From: Grand-Mamie, Quebec, Quebec, Canada
Comments: Just before serving, if vichyssoise is too thick, stir in just a little more water.
Servings: 4
  • 1 leek
  • 1 medium onion
  • 2 potatoes
  • 1 tablespoon [15 g] butter
  • 2 1/2 cups [625 mL] water
  • 3/4 cup [190 mL] cream [35% or 15% m.s.g.]
  • 2 tablespoon [30 mL] freshly chopped chives
  • Salt and white pepper, to taste
  • Remove outer leaves and thoroughly rinse leek, under cold running water.
  • Very finely chop white part of leek; reserve green part for another use.
  • Only white part of leek should be used in the making of vychissoise.
  • Finely chop onion.
  • Peel, rinse then cut potatoes into small dices; reserve.
  • Into a casserole, melt chopped leek white and onion into melted butter, being careful not to brown vegetables.
  • Simmer for 8 to 10 minutes.
  • Add reserved potato dices, and water; salt and pepper.
  • Bring to a boil, cover casserole and simmer for approximately 25 minutes.
  • Puree mixture into a blender, until really smooth, of a smooth creamy consistency.
  • Taste to check for seasonings.
  • Leave to cool completely.
  • Stir in cream.
  • Refrigerate until really cold, until ready to serve.
  • Just before serving, pour vychissoise into a large soup bowl or into individual bowls.
  • Sprinkle with freshly chopped chives and serve.