By Beleaev Family | International Caviar & Gourmet, Head Office London | beleaev.com
Vichyssoise is the French chilled soup that's been on summer menus since 1917, when it was invented at the Ritz-Carlton in New York. Leeks, potatoes, butter, cream, served ice-cold. Add a generous spoon of caviar on top and you've got the version that's been on the Connaught lunch menu for fifty years.
Key Takeaways
- Make a day ahead, the flavour deepens overnight
- Strain through a fine sieve for silky texture
- Serve in chilled bowls
- 10g of [Oscietra](https://beleaev.com/products/royal-oscietra-caviar-copy) per portion
- Serve cold, never warm
The Ingredients
Serves 6
- 4 large leeks, white and pale green parts only, sliced
- 30g unsalted butter
- 500g floury potatoes (Maris Piper), peeled and cubed
- 1.2 litres light chicken stock
- 200ml double cream
- Juice of 1/2 lemon
- 60g Royal Oscietra
- 1 tbsp finely sliced chives
- Sea salt and white pepper
The Method
Step 1: Sweat the Leeks
Melt butter in a large pan over medium-low heat. Add the leeks with a pinch of salt. Cook 8 minutes until soft and translucent but not coloured.
Step 2: Cook the Potatoes
Add potatoes and stock. Bring to a simmer. Cook 20 minutes until potatoes are completely soft.
Step 3: Blend and Strain
Blend the soup until completely smooth. Pass through a fine sieve into a clean bowl, pressing with a spatula. Discard any solids in the sieve.
Step 4: Cool and Chill
Cool to room temperature, then stir in the cream and lemon juice. Refrigerate at least 4 hours, ideally overnight.
Step 5: Adjust and Serve
Taste cold. Adjust salt and white pepper. The soup should be silky, slightly thick, and properly seasoned.
Pour into chilled bowls. Top each with 10g of caviar and a scattering of chives. Serve immediately.
Tips
Strain for silk. Skipping the sieve gives a slightly grainy texture. The strained version is restaurant-quality.
Make ahead. Vichyssoise tastes better on day 2 than day 1. Make in advance.
Season cold. Cold soups need more seasoning than hot soups because cold mutes flavour. Always taste at serving temperature.
Chilled bowls. The visual contrast and the way the cold ceramic preserves the temperature are part of the dish.
Variations and Pairings
With Beluga: Use 50g of Beluga XXL divided across 6 portions.
With dill oil: Drizzle 1 tsp of dill oil per bowl alongside the caviar.
With smoked salmon: Add a small ribbon of cold-smoked salmon between soup and caviar.
Wine pairing: A chilled Sancerre or champagne.
For more chilled summer dishes, see our chilled cucumber soup with caviar and chilled pea soup with caviar recipes.
Frequently Asked Questions
Can I serve vichyssoise hot?
The traditional French recipe (potage parmentier) is served hot. Vichyssoise is the chilled version. Both are good but they're different dishes.
How long does vichyssoise keep?
3-4 days refrigerated, well-covered. The flavour stays good for the first 48 hours then starts to fade.
Can I freeze it?
Not really. The cream-based texture suffers in the freezer. Make fresh.
How much caviar per portion?
10-12g per portion is the right balance against the rich soup.
Further Reading
A bowl of chilled vichyssoise with caviar on a hot summer day is one of those dishes that defines summer luxury. Discover Beleaev's caviar collection at beleaev.com.
Beleaev is an international caviar and gourmet house headquartered in London, with fulfilment hubs across the UK, Europe, the UAE, and the United States. We deliver responsibly farmed Beluga, Oscietra, Sevruga, and Kaluga caviar to customers in each region within 24 to 48 hours.
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