ICED SOUPS Vichyssoise
|White leeks||6 , finely sliced (White parts only)|
|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.
Calories 551 Calories from Fat 240
% Daily Value*
Total Fat 27 g41.9%
Saturated Fat 15.3 g76.6%
Trans Fat 0 g
Cholesterol 86.8 mg28.9%
Sodium 514.2 mg21.4%
Total Carbohydrates 66 g22.2%
Dietary Fiber 7 g28.1%
Sugars 16.3 g
Protein 15 g29.1%
Vitamin A 111.4% Vitamin C 88%
Calcium 21.7% Iron 39.3%
*Based on a 2000 Calorie diet