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Authentic Vichyssoise

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Ingredients
  Leeks 4
  Butter/Margarine 1⁄2 Cup (8 tbs)
  White onion 1 Large, finely chopped
  Chicken stock/Water / chicken bouillon cubes 5 Cup (80 tbs)
  Potatoes 2 Medium, peeled and sliced
  Chopped parsley 1 1⁄4 Tablespoon
  Stalk celery 1 , chopped
  Salt To Taste
  Pepper white To Taste
  Heavy cream 8 Ounce
  Chopped chives 1 Tablespoon (For Garnishing)
Directions

Slice leeks 1/4 inch thick, using white part plus about 1 inch of lightest green leek.
Melt butter in a large heavy pan and saute leeks and chopped onion, covered, over a low heat until soft (about 10 minutes).
Add chicken stock, sliced potato, parsley, celery, salt and pepper, cover and simmer until potato is tender (about 30 minutes).
Cool.
Rub soup through a food mill or puree in an electric blender.
Taste and season if necessary.
Place in a large bowl or soup tureen, cover and chill well.
Just before serving, stir in cream.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Dish: 
Soup
Interest: 
Everyday

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