Vichyssoise with Fresh Italian Parsley
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Recipe type: Soups
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
  • 250g leeks, white part only
  • 4 tablespoons butter
  • 1 stalk celery, thinly sliced
  • 2 tablespoons Italian (flat-leaf) parsley, chopped
  • 250g potatoes, peeled and diced
  • 900ml chicken stock
  • 175ml whipping cream
  • Salt and white pepper to taste
  • 4 tablespoons snipped fresh chives
  • Paprika to garnish.
  1. Split the leeks lengthwise and wash well to remove all sand and grit. Slice thinly.
  2. Melt butter over low heat in a saucepan and add the leeks, celery and parsley. Sweat without browning until they are soft. Stir occasionally. About 15 minutes.
  3. Add the diced potatoes and chicken stock, season with salt and pepper and bring to a simmer.
  4. Simmer, partially covered, until tender, about 45 minutes.
  5. Puree the soup in batches in a food processor or blender and strain through a sieve.
  6. Cover with plastic wrap and allow to cool to room temperature.
  7. Blend in ½ the whipping cream.
  8. Adjust the seasoning.
  9. Place in refrigerator to cool for at least 2 hours.
  10. Serve in well chilled bowls. Softly spoon the remaining cream into the centre of each bowl and garnish lavishly with the chives. Then sprinkle lightly with paprika to add colour.
Recipe by Eco Herb at http://herb.co.za/vichyssoise/