Preparation info

    • Difficulty


Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

  • About

I adore good Vichyssoise, but how many times do you get a tasteless bowl of cream with a few chives on top? It is the simplest of soups to make and requires next to no effort, although it has to be said that after liquidizing, it really is worth passing the soup through a very fine sieve to achieve a wonderfully smooth result.


  • 6 leeks, white parts only, trimmed and sliced
  • 900 ml/ pints light chicken stock


Simmer the leeks in the chicken stock, covered, for 20 minutes. Add the potatoes, salt and pepper and cook for a further 20 minutes. Liquidize, then strain through a fine sieve, cool and add the cream. Correct the seasoning and chill thoroughly. Serve in ice-cold bowls and garnish with chives.