Served chilled and garnished with chives, serve this tasty vichyssoise as a starter at your next French-inspired dinner party.
Ingredients
Method
- Heat the butter in a large stock pot or casserole dish over medium heat.
- Add the leeks and garlic and cook for 3 minutes, until soft. Add the thyme and marjoram and cook for 1 minute, until fragrant. Add the potatoes and stock, increase heat to high and bring to a boil. Reduce the heat, partially cover and simmer for 5 minutes.
- Using an immersion blender, puree until smooth (or puree in a blender and return the mixture to the pot). Remove from the heat and whisk in the sour cream. Season, to taste, with salt and black pepper.
- Ladle the soup into bowls and top with chives.
Rate this recipe
Overall Rating:
4.40
(7)
