Mary Berry Vichyssoise Recipe

The key to creating this silky, elegant Mary Berry vichyssoise recipe is cooking the leeks and onions very gently without browning them: this preserves the pale, delicate color and sweet flavor essential to a classic chilled soup. It’s delicious served ice-cold with a swirl of single cream and a generous sprinkle of fresh chives.

Mary Berry Vichyssoise Recipe Ingredients

• 60 g (2 oz) butter
• 3 large leeks, trimmed and sliced (white and light green parts only)
• 1 small onion, chopped
• 250 g (8 oz) potatoes, peeled and coarsely chopped
• 1.25 litres (2 pints) chicken stock
• Salt and black pepper, to taste
• 150 ml (1/4 pint) single cream
• Milk (optional, to thin the soup)
• 2 tbsp fresh snipped chives (for garnish)

How To Make Mary Berry Vichyssoise Recipe

1. Soften the aromatics: Melt the butter in a large saucepan over low heat. Add the sliced leeks and chopped onion, then cook very gently, stirring occasionally, for 10 to 15 minutes until they are soft but have not taken on any color.
2. Simmer the base: Add the chopped potatoes and chicken stock to the pot. Season with salt and pepper to taste, then bring the mixture to a boil. Reduce the heat, cover, and simmer gently for 15 to 20 minutes until the potatoes are completely tender.
3. Purée and chill: Use a blender or food processor to purée the soup until it is perfectly smooth. For an extra-fine finish, pass the liquid through a sieve into a large bowl. Cover and refrigerate for at least 3 hours until chilled through.
4. Finish and garnish: Just before serving, stir in the single cream. If the soup has thickened too much in the fridge, add a little milk to reach your desired consistency. Taste once more for seasoning and garnish with fresh snipped chives.

Recipe Tips

• Sweat, don’t sauté: Use the lowest heat possible when softening the leeks and onions; browning them will ruin the signature creamy-white color of the Vichyssoise.
• The sieve secret: Even with a high-speed blender, passing the soup through a fine-mesh sieve is the “Mary Berry” way to ensure a professional, velvet-like texture.
• Leek preparation: Use only the white and very light green parts of the leeks for the most delicate flavor and to keep the soup’s color pale.
• Wait for the cream: Only stir the cream in at the very end when you are ready to serve; this keeps the flavor fresh and the texture light.

What To Serve With Mary Berry Vichyssoise

Vichyssoise is a sophisticated starter that pairs well with light, summer-inspired sides.

• Smoked salmon canapés or blinis
• A crisp radish and cucumber salad
• Warm, crusty baguette with salted butter
• A chilled glass of dry white wine, like a Chablis

How To Store Mary Berry Vichyssoise

• Refrigerate: Store the soup base (before adding the cream) in an airtight container for up to 3 days. Once cream is added, consume within 24 hours.
• Freeze: It is best to freeze the soup base before adding the cream. Thaw in the fridge, blend again if it separates, and then stir in fresh cream before serving.

Mary Berry Vichyssoise Nutrition Facts

• Calories: ~167–251 kcal
• Carbohydrates: 14g
• Protein: 4g
• Fat: 18g
• Fiber: 2g
• Sugar: 4g

Nutrition information is estimated per serving based on 4–6 servings.

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