Classic Vichyssoise

Name: Classic Vichyssoise
Yield: 6 - 8 servings
Ingredients: 2 tbsp (30 mL) butter; 3 leeks white and light green parts onlychopped; 3 potatoes peeled and diced; 1 onion chopped; Salt and pepper to taste; 3 cups (750 mL) low sodium vegetable broth or chicken broth; 1 1/2 cups (375 mL) 10 % half-and-half or 18 % cream; Garnish; 1 tbsp (15 mL) finely chopped chives

You’ll know why this is a classic after just one taste. The delicate flavour and velvety texture make it the perfect soup to serve on a hot summer’s evening. During the colder months, it’s wonderful served hot.

Prep: 15 min
Cooking: 40 min
Refrigeration: 4 h

Yields 6 - 8 servings

Ingredients

2 tbsp (30 mL) butter
3 leeks white and light green parts onlychopped
3 potatoes peeled and diced
1 onion chopped
Salt and pepper to taste
3 cups (750 mL) low sodium vegetable broth or chicken broth
1 1/2 cups (375 mL) 10 % half-and-half or 18 % cream
Garnish
1 tbsp (15 mL) finely chopped chives

READY FOR REWARDS?

Preparation

In a large pot, melt butter over medium heat. Sauté leeks, potatoes, onion, 1/2 tsp (2 mL) salt and pepper, to taste, for 1 min. Reduce heat to medium-low and cook, stirring often, for about 10 min or until leeks are very soft.

Stir in stock; increase heat to high and bring to a boil. Cover, reduce heat to low and simmer for 20 min or until potatoes are tender. Let cool for 10 min.

In batches as necessary, transfer to a blender or food processor (or remove from heat and use an immersion blender in the pot) and purée until mixture is smooth. Transfer to a bowl, if necessary, and stir in cream. Cover and refrigerate for at least 4 hrs, or until chilled, or for up to 1 day. Season to taste with salt and pepper and serve sprinkled with chives.