Vichyssoise

Vichyssoise was the third soup in Beulah’s standard repertoire, which she served chilled in the summer months. It’s taken time for me to appreciate cold soup – aside from gazpacho, which I could live on – but I’m coming round. This hit the spot on a hot evening, with a green salad served alongside.

Beulah’s vichyssoise recipe calls for cream or soured cream. I opted for a mix of cream and crème fraiche.

Vichyssoise

(serves 4)

• 6 large leeks
• 4 medium potatoes
• 2 oz butter
• 1 ½ pints chicken stock
• salt and pepper
• ½ pint fresh or sour cream
• minced chives, to serve (optional)

1. Trim the green ends from the leeks, wash and cut into short lengths.
2. Peel and slice the potatoes.
3. In a large saucepan over a medium-low flame, melt the butter. Saute the leeks until softened but not coloured.
4. Add the potatoes, chicken stock and seasoning and simmer until the vegetables are tender.
5. Remove from the heat and liquidise. Cool to room temperature, then stir through the cream.
6. Serve warm or chilled, garnished with chives if desired.

Tags: vegetarian