This is a really tasty soup and with peas, lardons and potatoes it really is a meal in itself. The only little hitch is that it is preferable to pass the soup through a mouli before serving to remove any pea skins and bits of lardon and to make sure you get a nice creamy smooth texture.
Vichyssoise – otherwise known as leek and potato soup! The autumn evenings are perfect for soup and this particular one is an all time favourite in this house. Home-made soup is cheap, easy and really tasty!
It is sometimes called vichyssoise here in France but to the best of my knowledge that refers to potato and leek soup served chilled – I’ve never tried it cold and am not about to 🙂
A velouté is a french term meaning that the soup has been thickened, in this case using chicken stock, flour and butter, giving it a smooth and creamy texture. The word velouté comes from the word velour which means velvet. Mushrooms are in season at the moment so when I found I had too many left in the fridge I decided to make a mushroom velouté – a great way to use them up and a great starter or lunch!