Who says fine dining can’t happen over a hardwood fire? 🪵🔥
We took a classic French icon—the elegant Vichyssoise—and gave it a proper Wolkberg twist in a rustic cast-iron pot.
The result? An ultra-silky leek & potato soup, slowly cooked in generous amounts of rich butter, infused with fresh garden herbs, and topped with the ultimate crunchy braai-toasted bacon and garlic croutons.
It’s rich, it’s comforting, and it proves you don’t need a fancy restaurant kitchen to make a French icon. Just “lekker hout,” a heavy pot, and a bit of patience.
Recipe Serves 8-10 Portions (It freezes wonderfully.)
∙ 1 kilogram Fresh leeks
∙ 1 Onions
∙ Generous amount of butter (150-200 grams)
∙ 5 Garlic cloves
∙ Fresh Rosemary
∙ Fresh Thyme
∙ Bay leaves
∙ 3 Chicken stock cubes
∙ 1½ cups Fresh cream
∙ 3 liters of water
∙ 1 teaspoon white pepper
Crunchy Bacon & Garlic Croutons
∙ 3 Slices of white bread
∙ Butter
∙ 3 Garlic cloves
∙ 250 grams Bacon
∙ Salt
∙ Dried parsley
3 Comments
Goodness gracious. It looks awesome.
Soup looks delicious 😋 thanks for sharing Johno Whyalla South Australia 🇦🇺
I've been looking forward to this promised soup. Thank you for making it so easy to prepare. A must try!
I particularly enjoy you and your family enjoying your rustic creations from the same plate or bowl – bite by spoonful by mouthful. And the easy banter as you do so till the very last morsel is cleared.