Lettuce and parsley vichyssoise

Serves: 6

Edit

Update

Cancel

Total Time: 40

Prep Time: 10

Cook Time: 30

• 500 gram(s) waxy potatoes, peeled or scrubbed as necessary, and cut up if large
• 50 gram(s) unsalted butter
• 280 gram(s) white and pale green part of leek, sliced
• 3 stick(s) celery heart, trimmed and sliced
• outer leaves of 2 lettuces, sliced
• 150 ml white wine
• 850 ml chicken stock
• sea salt, black or white pepper
• 2 large handfuls of flat-leaf parsley leaves
• 300 ml single cream (1 x 284ml pot)

Method

1. Bring a medium-size pan of salted water to the boil and cook the potatoes until tender. Drain and leave for a few minutes for the surface moisture to evaporate, then press them through a sieve.
2. Melt the butter in a large saucepan and sweat the leek and celery over a very low heat for about 12 minutes, stirring frequently to prevent them colouring, then add the lettuce, turn the heat up and continue to fry until wilted.
3. Add the wine and reduce until syrupy. Then add the chicken stock and some seasoning, bring to the boil, cover and simmer over a low heat for 7-8 minutes.
4. Liquidise the soup with the parsley, return to the saucepan and whisk in the puréed potato. Stir in the cream.
5. SERVED HOT Reheat the soup without boiling and ladle into warm bowls. Serve with crisp croutons and sliced spring onions.
6. SERVED COLD Serve the soup lightly chilled. Ladle it into bowls, scatter over some sliced spring onions and a little salmon roe. Recipe by Annie Bell

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!