Vichyssoise
A simple leek and potato soup is whizzed up until it’s super-smooth, then chilled to give it a creamy, luscious texture that’s perfect for summer.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Immersion blender
- Blender
- Kitchen scale
- Saucepan
- Skillet
- Stove
- Wooden spoon
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Mixing bowl
- Pitcher
- Serving bowl
- Refrigerator
- Spoon
Ingredients
- 50g unsalted butter
- 1 leek, finely sliced
- 1 garlic clove, finely sliced
- 250g floury potatoes, peeled and cut into 3cm chunks
- 600ml vegetable stock
- 1 bay leaf
- 100g crème fraîche
- 100g whole milk
- Squeeze lemon juice, to taste
- 4 tbsp mixed nuts and seeds, toasted, to serve
- Extra-virgin olive oil to serve
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