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Ingredients
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Soup Base
Garnish
Method
Soup Preparation
- 1
- 2
Adding Stock
Pour in the chicken or vegetable stock, ensuring the vegetables are submerged. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 20 minutes, or until the potatoes are tender.
- 3
Blending
Remove the pot from heat and let it cool slightly. Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth.
- 4
Finishing Touches
Return the pureed soup to the pot. Stir in the heavy cream, salt, and white pepper. Adjust seasoning to taste. If the soup is too thick, you can add additional stock or water to reach your desired consistency.
- 5
Chilling
Transfer the soup to a bowl or container and refrigerate for at least 2 hours before serving to allow the flavors to meld and the soup to chill.
Garnishing
- 6
Serving the Vichyssoise
When ready to serve, ladle the chilled soup into bowls. Drizzle a little extra heavy cream on top of each serving and sprinkle with finely chopped chives for garnish.