Back to the Spa Vichyssoise

Servings: 8 petit, 4 large

Vichy is a land of Spas, but spas and spa culture have changed. This is a modern healthy take on a hotel classic. It's green, but tasty… my mum likes it!

Ingredients

1 leek (cut at angles to maximise the white portion)

1 tbsp butter

8 cups vegetable broth, divided (2 cups + 6 cups)

3 Yukon Gold potatoes, peeled and finely diced

Finishing additions (per 2 cups of strained soup):

1 tbsp plain whey powder

1 to 2 tbsp high-quality olive oil (depending on your diet and how many polyphenols you want)

1/4 tsp pink salt

1/2 tsp spirulina powder

Garnish: chives

Method:

1. Sauté the leeks: Melt the butter in a soup pot over medium heat. Add the chopped white portion of the leek and cook until wilted and soft.

2. First simmer: Pour in 2 cups of the vegetable broth. Bring to a gentle simmer and cook for 10 minutes to develop the base flavor.

3. Cook the potatoes: Add the remaining 6 cups of vegetable broth along with the diced Yukon Gold potatoes. Simmer for 20 minutes, or until the potatoes are completely tender.

4. Puree: Push the cooked mixture through a fine-mesh strainer to achieve a smooth, refined texture.

5. Chill: Transfer the strained soup base to an airtight container and refrigerate until completely cold (at least 2 to 4 hours, or overnight).

6. Fortify and finish: Measure the chilled soup base. For every 2 cups, vigorously whisk or blend in the whey powder, olive oil, pink salt, and spirulina powder until fully incorporated and smooth. Serve cold topped with chives.