In a pot, sweat the onion over medium heat until translucent. Avoid caramelizing.
Add Leeks and Potatoes
Add the thoroughly rinsed leeks, potatoes, salt, and pepper. Stir in the garlic cloves and enough chicken stock to just cover the vegetables. Cook at medium heat until the potatoes are tender, about 45 minutes to 1 hour.
2Blend and Chill
1 day
1 dayPurée Soup
Using an immersion blender, purée the mixture until smooth. Stir in 1 to 1.5 cups of heavy cream.
Chill
Allow the soup to cool completely, then refrigerate for at least 24 hours to allow flavors to meld.
3Make the Basil Oil
15m
15mBlend Herbs and Oil
In a blender, combine the mixed green herbs (basil, parsley, spinach, cilantro) and grape seed oil. Blend for 2-3 minutes until a vivid green color is achieved.
Heat and Strain
Transfer the mixture to a pot and heat to approximately 190°F (90°C). Maintain this temperature for 5-10 minutes. Strain the mixture, squeezing out as much oil as possible.
Store Oil
Store the basil oil in a squeeze bottle in the refrigerator. It will keep for 6-8 weeks.
4Serve
5m
5mGarnish and Serve
Pour the chilled Vichyssoise into serving bowls. Garnish with a dollop of sour cream in the center and create a decorative pattern with the basil oil. Finish with fresh chives.
Tips
For an extra touch, consider serving with chives or even bacon bits for a different flavor and texture contrast.
While this soup is traditionally served cold, you can also enjoy it hot if you prefer.
Adjust salt and cream to your personal taste before chilling.