Vichyssoise - Swan Lake

Serving Size: 4


  • 10 ounces potatoes, peeled and sliced in small pieces
  • 1 large leek, white only, sliced in ringlets
  • 1/4 cup finely chopped celery root (celeriac)
  • 4 cups vegetable bouillon
  • 1 small onion, chopped finely
  • 2 tbs. margarine
  • 1 small onion, chopped finely
  • splash of white wine
  • salt & white pepper
  • 1 cup soy cream (cuisine)



  • Melt the margarine in a heavy frying pan.
  • Add the onion, celery and leeks and cook very slowly until glassy and soft. If you want the vegetables to remain as white as possible, you can also steam the leeks or all of them.
  • When they are soft and translucent, transfer them to a saucepan and pour in the vegetable bouillon.
  • Add the potatoes and bring to a boil.
  • Reduce the heat, cover and simmer until the potatoes are soft.
  • Puree the soup to a fine, smooth consistency.
  • Stir in the seasonings, and add the white wine.
  • Serve, garnished with chopped chives, parsley or coriander leaves, a charming origami swan


Vichyssoise is normally served cold, often when served hot it is called ‘potato and leek soup’. If you serve it cold, you may want to add more salt as when it is cold, the flavors are milder.