Since I moved to SE Asia, I’ve been learning about all the different soups typically enjoyed in this region. From Laksa and Bak Ku Teh in Singapore and Malaysia, to Tom Yum Soup in Thailand, to Pho and the many varieties of beef noodle soups here in Vietnam. While I do enjoy all of the above, despite the tropical temperatures, when the scorching heat of the latest months takes over, I do prefer treating myself to a refreshing cold soup!

Vichyssoise is simply a cold version of leek and potato soup. It’s incredibly easy to make and even easier to enjoy: that sinful splash of cream makes it irresistible, but of course, if you want to avoid the extra calories, you can skip it!

Ingredients:

• 6 leeks, sliced into rings
• 1 medium onion, chopped into cubes
• 3 medium potatoes, peeled and chopped into cubes
• 1.5l water or vegetable broth
• 50g butter (use olive oil or a vegan butter for a vegan version)
• 200ml cream (coconut cream would do just fine for a vegan version)
• Salt and pepper to taste
• Some chives or fresh thyme or fresh oregano to garnish

Step 1 – In a large pan, melt the butter, then add the leeks and onion. Cover with a lid and cook for 10 minutes over low heat.

Step 2 – Add the potatoes, season with salt and pepper, and give it a stir. Cover again and cook for another 12 minutes.

Step 3 – Bring the heat up to medium, pour in the water or vegetable broth. Bring to a boil, then reduce the heat and let it simmer with the lid partially on for 30 minutes.

Step 4 – After 30 minutes, taste your broth and adjust for salt and pepper. Then, using a hand blender, puree the soup.

Step 5 – Bring the soup to room temperature and place it in the fridge to cool down until the moment you want to serve it.

Step 6 – You can add the cream before serving or, like I do, let everyone serve themselves the amount of cream they need.

Enjoy it cold, and even add ice cubes if, like me, you struggle to keep sane in the heat!