Vichyssoise

The past few days have been so hot here that it makes thinking about cooking and eating difficult. It got me thinking about Vichyssoise. I love the sound of the name. Somehow the name Leek and Potato Soup does not have the same cachet. It is a lovely thick creamy cold soup that seemed perfect for cooling off.

One of my old favourite restaurants near my apartment in Paris (sadly is has been taken over by new management and no longer serves the same food) had it on the menu but for a twist added mussels. I quite liked that idea and tried it with the Vichyssoise I made this weekend.

Vichyssoise can also be served hot.

With mussels

... and without

Vichyssoise
Serves 4

30 g (2 Tbsp) butter
3 large leeks, white parts only, finely chopped
150 g (5 oz) potatoes, diced
1 L (4 cups) chicken stock
Salt & pepper to taste
125 mL (1/2 cup) crème fraîche or sour cream
60 mL (1/4 cup) 35% cream, whipped
15 mL (1 Tbsp) chives, chopped

Melt butter in a large pot; add the leeks, cover with baking paper and cook without colouring, stirring occasionally for 15 minutes or just until tender. Add potatoes and stock and bring to a boil. Reduce heat and continue cooking for 15 minutes or until potatoes are soft. Season with salt and pepper.

Pour the soup into a blender or food processor and purée. Pour into a large bowl and mix in the crème fraîche or sour cream. Let cool and refrigerate for 2 hours.

Pour into chilled bowls and serve cold. Garnish the soup with a dollop of whipped cream and the chopped chives.