Chilled Caviar Vichyssoise

The soup recipe which follows provides the base for a number of festive variations, which I have also included. They are perfect recipes for Christmas and New Year parties.


  • 4 or 5 large leeks
  • 1 large potato
  • 1 litre (32 oz) vegetable or light chicken stock
  • 200 mls (7 oz) (double) cream
  • 2 tablespoons chopped chives
  • salt
  • pepper
  • 25-30 g (1 oz) small can Sevruga caviar


Trim the leeks, slice, and rinse thoroughly.

Peel and chop the potato. Put both in a saucepan, cover with stock, and simmer until the vegetables are soft.

Blend with the remaining stock and the cream; sieve or not, as you prefer, although the sieved version is more elegant.

Stir in the chives, and season to taste. Chill until required, and check the seasoning before serving with a teaspoonful of caviar, carefully positioned on top of each serving.

Try these variations: