Vichyssoise

“In the summer of 1917, when I had been at the Ritz seven years, I reflected upon the potato-and-leek soup of my childhood, which my mother and grandmother used to make. I recalled how, during the summer, my older brother and I used to cool it off by pouring in cold milk, and how delicious it was. I resolved to make something of the sort for the patrons of the Ritz.” Louis Diat, chef at the Ritz-Carlton Hotel, New York.

To modernise this dish, substitute half of the fresh cream with sour cream for a healthier option. Vichyssoise can also be garnished with snipped chives.

Print Recipe

Vichyssoise

Serves: 6

Cooking Time: 50 mins

Ingredients

• 500ml good quality chicken stock
• 1kg leeks, sliced
• 500g potatoes, chopped
• salt and freshly ground black pepper, to taste
• 450ml milk
• 450ml fresh cream
• 50ml spring onion, finely sliced

Instructions

1

Heat the stock and simmer the leeks for about 30 minutes.

2

Add the potatoes and season to taste. Pour in the milk and cream, and cook until the potatoes are tender, about 20 minutes. Liquidise and strain through a fine sieve. Allow to cool.

3

Place in the fridge and chill for about 6 hours or overnight.

4

Serve the soup garnished with the spring onion.

Notes

To drink: A Cape riesling such as Theuniskraal or Bon Courage, not too sweet or fragrant, will complement this well.