Preparation info

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Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

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Prepare the original leek and potato soup. Pour the soup into a food mill or electric blender and purée it. (A food mill is preferable because the blender gives a thinner texture.) Return the soup to the saucepan in which it cooked and add 1 cup heavy cream. Add a drop or two of Tabasco sauce and, if desired, a dash of Worcestershire sauce (even some French chefs add it). Serve the soup in cups, either piping hot or very cold. However it is served, add a sprinkle of chopped chives as a garnish.


A pinch of saffron added to the original leek and potato soup along with the potatoes gives a Spanish dash to the soup. The saffron also gives a very pleasant yellow color.

Vichyssoise can be turned into something called soupe MacIlwane by adding small cubes of tomato and chopped green onion as a garnish rather than the chopped chives.

Tiny cubes of cucumber, well chilled, are good as a garnish for cold vichyssoise.