Vichyssoise with Garlic
From: Praline, St-Come, Quebec, Canada
Comments: Usually a vichyssoise is served cold, but it is an affair of taste, so try my own version cold, or hot.
Servings: 8
  • 2 tablespoons [30 g] butter
  • 4 leeks, finely chopped
  • 4 green onions, green parts only, finely chopped
  • 1 small onion, finely chopped
  • 5 potatoes, peeled then cubed
  • 1 clove garlic, peeled
  • 4 cups [1 L] chicken broth
  • 1 teaspoon [5 mL] salt
  • Pepper, to taste
  • 2 cups [500 mL] milk
  • 1 cup [250 mL] light cream
  • 1 cup [250 mL] whipping cream, to serve
  • Freshly chopped parsley, to garnish
  • Melt butter into a casserole.
  • Soften together chopped leeks, green onions and onion.
  • Add potato cubes and whole garlic clove before pouring in chicken broth; salt and pepper.
  • Bring to a boil and leave to simmer for 35 to 40 minutes.
  • Remove garlic.
  • Puree mixture into a blender; pour back into casserole.
  • Stir in milk and light cream then bring to a boil but do not let boil.
  • Remove from heat and pour mixture into a serving bowl.
  • Leave to cool then refrigerate overnight.
  • To serve, whip really cold mixture pouring in whipping cream.
  • Serve cold soup immediately, garnished with freshly chopped parsley.