Jul 09 2026
Restaurants›Lucie›La Vichyssoise Recipe

La Vichyssoise Recipe

Inspired by Lucie
Time1h 30m
Serves4

Ontario potato cream, hazelnut butter, potato risotto, Black truffles, parsley cream

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Ingredients

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Base Ingredients

Hazelnut Butter

Potato Risotto

Garnishes

Method

Vichyssoise Preparation

  1. 1

    Make the Soup Base

    In a large pot, melt 2 tablespoons of butter over medium heat. Add leeks and garlic, sauté until soft. Add diced potatoes and vegetable broth, bring to a boil. Reduce heat, cover, and simmer until potatoes are tender (about 20 minutes).

  2. 2

    Blend the Soup

    Using an immersion blender or a regular blender, puree the soup until smooth. Stir in heavy cream, season with salt and pepper to taste. Chill in the refrigerator for at least 1 hour.

Hazelnut Butter Preparation

  1. 3

    Make the Hazelnut Butter

    In a food processor, blend hazelnuts until smooth. Add butter and salt, blend until creamy. Set aside.

Potato Risotto Preparation

  1. 4

    Prepare the Risotto

    In a saucepan, heat olive oil and sauté chopped onion until translucent. Add Arborio rice, stir for 1-2 minutes. Pour in white wine, cook until absorbed. Gradually add vegetable broth, one ladle at a time, stirring constantly until rice is creamy and cooked (about 18-20 minutes). Stir in grated Parmesan cheese.

Assembly

  1. 5

    Serve the Dish

    In a bowl, pour chilled vichyssoise. Top with a spoonful of potato risotto, a dollop of hazelnut butter, shaved black truffles, and sprinkle with parsley.

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