“In the summer of 1917, when I had been at the Ritz seven years, I reflected upon the potato-and-leek soup of my childhood, which my mother and grandmother used to make. I recalled how, during the summer, my older brother and I used to cool it off by pouring in cold milk, and how delicious it was. I resolved to make something of the sort for the patrons of the Ritz.” Louis Diat, chef at the Ritz-Carlton Hotel, New York.
To modernise this dish, substitute half of the fresh cream with sour cream for a healthier option. Vichyssoise can also be garnished with snipped chives.
- 500ml good quality chicken stock
- 1kg leeks, sliced
- 500g potatoes, chopped
- salt and freshly ground black pepper, to taste
- 450ml milk
- 450ml fresh cream
- 50ml spring onion, finely sliced
Heat the stock and simmer the leeks for about 30 minutes.
Add the potatoes and season to taste. Pour in the milk and cream, and cook until the potatoes are tender, about 20 minutes. Liquidise and strain through a fine sieve. Allow to cool.
Place in the fridge and chill for about 6 hours or overnight.
Serve the soup garnished with the spring onion.
To drink: A Cape riesling such as Theuniskraal or Bon Courage, not too sweet or fragrant, will complement this well.