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Vichyssoise by Odile

Ready in 55 mins

Recipe by Odile 

The concept of Vichyssoise is simple; make some leek and potato soup, stir in cream, cool the soup quickly and serve. The proper French pronunciation is "vee shee swahzz" (and NOT "vee shee swah") and it was created by French chef Louis Diat in 1917 at the fashionable Ritz-Carlton Hotel on Madison Avenue at 46th Street. In typically Gallic style Diat was famously quoted as saying "There are five elements: earth, air, fire, water and garlic." And who am I to argue with that?

Only at NeedaRecipe.com - a rich, cool, smooth soup with lashings of cream on a summer's day plus an education too!!

This particular recipe was given to me by a wonderful lady called Odile who served it to us one warm evening in the village of La Chapelle-en-Vercors in southern France. It was creamy, refreshing and utterly delicious. Hats off to Odile and to her Vichyssoise recipe.

Preparation Time

10 Minutes

Cooking Time

45 Minutes
A Top Choice Recipe for Simplicity

Ingredients for Vichyssoise by Odile

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 6:

1½ oz butter
2 large onions
4 medium leeks
8 oz potatoes
2½ pints chicken stock
4 fl oz single cream (half-and-half)
4-5 spring onions
  salt and freshly ground black pepper

How to Cook Vichyssoise by Odile

  1. Peel and chop the onions. Remove the green leaves and the roots of the leeks. Wash and thinly slice the leeks, peel and thinly slice the potatoes. Melt the butter in a large frying pan (skillet), add the onions and fry gently until they become translucent (but not brown). Add the leeks and fry for a further 5 minutes. Add the potatoes and the chicken stock, bring to the boil then cover and simmer for 30 minutes (unril the potatoes are tender)
  2. Allow to cool slightly then either sieve (strain) or work in an electric blender until smooth. Transfer to a large bowl or soup tureen, stir in the cream and season with salt and freshly ground pepper to taste. Place in the fridge to chill and serve cool sprinkled with chopped chives or finely chopped spring onions (a.k.a. scallions or salad onions).
ODILE'S HOT TIP:
Some people are unsure how to clean leeks... no problem, take a look at our Leeks Recipe