DISHORA / RECIPES
Vichyssoise
A smooth leek-and-potato soup, served chilled.
Next: ingredients.
DISHORA / RECIPES
Ingredients • 6 starters
600 g Yukon Gold potatoes, peeled, cut in 1-inch pieces
300 g leeks, white/light green parts, sliced, washed, drained
150 g yellow onion, chopped
2 tbsp unsalted butter (28 g)
1 L unsalted chicken broth
(+ a little to loosen if needed)
½ tsp fine salt
¼ tsp white or black pepper
120 ml heavy cream (½ cup)
1 tbsp finely chopped chives
DISHORA / RECIPES
Gather your equipment
Large heavy saucepan with lid
Immersion or countertop blender
Knife and cutting board
Bowl for washing leeks
Shallow covered containers
for chilling
Fine-mesh sieve (optional)
DISHORA / RECIPES
First: wash the leeks
Remove dark tops and root ends. Slice the white and pale green parts.
Swish in a bowl of cool water so grit falls away. Lift out, rinse again if needed and drain.
Visit the recipe for all instructions.