Vichyssoise

Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Because it is always served cold, vichyssoise is a soup that one might associate with summer months only. But it should be made in winter and spring while leeks are still in season. Use the white part of the leeks only so that the soup is very creamy in colour, and add a little finely chopped mint or chives about 10 minutes before serving, stirring it in so that the flavour is absorbed.