Brrr, it’s suddenly really really cold. A good excuse to make some soup, the perfect comforting winter warmer lunch option …
In my eyes, Vichyssoise is a French classic, although I understand there is some debate over whether it is French or American in origin. It is normally served cold but January isn’t really the season for cold soups and it’s also divine served hot. The classic recipe calls for plenty of butter and a ‘vat’ of cream, but I guarantee you won’t even notice that these ingredients are missing. You really don’t need them. The softly cooked leeks and potato give a natural luxurious velvety smoothness so why add butter or cream? Plus, who wouldn’t love a fantastic flavoured soup with just 4 ingredients as its base? It really is one to file under ‘simple’.
You’ll notice the different colours in the photos, the greener soup has some of the green part of the leeks added, the cream one has just the white part of the leeks. The greener soup has more of a ‘leek-y’ taste, the white is milder – just go for whichever you prefer the look and taste of.
(dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)
4 leeks, whites only, finely sliced
1 tbsp sunflower oil
1 large or 2 medium potatoes, peeled and cut into large chunks
600ml vegetable stock
salt and ground white pepper, to taste
- Gently sweat the leeks in the sunflower oil until they’re unctuous and soft but not browned. Add the potatoes. Stir.
- Pour over the hot stock. Bring to the boil, then reduce to a simmer.
- Simmer (covered) for 20-30 minutes, until the potatoes are well cooked.
- Liquidise. Taste and add seasoning as required.
- Serve with fresh bread or savoury scones.