Vichyssoise is a wonderfully versatile leek and potato soup that’s delicious hot or cold. I use Dutch cream potatoes, but any floury potatoes work well. Wash leeks well to dislodge any soil caught between their layers, and don’t underestimate how much salt vichyssoise needs, especially if you’re serving it chilled, I add about a tablespoon in the final seasoning. I love the classic combination of Sherry and soup, and enjoy the kick that the surprisingly dark Equipo Navazos La Bota de Fino 35 “Macharnudo Alto” brings to the pairing.
Serves 8 as a starter
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