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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: 
0 Minutes

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