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Vichyssoise Recipe

By

Veg HT CD SP 30Mins

 

This is a simple but classic leek and potato soup recipe which is traditionally served cold but can also be served hot. Extra flavour can be added by using chicken stock.

Yield:

Serves 2

Prep & Cook Time:

30 mins

Recipe Tags: Cold Hot  SOUP Vegetarian vegetables herbs Gluten Wheat free Eggless
 

Ingredients

2 Medium sized Leeks, white parts only, washed and thinly sliced
1 large Potato, peeled and sliced
240ml/8fl.oz. Milk
240ml/8fl.oz Fresh Vegetable Stock
Salt and White Pepper
120ml/4fl.oz Double Cream
Fresh Chives or parsley to garnish

Instructions

 

1.  Place the leeks, potatoes, milk, stock, salt and white pepper in a medium saucepan. Bring to simmering point over a medium-high heat. Once at a rolling simmer, reduce the heat, cover and continue to cook gently for 15-20 minutes or until the potato is very tender.

2. Remove from the heat and allow it to cool, stirring for a couple of minutes then either transfer to a blender or purée in the saucepan using a hand held immersion blender.

3. Once it’s very smooth, return to the saucepan, stir in the cream, taste and add more salt and pepper if necessary. If desired, thin the soup down a little more by adding a little more cream or milk.

To serve cold - allow to cool then cover and refrigerate until chilled.  Transfer to serving bowls and garnish with the snipped chives.

To serve hot - reheat to simmering point but do not boil,  transfer to serving bowls and garnish with the snipped chives.

End of instructions

 

   

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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size

 

Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug

Saucepan

Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender

 

Make Ahead

Allow to cool, cover and refrigerate

 

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