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Cool vichyssoise soup with garlic and fetta pizza

Try Taylor's cool vichyssoise soup from the fifth episode of COME DINE WITH ME AUSTRALIA series 2.


  • Vichyssoise Soup

  • 1 large brown onion

  • 1 large leek

  • 600g potato, chopped

  • 6 cups chicken stock

  • Pinch of paprika

  • 2 tbsp chives

  • 300ml cream

  • 2 rashers of thick bacon

  • Salt and pepper to taste

  • Garlic and Fetta Pizza

  • 800g pizza flour

  • 2 tsp salt

  • .5 tsp sugar

  • 1 sachet dried yeast

  • 500ml warm water

  • 3 tbsp margarine or butter

  • 1 tbsp minced garlic

  • 1 tsp mixed herbs

  • 1 tsp oregano

  • 2 handfuls of grated Mozzarella cheese

  • 2 tbsp fetta

  • Pepper to taste


  • Vichyssoise Soup:

  • 1.

    Sauté onion and leek in saucepan until well softened. Add potato and stock and bring to the boil.

  • 2.

    Cover the pan and leave to simmer for 15 minutes.

  • 3.

    Add paprika and half the chives and blend in food processor until a smooth puree. Add cream and refrigerate until cold

  • 4.

    Cube and fry bacon and sprinkle over soup with rest of chives just prior to serving.

  • Garlic and Fetta Pizza:

  • 1.

    Prepare dough by combining flour, salt, sugar and yeast in a large bowl. Add water gradually until well combined.

  • 2.

    Turn onto floured work bench and knead until smooth and springy - approx 10 minutes.

  • 3.

    Put dough in clean bowl and cover with slightly damp tea towel until dough has doubled in volume - approx 1.5 hrs.

  • 4.

    Melt margarine in microwave and add garlic, mix well.

  • 5.

    Preheat oven to as hot as it goes.

  • 6.

    When dough has proved, weigh out a ball of 350g, flour and leave to rest for 10 minutes.

  • 7.

    Stretch dough out onto lightly greased pizza pan. Spread garlic butter around pizza base, making sure to go to edge.

  • 8.

    Poke holes in pizza base with end of spoon and cover in mixed herbs, grated cheese, fetta, oregano and pepper to taste.

  • 9.

    Bake in hot oven until crusts are golden brown – approx 10-15 minutes.

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