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Vichyssoise Soup

Trusted.Chef's picture
Ingredients
  Leeks 3 , trimmed and sliced and washed
  Onion 1 , skinned and sliced
  Butter/Margarine 2 Ounce (50 Grams)
  Potato 1 Large, peeled and sliced
  Chicken stock 1 Pint (600 Milliliter)
  Bay leaf 1
  Single cream 90 Milliliter (6 Tablespoon)
  Chopped chives/Parsley 2 Tablespoon (For Garnish)
Directions

Lightly fry the leeks and onion in the fat in the uncovered pressure cooker for 2-3 minutes until softened but not browned.
Stir in the potato, stock, bayleaf and seasoning.
Put on the lid and bring to high (15 lb) pressure.
Cook for 5 minutes, then reduce pressure quickly.
Remove the bayleaf and sieve the soup or puree it in an electric blender.
Stir in the cream, adjust seasoning and chill.
Sprinkle with chopped chives or parsley before serving.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Meat
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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Your rating: None
4.33077
Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1381 Calories from Fat 628

% Daily Value*

Total Fat 71 g109.9%

Saturated Fat 41.9 g209.5%

Trans Fat 0 g

Cholesterol 195.7 mg65.2%

Sodium 861.1 mg35.9%

Total Carbohydrates 167 g55.5%

Dietary Fiber 19.6 g78.6%

Sugars 37.5 g

Protein 32 g63.4%

Vitamin A 248% Vitamin C 255.7%

Calcium 53.6% Iron 88.5%

*Based on a 2000 Calorie diet

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Vichyssoise Soup Recipe