Gastronomixs

Vichyssoise

A cold thick soup based on potatoes and leeks.

Recipe makes 5 litres/20 portions.

Vichyssoise

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

1750

g

potato, floury

350

g

onion

250

g

fennel

350

g

leek

150

g

butter

3

cloves

garlic

2

 

bay leaves

3

sprigs

thyme

3

sprigs

rosemary

3.5

litres

vegetable stock

0.5

litres

cream

 

 

nutmeg

 

 

pepper

 

 

salt

Preparation method

  • Peel the potatoes and chop into 2x2cm chunks.
  • Chop the onion, fennel, and leeks into 1x1cm chunks.
  • Heat the butter in a large pan until it is bubbling slightly.
  • Add the chopped potatoes and vegetables. Gently fry.
  • Add the garlic, bay leaves, thyme, and rosemary. Gently fry these as well.
  • Deglaze with the stock and cream. Allow to cook within 20 minutes.
  • Blend the mixture in a food processor or with a hand-held blender until completely smooth.
  • Pass through a fine conical sieve.
  • Season to taste with salt, pepper, and nutmeg.
  • Cool down the soup to 4°C as quickly as possible.
  • Serve cold.

Serving suggestions

  • Variation tip: instead of using fresh garlic try using roasted garlic, confited garlic, or wild garlic for a different flavour accent.
  • Variation tip: add zesty accents such as sour cream, citrus, or green herbs.
  • Variation tip: use as a basis for preparing a savoury mousse.
  • Variation tip: try using spices in the soup, such as saffron, Ras el Hanout, or vadouvan.

Previous page