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Recipe Name Vichysoisse 
Difficulty Level Medium 
Traditional food from  
Ingredients 2 large leeks
1 onion
1 large potato
50g butter
600ml hot vegetable stock
300ml milk
150ml whipping cream
150ml natural yoghurt
Salt and pepper
Dash of tabasco sauce
2 tablespoons of chopped chives 
Preparation 1. Wash and trim the leeks, then cut into thin rings. Finely chop the onion. Peel and dice the potato.

2. In a saucepan cook the onion and leeks in the butter until softened. Add the potato and stock. Bring to the boil and reduce the heat and simmer gently for 20 minutes. Add the milk, blend the soup in a liquidiser until smooth.

3. Transfer to a bowl and whisk in the cream, yoghurt, salt, pepper and tabasco. Leave the vachysoisse to cool. When cold chill for at least 1 hour.

4. Serve the soup in individual bowls and garnish each bowl with freshly chopped chives. 


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