Silky Chilled Vichyssoise with Emerald Chive Oil

⏱ 50 min · Serves 4

The classic French chilled leek and potato soup, blitzed until it's pure velvet and finished with a swirl of vivid green chive oil. Cool, elegant and quietly luxurious — the perfect way to open a dinner party.

Per serving: 480 kcal · 6.5g protein · 29.0g carbs · 37.0g fat

Ingredients

• 3 medium leeks (about 500g), white and pale green parts only, finely sliced
• 40g unsalted butter
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 350g floury potatoes (Maris Piper or russet), peeled and diced
• 800ml light chicken or vegetable stock
• 150ml double cream
• Sea salt and white pepper, to taste
• Squeeze of lemon juice
• 30g fresh chives
• 100ml mild olive oil or grapeseed oil
• Pinch of salt (for the oil)
• Extra snipped chives and a few drops of cream, to serve

Method

1. Wash the sliced leeks thoroughly in a bowl of cold water and drain well — grit is the enemy of a silky soup.
2. Melt the butter with the olive oil in a large pan over low heat. Add the leeks and onion with a good pinch of salt, cover and sweat gently for 12–15 minutes until completely soft but with no colour at all.
3. Add the diced potatoes and the stock. Bring to a simmer and cook, uncovered, for 18–20 minutes until the potato is falling apart.
4. Meanwhile make the chive oil: blanch the chives in boiling water for 10 seconds, then plunge into iced water. Squeeze bone dry, then blitz with the oil and a pinch of salt for 1–2 minutes until vivid green. Strain through a fine sieve or muslin into a small jug and chill.
5. Blend the soup in batches until completely smooth, then push through a fine sieve back into the pan for a truly velvety texture.
6. Stir in the cream, season carefully with salt, white pepper and a squeeze of lemon. Cool, then chill for at least 2 hours (or serve warm if you prefer) — taste and re-season once cold, as chilling mutes the seasoning.
7. Ladle into chilled shallow bowls, drizzle over the chive oil, add a few drops of cream and a scatter of snipped chives.