Vichyssoise according to Mimi Thorisson


“When I was a student in Paris, I prepared this soup almost every day. Because it was inexpensive, because I liked it a lot and, quite sincerely, because I did not know how to cook anything else. The family of my friend Isabelle has a house in Brittany and sometimes we went there on week-ends to get away. Isa’s mother (who is Swedish) often prepared this soup and I asked her to teach me how to make it. It remained for a long time my fetish recipe and it reminds me of my youth. I think that this soup can be served hot or cold, but I prefer eating it hot, with country bread and a nice glass  of wine”, explains Mimi Thorisson

4-6 persons

1. In a big pot, melt the butter on an average flame. Add the leeks and potatoes and cook for 2 min. Incorporate the flour and the nutmeg, mix well, then pour the broth. Bring to a boil, then cover and reduce on a low flame and allow to cook for 30 min.

2. Add the cream, salt and pepper. Mix the soup, preferable with a plunging mixer. You can serve this soup hot or cold, according to your taste. Sprinkle with chopped chives before serving.

livre recette mimi

« Excerpted from the cook book: Les nouvelles recettes de la table de Mimi by Mimi Thorisson, published by Hachette Cuisine. Photographs: Oddur Thorisson. »

Also discover the pumpkin soup recipe.

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- 30 g of salty butter

- 8 big leeks, only the white and the dark green part, BIG LEEKS, thinly choped and well washe

- 3 big russet apples, peeled and diced

- 2 table spoons of flour

- 1 pinch of grated nutmet

- 1 L of chicken broth or of vegetable broth

- 25 cl of heavy cream

- fine sea salt and ground black pepper

- a few stems of finely chopped chives

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