Vichyssoise is a classic creamy chilled soup. It is a thick and chilled soup for the hot summer days. It is made with simple ingredients like potatoes, leeks, cream, salt, pepper, and chives. They are simmered, pureed, and served chilled. This soup, in simple ways, is like having a very mild aloo masala (spiced up mashed potatoes) in the soup form. The aroma definitely reminds aloo masala when the soup begins to simmer.
My version of this soup is a lighter version of the classic one, but at the same time, it is still creamy. The creamy soup is generally made with lots of cream. I have used half the cream required for the soup. This amount gives the perfect balance for us. Also, in this recipe, I have not sautéed the potatoes and leeks in butter. The potatoes and leeks with the required water are simmered and pureed. The cream is added then and chilled before serving. If you want to down on the calories, substitute cream with milk. When doing a vegan version, replace the milk or cream with plant-based milk or just water. It is very easy to make but very delicious. Just add everything together, cook, puree, and serve. Since it is served chilled, you can make ahead and relax. Traditionally, this soup is served chilled but can be enjoyed warm in cold seasons.
I am posting this for Must Try International Recipes- Blogging Marathon. Check here to see what others are making for the #117 Blogging Marathon.
Ingredients
Makes 4-6 servings
Potato - 3 cups, diced, small
Leeks -3 cups, sliced
Salt 1 and 3/4 tsp
White pepper - 1/2 tsp
Black pepper- 1/2 tsp
Cream - 3/4 cup
Water - 6 cups
Chives- 2 tsp, chopped, garnish
Method
In a heavy-bottomed saucepot, add the leeks, potato, and water and heat. Once it starts to boil, add salt and pepper, cover, lower the flame, and simmer.
In about 30 minutes, the veggies would be cooked to perfect tenderness. Use an immersion blender, and blend to smooth consistency.
Transfer to a serving bowl, add heavy cream, and mix. Adjust salt and pepper according to your taste. Refrigerate for at least an hour.
Ladle the chilled soup onto bowls, top with chives, and serve.
