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ICED SOUPS Vichyssoise

Francois.Marin's picture
  White leeks 6 , finely sliced (White parts only)
  Butter 2 Tablespoon
  Celery stalk 1 , finely sliced
  Potato 2 Medium, peeled and sliced
  Chicken stock 5 Cup (80 tbs)
  Heavy cream 3⁄4 Cup (12 tbs)
  Chopped chives 1 Tablespoon (for garnish)

This classic soup must be made with well- flavored stock and heavy cream.
If leeks aren't available, use mild or Bermuda onions.
Method In a large pan melt butter, add leeks, celery and potatoes and sweat them (i.e.
press foil or silicone paper on top, cover pan and cook over very low heat) for 10-15 minutes, stir- ring occasionally, or until very soft but not brown.
Stir in the stock, bring to a boil, season, and simmer 12-15 minutes.
Work through a vegetable mill or puree in a blender.
Stir in the cream and taste for seasoning.
Cover the soup and cool.
Whisk a few seconds, cover and chill.
Soup should have consistency of cream and be smooth and delicate.
Sprinkle a few chives over each bowl before serving.

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