Classic French Recipes | Vichyssoise soup

Whilst there is some debate about whether Vichyssoise soup has purely French origins or, as celebrated American cookery writer Julia Childs claims, American origins, there's no doubting the fact that this deliciously hearty soup – which can be enjoyed hot or cold – is a culinary classic.
Its name points to the veracity of chef Louis Diat's claim that he invented the soup during his time at the Ritz-Carlton in New York - he was, after all, born near Vichy in France.

If you look for recipes in French you will also come across the name 'crème de poireaux' – cream of leeks.

Of course, like most French staples, there are lots of different ways of making it but here's one version that we like.

Serves 4

Ingredients
55g/2oz butter
1 onion, chopped
300g leek, finely sliced
splash white wine
110g potatoes, peeled and sliced
290ml vegetable stock
salt and freshly ground black pepper
290mlmilk
2 tbsp cream
handful of snipped chives
small handful chopped parsley


Melt the butter in a medium saucepan. Add the onion and leek and cook until softened - about 10-15 minutes on a low heat.

Add a splash of white wine, the potatoes, stock and seasoning and simmer until the potatoes are tender.

Liquidise using a hand-held blender, or transfer to a liquidiser. Pass through a sieve before adding the milk and cream.

Chill in the fridge until ready to serve (or reheat as required, depending on your preference). Sprinkle with chives and parsley just before serving.