Carrot Vichyssoise

Vichyssoise is a classic French-inspired soup known for its velvety texture and delicate balance of flavors. Traditionally made with potatoes, leeks, and cream, this version introduces carrots, adding a vibrant color and natural sweetness. The result is a refined yet comforting dish that embodies the essence of carrots in a smooth, creamy form. Served warm or chilled, this soup is perfect for any season, offering a refreshing lightness in summer and a soothing warmth in winter. Garnished with tender matchstick-cut vegetables and fresh chives, it delivers a delightful contrast in texture and a burst of freshness. Whether enjoyed as an elegant starter or a satisfying meal, this carrot vichyssoise is a testament to the beauty of simplicity in cooking.

Ingredients (Makes 6 portions)

Ingredients

2 tbsp (30 ml) olive oil
3 large leeks (680 g), white and light green parts, coarsely chopped
1 medium garlic clove, minced
4 small Yukon Gold potatoes (680 g), peeled
5 medium carrots (255 g), peeled
2 1/2 cups (600 ml) chicken stock or low-sodium chicken broth
1 1/2 tsp (7.5 g) salt, or to taste
1/8 tsp (0.5 g) freshly ground black pepper, or to taste
2 cups (480 ml) whole milk

For Serving/Garnishing

3 tbsp (12 g) fresh chives, snipped

Nutrition Information (per 100g)

Calories: 55
Fat: 2.5
Protein: 2.1
Carbohydrates: 6.8
Fiber: 1.2

Directions

Preparing the Vegetables

1. Divide the potatoes and carrots. Cut half of the potatoes into small chunks and half of the carrots into 1/4-inch (6 mm) thick rounds. Reserve the remaining potatoes and carrots for garnish.

Cooking the Soup Base

2. Heat the olive oil in a Dutch oven or stockpot over medium heat until shimmering. Add the leeks and garlic, cover, and cook, stirring occasionally, until softened, about 10 minutes.

Simmering the Soup

3. Add the cubed potatoes, sliced carrots, chicken stock, salt, pepper, and 2 cups (480 ml) of water. Bring to a boil, then reduce heat and simmer until the vegetables are tender, about 20 minutes.

Blending and Final Seasoning

4. Remove from heat and stir in the milk. Transfer the mixture to a blender and puree until smooth. Adjust seasoning with salt and pepper to taste. If serving cold, chill in the refrigerator; otherwise, return to the heat to warm through.

Preparing the Garnish

5. Bring a saucepan of salted water to a boil. Cut the reserved potatoes and carrots into fine matchsticks and blanch them until just tender, 2-3 minutes. Drain and, if serving the soup cold, shock them in cold water. Otherwise, add them to the soup.

Serving

6. Ladle the soup into shallow bowls and garnish with the vegetable matchsticks and snipped chives.

Cookix's Secrets

Alternative Cooking Method

Use an immersion blender directly in the pot instead of transferring to a blender.

Alternative Proteins

For a heartier meal, top with crispy pancetta or smoked salmon.

Blending Tips

For an ultra-smooth texture, strain the soup through a fine-mesh sieve after blending.

Bold Flavor Enhancements

Incorporate a splash of white wine or a pinch of smoked paprika for depth.

Garnish Enhancement

For added crunch, lightly sauté the matchstick-cut vegetables in butter before garnishing.

Healthier Variation

Substitute whole milk with unsweetened almond milk or coconut milk for a dairy-free version.

Seasonal Tweaks

Add a touch of nutmeg or cinnamon for a warm autumnal flavor.

Serving Temperature

This soup can be enjoyed warm or chilled. If serving cold, refrigerate for at least 2 hours before serving.

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