Wednesday, March 17, 2010
#42 Classic Vichyssoise
Soup doesn’t get more elegant than this!
To serve 2
2-3 tbsp sunflower oil
1 big leek – cleaned well and finely chopped (use only the white part, if you want a paler soup)
200 g potato – peeled and chopped
500 ml chicken stock
2 tbsp crème fresh
fresh chives, to garnish
Heat the oil in a deep pan and sauté the leek for 10 minutes.
Add the potatoes and stock and cook on medium heat for about 10 minutes, or until the potatoes have softened.
Take the soup off the heat and allow to cool.
Liquidize in a blender and chill very well in the fridge, at least 8 hours.
When ready to serve, add 1 ½ tbsp of the crème fresh to the soup and stir well.
Pour in individual bowls and decorate with the rest of the crème fresh and some chopped chives.