Vichyssoise

Well actually it’s leek and potato soup, the slightly less refined British relative of Vichyssoise, none the less lovely for that, just more appropriate for this time of the year. It has the most subtle leek flavour and is very simple to make, so coming home from a cold morning on the plot it would be ideal to make for lunch.  Having said that we had it for supper this evening with homemade focaccia.  This recipe serves two people.

Ingredients

4 Leeks cleaned and sliced

300gms Potatoes peeled and sliced

600ml Vegetable or Chicken Stock

100ml Double Cream

Salt and Pepper

Method

Gently simmer the leeks in the stock for 15 minutes until soft.

Add the potatoes simmer for another 15 minutes.

Liquidise in a blender.

Add the cream and slowly reheat.

Add salt and pepper to taste and serve.  I chucked some sliced spring onion and olive oil on top, in the interests of making the photograph look pretty, but it really doesn’t need it.

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8 Responses to “Vichyssoise”

  1. David Ford October 14, 2012 @ 5:31 pm (#)

    got the leeks and potatoes just out to get the double cream

    • Southbourne Gardens replied: — October 14th, 2012 @ 8:13 pm

      That comment has made my night. Thank you David.

  2. David Ford October 14, 2012 @ 5:31 pm (#)

    got the leeks and potatoes just out to get the double cream

  3. Laila Noort (@sowandso) October 17, 2012 @ 11:06 am (#)

    It looks delicious and so easy, I like a quick and easy soup, definitely giving this one a try!

    • Southbourne Gardens replied: — October 17th, 2012 @ 4:33 pm

      Thank you Laila. Let me know how it goes.

  4. Southbourne Gardens October 17, 2012 @ 4:33 pm (#)

    Thank you Laila. Let me know how it goes.

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