Classic Vichyssoise

Ingredients

• Onion 2 heads
• Leek 2 pieces
• Vegetable Oil 5 fl oz
• Butter 5 oz
• Potato 3 pieces
• Salt to taste
• White Pepper (whole) to taste
• Nutmeg to taste
• Cream (40%) 10 fl oz
• Chicken Broth 5 fl oz
• Scallions 3 stalks

Step-by-Step Guide

Step 1

Slice the onion into half rings. Cut the white part of the leek.

Step 2

Pour vegetable oil into a saucepan and add 100 grams of butter. Sauté the chopped onion and leeks in the saucepan.

Step 3

Cut the peeled potatoes. Add the potatoes to the onions. Sauté for a few minutes.

Step 4

Then add the cream and chicken broth to the vegetables. The liquid should just cover the vegetables. Add salt, pepper, and nutmeg to taste. After bringing to a boil, simmer until the vegetables are tender, about 15 minutes.

Step 5

Thinly slice the remaining green part of the leek lengthwise and sauté in butter until al dente. Then place it on paper towels to absorb any excess fat.

Step 6

Blend the cooked vegetables with a blender until smooth.

Step 7

Pour the soup into a bowl. Add a spoonful of sautéed leeks and a pinch of chopped green onions.