Vichyssoise

🔥 Prep

• Rinse and trim 2 leeks, then slice the white and light green parts into thin half‑moons.
• Peel 3 potatoes and cut them into roughly 2 cm dice.
• Measure out 500 ml chicken stock, 100 ml cream, and 20 g butter, keeping each ready for use.

🔥 Cook

• 1. Melt the 20 g butter in a heavy‑bottomed pot over medium heat until foamy.
• 2. Add the sliced leeks and sauté for 5 minutes, stirring occasionally, until they are soft and translucent but not browned.
• 3. Add the diced potatoes and coat them in the butter for 2 minutes, stirring to combine.
• 4. Pour in the 500 ml chicken stock, increase to high heat and bring the mixture to a boil.
• 5. Once boiling, reduce to low heat and simmer for 20 minutes, or until the potatoes are fork‑tender.
• 6. Remove the pot from the heat and transfer the soup to a blender (or use an immersion blender) and puree until completely smooth, about 1 minute.
• 7. Return the pureed soup to the pot, stir in the 100 ml cream, and season with salt and freshly ground black pepper to taste; heat gently over low heat for 3 minutes just to warm through, do not boil.
• 8. Transfer the soup to a bowl, cover, and chill in the refrigerator for at least 2 hours (or until thoroughly cold).
• 9. Before serving, stir the soup quickly and adjust seasoning if needed.

🔥 Serve

• Ladle the chilled vichyssoise into chilled bowls or glasses.
• Garnish each serving with a drizzle of extra cream, a sprinkle of finely chopped chives, and a few cracked black peppercorns.
• Serve as a refreshing starter alongside crusty baguette slices or a light mixed greens salad.