Vichyssoise with oysters

Preparation info
  • Serves


    • Difficulty


Appears in
Fish etc.: the ultimate book for seafood lovers

By Mark Hix

Published 2004

  • About

Since it was invented by a French chef at the Algonquin Hotel in New York in 1917, everyone has developed their own version of this chilled soup. It is also delicious hot, though the most important thing is getting the maximum flavour from the potatoes and leeks. Buy good-tasting potatoes, new or old, but either way not too waxy or you’ll end up with glue. I would recommend Roseval, Maris Piper or large Jersey Royals. Don’t cook the hell out of them either. Vichyssoise needs to be cooked fo