Side shot of Wild Leek Vichyssoise in a small round white bowl with a dollop of Crème Fraîche, toasted hazelnut crumble and asparagus on top.

Wild Leek Vichyssoise

Author Icon Carl Heinrich Apr 30 2021
Quick & Easy
Serving Time Icon 35 min
Serves Number Icon Serves 4 Large Portions

This recipe from Chef Carl at Richmond Station is a treasure elevated by Ontario crème fraîche. Vichyssoise is a thick, creamy potato and leek soup most commonly served cold. There is some debate as to whether the soup’s culinary roots belong to France or America, but our favourite origin story is that King Louis XV of France, who was famously nervous he may be poisoned, ate it cold as a consequence of having so many servants taste it before he could be convinced it was safe to consume. Now a favourite of chefs everywhere, vichyssoise was reinvigorated in the early nineteenth century by Chef Louis Diat at New York City’s Ritz Carlton hotel.

Chef Carl says...
"This soup screams spring. The unmistakable aroma and flavour of fresh wild leeks, available for such a short period of time. The subtle earthiness from the nicola potatoes and hazelnuts and the brightness of fresh chervil. Don't be afraid of cold soup - it's delicious!"

Pairing

Enjoy this dish with Hidden Bench 2017 Riesling “Bistro”  (VQA Beamsville Bench)!
VQA Ontario wine pairing courtesy of the Ontario Wine Marketing Association


Live in downtown Toronto?

Try another delicious dish from Richmond Station like their Ontario Apple Posset for delivery for a limited time! Click here to view their menu.

Prep 20 MIN

Cook 15 MIN

Ingredients

For the Garnish

Substitutions

Method

Step 1

For blanching leeks:

Fill a large pot with water and bring to a boil. Add leeks and submerge in boiling water for 30-45 seconds. Remove leeks and transfer into a large bowl of cold water to stop the cooking process.
 

Step 2

For the vichyssoise:

Sweat onion, celery, leek and garlic in butter for 5 minutes.
 

Step 3

Add in the potato and asparagus trim.
 

Step 4

Add water and salt, simmer until potatoes are almost tender.
 

Step 5

Add the cream and simmer for 10 more minutes being careful not to boil.
 

Step 6

Remove from heat and purée in a blender or food processor on high adding in the blanched greens and raw asparagus as you go.
 

Step 7

Pass through a fine chinois into a container sitting on top of ice to help the soup cool quickly.

Chef’s tip: If you don’t have a chinois, you can use a very fine strainer!
 

Step 8

Adjust seasoning and consistency if necessary.
 

Step 9

Serve the soup cold and garnish with a dollop of Ontario crème fraîche and a sprinkle of hazelnuts and herbs.

Chef Carl from Richmond Station
Written By

Carl Heinrich

Chef & Co-Owner of Richmond Station

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