Authentic Vichyssoise Recipe Vichy, France

Name: Anthony Bourdain's Vichyssoise
Prep time: 15 min
Cook time: 45 min
Yield: 6 servings
Cuisine: French
Ingredients: 40g (3 tbsp) butter; 2 medium potatoes, cut into chunks; 650g (23 oz) leeks, white part only, thinly sliced; 500 ml (2 cups + 2 tbsp) chicken stock; 500 ml (2 cups + 2 tbsp) heavy cream; 2 tbsp fresh chives, finely chopped; a pinch of nutmeg; salt and freshly ground black pepper, to taste

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Introduction & history

This thick, smooth, and creamy soup is made with leek and potato. According to the original recipe, the vegetables are boiled with water and puréed, then mixed with milk and light cream, and boiled and puréed a second time. Heavy cream is added at the end, and the finished soup is chilled in the refrigerator overnight. Vichyssoise is usually served at room temperature or chilled with a sprinkle of freshly chopped chives on top. Its freshness and mellow flavor make it the perfect soup to serve during the warm summer months, either for brunch or a light dinner.

Main ingredients

Leek
Onion
Potatoes
Butter
Cream
Heavy Cream
Milk
Salt