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Iced Vichyssoise

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Ingredients
  Leeks 1 Pound
  Potatoes 1 Pound
  Butter 1 Ounce
  Chicken stock 2 Pint
  Cream 1⁄2 Cup (8 tbs)
  Chopped chives 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Remove all green part of leeks.
Shred the white finely.
Peel and chop potatoes into dice.
Melt butter in a saucepan, add leeks and potatoes and cook gently for 10 minutes.
Add stock and seasoning and simmer for 30-40 minutes.
Cool and rub through sieve.
Add cream when puree is cold.
Chill, and sprinkle with chives when serving.

Recipe Summary

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

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Your rating: None
4.085295
Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1606 Calories from Fat 367

% Daily Value*

Total Fat 41 g62.3%

Saturated Fat 22.1 g110.3%

Trans Fat 0 g

Cholesterol 97.9 mg32.6%

Sodium 2103.4 mg87.6%

Total Carbohydrates 272 g90.8%

Dietary Fiber 18.6 g74.2%

Sugars 77.6 g

Protein 45 g90%

Vitamin A 183.3% Vitamin C 257.4%

Calcium 61.7% Iron 85.2%

*Based on a 2000 Calorie diet

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Iced Vichyssoise Recipe