Vickys Vichyssoise, GF DF EF SF NF
I love a bowl of vichyssoise on a hot summer evening. Cool, creamy, smooth and delicious. This is intended to be eaten chilled but if that thought throws you, you can eat it warmed with a nice foccacia or garlic bread. Usually it calls for the white part of the leeks only but I use the whole leek, I love the shade of green it gives
Vickys Vichyssoise, GF DF EF SF NF
I love a bowl of vichyssoise on a hot summer evening. Cool, creamy, smooth and delicious. This is intended to be eaten chilled but if that thought throws you, you can eat it warmed with a nice foccacia or garlic bread. Usually it calls for the white part of the leeks only but I use the whole leek, I love the shade of green it gives
Cooking Instructions
- 1
Melt the sunflower spread in a pan and gently cook off the onion and leeks until softened but uncoloured, around 15 minutes
- 2
Add the potatoes and stock and bring to the boil. Cover and simmer for 15 minutes until the potato is cooked
- 3
Puree the whole lot in a blender and pour into a large bowl or container
- 4
Add salt and pepper to taste then cover and chill in the fridge for at least 3 hours, I let mine sit for 6 - 8
- 5
Just before serving, stir in the cream. If you find the consistency too thick you can add some milk of choice to thin it down. Plant or seed milks are great
- 6
Ladle into serving bowls and garnish with the chopped chives
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