VICHYSSOISSE SOUP

Soup Sunday is here with us and I'm going all French. With Vichysoisse Soup! Layered with rich flavour, velvety smooth and aromatic this soup is what you should be having almost daily. Vichysoisse soup is made of boiled and pureed leeks, onions, potatoes, cream and chicken stock. Traditionally the soup is served cold but can also be eaten hot. When cooking with leeks you need to clean them thoroughly since they tend to have dirt stuck in between tr stalks. Trim off the roots and tough green leaves, slit leeks length ways to the center, hold root ends and run under cold water to wash out the dirt. You can use coconut milk to add extra richness and a tropical flavour. I'm loving soups and I always look forward to Sundays when I get to make delicious soup. 

INGREDIENTS

2 Leeks
1 Onion
1 Large Potato
2 Tablespoon Butter
2 Cups Vegetable Stock
2 Cups Milk
1 Cup Plain Yoghurt
1 Cup Whipping Cream
1/8 Teaspoon Salt
1 Teaspoon Black Pepper

METHOD

Wash and trim leeks, cut into thin rings. FinelyFinely chop onion, peel and dice potato. In saucepan add butter, onions and leeks

Cook the leeks and onions until softened around 5-7 minutes

Add potatoes into the mixture

Pour in the vegetable stock

Reduce the heat, let vegetables simmer gently for 20 minutes

Add vegetables into a blender and add milk

Blend the mixture until smooth

Transfer to bowl, whisk in plain yoghurt and whipping cream

Add salt and pepper to taste

Mix well, taste for seasoning

Chill for 1 hour

Serve ladled in individual bowls or soup plates garnished with cilantro or chives

VICHYSSOISSE SOUP

Recipe by Mulunga Alukwe

Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Yield: 2 Servings
Ingredients

• 2 Leeks
• 1 Onion
• 1 Large Potato
• 2 Tablespoons Butter
• 2 Cups Vegetable Stock
• 2 Cups Milk
• 1 Cup Plain Yoghhurt
• 1 Cup Whipping Cream
• 1/8 Teaspoon Salt
• 1 Teaspoon Black Pepper

Cooking Directions

1. Wash and trim leeks, cut into thin rings. Finely chop onion, peel and dice potato. In saucepan add butter, onions and leeks. Cook the leeks and onions until softened around 5-7 minutes. Add potatoes into the mixture
2. Pour in the vegetable stock. Reduce the heat, let vegetables simmer gently for 20 minutes
3. Add vegetables into a blender and add milk. Blend the mixture until smooth
4. Transfer to bowl, whisk in plain yoghurt and whipping cream. Add salt and black pepper
5. Chill for 1 hour. Serve ladled in individual bowls or soup plates garnished with cilantro or chives