Pear, Celeriac & Stilton Vichysoisse

Preparation info
  • Serves


    • Difficulty


Appears in
A Passion for Cheese

By Paul Gayler

Published 1997

  • About

Some people are quite purist about what should go in a vichysoisse, which traditionally is made with leek and potato, but I think this version is definitely worthy of consideration. Intense yet delicate in flavour, it makes an ideal soup for early autumn. Like the original, it’s thickened with cream and served chilled, garnished with chives.