Creme Vichyssoise Glace
|Onion||1 , sliced|
|Milk||2 Cup (32 tbs)|
|Light cream||1 Cup (16 tbs)|
|Potatoes||6 Medium, sliced|
|Heavy cream||1 Cup (16 tbs)|
|Chicken broth/Water/ combination of both||1 Quart|
|Chives||1 Tablespoon, chopped|
Wash leeks very carefully and discard green stalks.
Slice the white part, combine with onion, and cook in melted butter until limp but not brown.
Add potato slices, chicken broth, and salt.
Bring to a boil and boil 35 minutes.
Rub through a fine strainer or puree in an electric blender, return to heat, and add milk and light cream.
Season to taste and bring to a boil.
Do not cook further.
Finally, add the heavy cream and chill thoroughly in the refrigerator.