• “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.

    Vichyssoise

    Serves: 6
    Cooking Time: 50 mins

    Ingredients

    • 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

    Instructions

    1

    Heat the stock and simmer the leeks for about 30 minutes.

    2

    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.

    3

    Place in the fridge and chill for about 6 hours or overnight.

    4

    Serve the soup garnished with the spring onion.

    Notes

    To drink: A Cape riesling such as Theuniskraal or Bon Courage, not too sweet or fragrant, will complement this well.

     

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