French · Lunch
Cold Leek and Potato Soup (Gluten-Free)
A chilled French vichyssoise made with leeks and potatoes simmered in vegetable stock, pureed with cream until silky, and served cold with chives. Naturally gluten-free, this soup relies on gentle sweating of aromatics for mellow, buttery flavour without starchiness.
$3
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
344Calories
5.4gProtein
21.8gFat
33.2gCarbs
7.3gSugar
4.4gFiber
582mgSodium
67mgChol
13.6gSat Fat
953mgPotassium
80mgCalcium
1.7mgIron
0.2mcgVitamin B12
26mgVitamin C
vegetarian
gluten-free
low-calorie
low-cholesterol
gluten-free
Instructions
1
Prep
Peel and dice the potato into 1cm cubes. Slice the leek into thin rounds and rinse well in a colander to remove grit.
2
Sweat
Melt the butter in a saucepan over medium-low heat. Add the leek and cook 6-8 minutes, stirring occasionally, until soft and translucent.
3
Simmer
Add the potato and vegetable stock, bring to a boil over high heat, then reduce to medium-low and simmer 18-20 minutes until potato is easily mashed with a fork.
4
Bloom
Whisk the rice flour into 2 tablespoons of hot soup liquid until smooth. Stir the slurry back into the saucepan and simmer over low heat 2 minutes until thickened.
5
Fold
Transfer the soup to a blender and blitz on high 1-2 minutes until completely smooth. Pour the puree into a bowl, stir in the heavy cream, and season with salt and white pepper.
6
Chill
Cover the bowl and refrigerate at least 4 hours until fully cold.
7
Plate
Ladle the chilled soup into a bowl and scatter the chopped chives over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz346g potato
- 22 medium leek, white and light green part only (about 100g)
- 2 tbsp2 tbsp butter
- 1 1/2 cup360ml vegetable stock
- 1/2 cup120ml heavy cream
- 2 tsp2 tsp rice flour
- 2 tbsp2 tbsp chives
- salt, to taste
- white pepper, to taste
